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Method For rasam: Dilute pepper powder and rasam powder in 1/4 cup ( 50 ml ) water and keep aside. In a bowl, mix water, chopped tomatoes, garlic, coriander leaves, shallots or onion , salt to taste and boil on a low to medium heat for 10 minutes or until tomatoes - onion mixture softens and done. Add diluted rasam powder - pepper powder solution and stir well for 2 - 3 minutes. Cover with a lid and cook again on a medium heat for 10 - 12 minutes or until fragrant and bright red color. Remove from the heat. Finally add lemon juice and mix well. For seasoning: Heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add cumin seeds. Wait for 1 - 2 minutes and add curry leaves and broken red chilli. Stir for 2 minutes and pour the seasoning over rasam and serve hot with rice. |
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Tomato - Garlic - Pepper Rasam
Serves: 3 - 4
You will need
450 ml ( 2 - 2 1/2 cups ) water
2 tomatoes, chopped
12 garlic cloves, chopped
1 onion or 5 shallots, chopped
1 cup ( 100 g ) chopped coriander leaves ( wash and chop coriander leaves )
1 teaspoon salt ( or to taste )
1 teaspoon pepper powder
3 teaspoon MTR / Eastern / Melam / Everest or homemade rasam powder
2 teaspoon lemon juice
For seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves
1 dried red chilli, broken