Wednesday, June 4, 2008

Tomato Rasam (The simplest Recipe)



I know this is the most common item for lunch in almost all south Indian homes and even a new one to the kitchen would have tried it. Whatever menu I would have cooked and however tasty it will be, they will take only a second position in the favorite food list in our home. The most preferred by all always will be Rasam and potato fry. So I boldly try out different recipes of Rasam. But first I will give the simplest version of rasam which will take just 5 minutes to prepare but at the same time satisfy everybody at home right from the small kid to the most elderly person at home.(The experienced people in the kitchen please bear with me for posting this simplest recipe. I am posting this recipe because many who are new to cooking are confused about the quantities to be used)

Ingredients
Tomatoes-2 medium sized
Tamarind paste-1 teaspoon
Red chillies-2
Curry leaf-little
Coriander leaf-little
Water -4 to 5 cups

To crush in mixie
Pepper corns-1 teaspoon
Garlic-4 to 5 pods(without peeling the skin)
Small jeera-1 teaspoon
Procedure
If your tomato is hard, it will be difficult to crush. In that case cut the tomatoes into pieces. Crush the tomatoes in 4 to 5 cups of water along with tamarind and salt required. Many use stored pepper jeera powder for rasam.But I feel if you can crush them fresh every time it will do much good to the flavor. Remember that you have to just crush them all together and not powder them. As you are adding garlic along with pepper and jeera it will not get powdered also.
Keep the kadai in the stove. In one teaspoon of oil season the rasam with a teaspoon of mustard seed,2 red chilies broken, a teaspoon of small jeera and little curry leaf. Once the mustard seed splitters, pour the dissolved rasam into the kadai. When the rasam is about to boil add the crushed mix into the rasam and bring it to a boil. For this kind of rasam too much boiling is not needed. After switching off the stove add some chopped coriander leaves. Transfer the rasam to a serving bowl immediately and close it. If you keep the rasam in the kadai open for a long time without closing the rasam will loose the flavor.
This rasam will be excellent with potato fry

18 comments:

Cham said...

Yes, i make exactly the same this "teedir rasam", wonderful with potato fry! Lovely

Revathi said...

parruppu rasam and muttai poriyal is my comfort food aachi. nothing to beat rasam..

LG said...

This is a good one. I made tomato chutney and it turned out lipsmacking I added few mint leaves to give it a twist. Will try this rasam next..

Minti said...

I made this rasam yesterday - delicious and so so easy. I will try it with potato fry the next time.

Andhratreat said...

nice recipes ...keep posting

WhyteHousieBala said...

Hello aunty,

This is the 1st time I'm making good rasam in my life.. i was wondering, how mom makes rasam without rasam powder.. i have tried few times to make rasam with rasam powder.. it never came out good.. so, i have some allergy towards cooking rasam.. i gave a try today and it came out very good.. thnx for d recipe.. it took me just 5 mins for making this.. had it with Kathirikai malli pachadi..

Bala

Solai Chidambaram said...

Very happy to hear that my blogs is serving the purpose Bala.I write blogs mainly to help the youngsters new to cooking.You will start from here and will become experts.

gnana said...

hello aunty..
this s gnanavel living in dubai,thanks for ur blogs. really rasam was very good. thank u.

Shoegal said...

Solai aachi,

For this rasam, do you roast the jeera/pepper on a tawa before grinding with garlic or not. Please let me know

Awesome recipes!! Great work!

Archana

Solai Chidambaram said...

no shoegel,you need not roast anything.

Shoegal said...

Solai aachi..

Just made the rasam as per your instructions. Turned out great!

Archana

kothai said...

My husband loves rasam but he always says that my rasam is not upto the mark. I'm going to try this recipe today. I would greatly appreciate if you could post the recipe for paruppu rasam... I also tried your chettinad kozhi kuzhambu.. it was awesome!!! thanks aunty.

Meenakshi said...

Mrs. Solai, this is Mrs. Meenakshi Meyyappan whom u met during ur journey...
Ur blog contents serve much in retaining the Chettinadu Samayal in this fast fud era. Good contribution.

URD said...

Thank you Aunty for this rasam recipe.....
I am so pleased to inform that the recipe i tried came out extremely yummy,my husband liked it a lot.Thank you once again....

KrBr said...

Could you please post the recipe for rasam using thuvaram paruppu??

Skl said...

Hello aunty,we tried this recipe,it turned out exactly like home recipe,simple and fast to make,thank you,skl

sophia krishnamurthy said...

vanakkam achi ,
This is sophia ,i've become a big fan and a regular follower of your blog .
first of all i should thank you so much for your great service through this blog to the kitchen newcomers like me . In other words you've taken a role of "amma" for us by teaching cooking so perfectly . thank you so much once again . And i have a request please post more veg poriyal, kootu recipes. paal paniyaram and paal kozhukattai recipes too

Subbu said...

Best rasam i ever made

by subbu