In one of my earlier posts, I mentioned about Mountbatten Mani Iyer's unique rasa podi. Here, I show you the recipe to make tomato rasam with this special rasa podi.
Ingredients:
Tomato - 1
Tamarind - small lemon sized
Tur dal - 1 tbsp
Rasam powder / Mela podi - 1.5 tbsp
Turmeric powder - 1/4 tsp
Salt - as required
Water - as required
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Hing - 1 pinch
Curry leaves - few
Preparation:
Pressure cook tur dal and mash well. Chop tomato into small pieces. Extract tamarind juice and discard the pulp.
Method:
Heat oil, add mustard seeds, urad dal, hing and curry leaves. When they splutter, add tomato, turmeric powder, required salt and saute well.
Add tamarind extract & rasam podi and let it boil until the raw flavor goes off.
Add the cooked tur dal to the rasam. Check for consistency; add water if required. Cook on low flame until froth begins to form on the surface of rasam. Do not let rasam to boil in this stage.
Switch off the flame and garnish with coriander leaves. Enjoy the 'mela podi' rasam.
Tomato - 1
Tamarind - small lemon sized
Tur dal - 1 tbsp
Rasam powder / Mela podi - 1.5 tbsp
Turmeric powder - 1/4 tsp
Salt - as required
Water - as required
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Hing - 1 pinch
Curry leaves - few
Preparation:
Pressure cook tur dal and mash well. Chop tomato into small pieces. Extract tamarind juice and discard the pulp.
Method:
Heat oil, add mustard seeds, urad dal, hing and curry leaves. When they splutter, add tomato, turmeric powder, required salt and saute well.
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