Tomato Rasam

This is my favorite rasam. Here is my recipe:


Tomato Rasam:
Prep time : 30 minutes
Cooking time : 30 minutes
Cuisine : Andhra

Ingredients:
2 big ripe tomatoes
1 small lemon size tamarind
5-6 whole black pepper corns
1 tsp red chilli powder
salt as per taste
1 tsp ginger garlic paste
1/2 tsp coriander powder
1/2 whole garam masala powder

For Tempering/Tadka:
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1/2 tsp turmeric powder
a big pinch of hing
few curry leaves
few finely chopped coriander leaves for garnish

Method:
1. Cut tomatoes into big pieces(each into 6 pieces) and take into thick bottom bowl.

2. Add black peppercorns and washed tamarind flakes to above tomato pieces, add 2 cups of water, keep on stove on high heat to bring a boil, after that reduce heat to low and leave it for 15-20 minutes. Turn off the heat and let it cool completely.

3. Smash above tomatoes with hand and take the juice as much as possible to another bowl and throw out that pulp.

4. Again keep that tomato rasam on high heat, add red chilli powder, salt, ginger garlic paste, coriander powder and whole garam masala powder and bring to a boil.

5. In the same time prepare tempering with oil, cumin seeds, mustards, chopped onions, turmeric powder, curry leaves and hing respectively and add to above tomato rasam and turn off the heat.


6. Sprinkle finely chopped coriander leaves and serve hot with white rice.

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SAMBAR

In India, I used to prepare vegetable sambar or Drumsticks sambar or some times plain sambar i.e. without any vegetables. It tastes same as vegetable sambar. My family loves this too very well. Here I am not getting fresh Indian vegetables and also fresh drumsticks. I can use frozen, but I only don't like to use those vegetables. So here mostly now-a-days I am preparing this plain sambar. Here is my recipe:


Plain Sambar:
Prep : 30mts
Cooking time : 45mts
Cuisine : Andhra

Ingredients:
3 cups tamarind juice (you can use readymade extract or take 1 medium lemon size tamarind, soak in warm water and extract the juice)
2 cups cooked toor dal (kandi pappu)
2 tbsp readymade sambar powder (I used MTR)
salt as per taste
1 medium size chopped tomato
3 green chillies (slit them length wise)
1.5 tsp ginger garlic paste

For tadka/tempering/popu/talimpu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a big pinch of hing
1/2 tsp turmeric powder
1 medium size chopped onions
few curry leaves
1/2 tsp whole garam masala powder
finely chopped coriander leaves for better taste

Method:
1. Extract the juice from soaked tamarind and keep aside into a big bowl.

2. Cook the toor dal, take into blender and make into smooth paste and keep aside.

3. Keep the tamarind juice bowl in hight flame, add chopped tomato, green chillies, ginger garlic paste, sambar powder and salt to tamarind juice, mix, bring to a boil.

4. Add toor dal paste, mix without lumps, boil till desired thicken on low flame.

5. Finally put the tempering with oil, jeera, mustards, chopped onions, turmeric powder, hing, curry leaves, coriander leaves and hing. Add this talimpu to above sambar, mix well.

6. Finally sprinkle the whole garam masala powder on top of the sambar and turn off the heat.


7. Serve hot with Idli's, Dosa's and white rice too.

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Plain Tamarind Rasam(pachi pulusu)

Ingredients:
Tamarind : 1 small lemon size
Chopped onion : 1
Chilli Powder : 1/2 tsp
Salt as per taste

For tadka/popu/talimpu

oil : 1 tsp
jeera : 1/2 tsp
mustards : 1/2 tsp
Curry leaves : 4
Turmeric powder : 1/2 tsp
a pinch of hing

Method :

1. Soak the tamarind in hot water, extract the juice (as much as).
   
2. Then add the chopped onions, chilli powder and salt. Mix well
   
3. Heat oil, add jeera and mustards, let them pop. Then add the curry leaves, turmeric powder and a pinch of hing.
4. Mix the above talimpu to tamarind rasam, mix well. Adjust the salt. According to your sour taste, you can add water. I dont like that much sour taste. This is the good combination with mudda pappu.
   

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