Tomato Coconut Rasam

Although this is a pure veg recipe, I must start with a non-veg agenda (no sleaze in this blog, so don't worry). We buy chicken by the bird which is not only a costly affair but also gives us a lot of BIRD to stuff the fridge with. As I don't like to waste a lot and prefer eating fresh, the next 3 days of the week become a chicken-fest at home. Be it curry with rice, gravy with rotis or just plain fried..its chicken all the way. I know, it really takes a beating on the digestive system (or at least my taste buds which tend to go on 'no-chicken' strike after the meat overload). So, this recipe is one way we cleanse our meat-fed-up appetites and it really is a very light and soothing meal.

Tomato Coconut Rasam recipe:

Ingredients: 
Tomatoes (red, ripe and fresh) - 5 medium, finely chopped
Tuvar dal/Red gram dal/Arhar dal - 1/3rd cup
Green chillies - 2, slit
Pepper Powder - 1/4 tsn
Rasam Powder - 1 tsn
Jaggery - 1 tsn
Coconut(fresh) - 1/3rd cup, grated
Ginger - 1/2 " piece, minced
Salt - to taste
Coriander leaves - for garnishing, finely chopped
Water - 1 to 2 cups (depending on the thickness of the curry you desire)

For tempering:
Ghee/Clarified Butter - 2 tsn
Mustard - 1/2 tsn
Jeera/Cumin Seeds - 1/2 tsn
Curry Leaves - 1 sprig
Dried Red Chillies - 1, broken in halves
Hing/Asafoetida - 1 pinch

Method:

  • Cook the dal in a pressure cooker and mash it. Keep it aside.
  • Heat ghee/clarified butter in pan on  medium-low heat. Add in the tempering.
  • Once the mustard seeds and cumin seeds splutter, add in the tomatoes, green chillies and ginger and mix well.  Fry them till the tomatoes soften.
  • Add in 1/2 the water, rasam powder, salt, jaggery and boil covered for 5 minutes on a low flame.
  • Then add in the cooked dal, remaining water. Check for consistency and taste and add in more water or/and  salt as per liking. Let it boil uncovered for another 2 minutes.
  • Add in the coconut, coriander leaves and mix well for a minute. Get it off the flame and serve with cooked rice, hot. 
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Conclusion:
This dish goes well on any day - be it hot,cold or a rainy one. As it is mild to taste and flavoursome, it really is a stomach-pleaser and wont disappoint your taste-buds either.  Serve some fried papads on the side and this can truly make for an appetising meal, be it lunch or dinner.

2 comments:

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