Tomato Rasam

Life at any time can become difficult.Life at any time can become easy.
Good or Bad, they are seasons of life.It all depends upon, how you take on life and adjust to these seasons.

This is a phase of life most of the bloggers go through…..when some other things in life take the front end and you struggle hard to find your personal time even at least to think about yourself. This is the current phase running in my life. Sudden unplanned trips, unexpected arrival of guests and much more taking out or I can say squeezing out my time and energy. It may take time to get settle and back on track. It is not like I am not cooking anything, I am not finding time to organize or click what I cook. Bad weather or dull weather is another reason to blame on. Hope to catch the buzz in no time dear buddies……

Coming to today’s recipe tomato rasam……makes yet another most comfort and indulging meal with hot steamed white rice, a perfect combo to satisfy your winter carvings. I had tomato rasam in hotel, but never tried this at home. Some days back when I asked Padma Rekha of Platain Leaf about the recipe. She generously posted a step-wise pictorial on how to make tomato rasam. There is no turning back since the day…It is now very regular in my menu. Tangy, hot, spicy and sour all in one taste tomato rasam when mixed with piping hot steamed white rice and if there is a simple veggie fry to accomplish….hmmmm…….is what I call pure indulgence……

INGREDIENTS:

• 2 ripe Tomatoes, deseeded
• Tamarind, small lemon sized
• 1 ½ tbsp Rasam Powder
• 2-3 cloves Garlic, peeled and crushed
• 2-3 springs fresh Curry leaves
• handful fresh Coriander leaves
• Salt

TEMPERING/TADKA:

• 1 tbsp Mustard seeds
• ½ tbsp Oil

PREPERATION:

• Soak tamarind in one cup of water for ½ hour and extract juice from it.
• Grind tomato pieces to make fine purée. Strain this with the help of a sieve by adding little water.
• In a heavy bottom cooking vessel bring to boil tamarind extract, tomato juice and water.
• Boil till raw smell of tamarind and tomato disappears. Add crushed cloves of garlic and fresh curry leaves. Bring it to boil.
• Now add rasam powder and salt. Again bring it boil and add fresh coriander leaves and turn off the heat.
• In kadai or wok add oil and when oil gets heated up add mustard seeds. When mustard seeds start to splutter, turn off the flame and add this tempering to above made rasam.
• A piping hot rasam is ready to indulge with hot steamed rice.
• Last but not least add your 'love' to make the dish 'YUMMY'.