Rasam: Tomato. Preparation.?

Question

Ground to powder:

Asafoetida
Coriander
Cumin seed
Fenugreek seed
Garlic
Ginger
Mustard seed
Red chili or Red Gram Dal
Turdal (lentils)
Tamarind
Tumeric

Whole:

Black peppercorns
Coriander seed
Coriander leaves
Dried chili bits
Fresh tomato

What would you use to make a mix ?
- In what proportions are these required
- Is something amiss, what sort of curry leaves would you add ?
- Served hot, cold, or both ways ?

SUMMARY

- hennasra’s is the most identifiable and easy for the novice, hence chosen.
- Mithi the next closest traditional style identifiable to the Asker.
- Cloudy’s smooth mix.
- eubzz, thanks for the effort.
- Especially to Steve G, whose fine cuisine after initial experimentation has been performed, and into looking into the other questions.


Steve G – “…Turn the heat down and simmer... tempering oil…over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the crackle, 1 to 2 minutes…”
::: Good Details the cook books do not always reveal. For discerning taste.

hennaasra... – “…Cumin seeds, CINNAMON 1/2 inch…boil till soft. Allow to cool…heat ghee…”
::: Traditional Style that Asker recognises. Excellent.

Cloudy – “…Roast the first 5 ingredients…grind in a coffee grinder to a smooth powder…Set aside.(This is the rasam powder)…Heat the ghee in a saucepan and prepare the seasoning…cooked on a low flame.”
::: Smooth variation to the above.

Mithi – “Pick, wash and pressure cook the Red Gram Daal and keep side…Serve hot garnished with coriander leaves.”
::: Something here not in hennaasra’s.

eubzz – “Best fresh and hot; though masala pulp may be frozen and used later.”
::: Good instructional for the novice.

Answer 1

FULL RIPE TOMATOES 1/2 KG,TAMARIND LITTLE OR JUICE OF 1 LIME,GHEE FOR FRYING,CURRY LEAVES AND CORIANDER LEAVES LITTLE,SALT AND JAGGERY .
POUND TOGETHER COARSELY: GREEN CHILLY 3 OR 4,SMALL ONIONS FEW,GARLIC FLAKES 3,CORIANDER SEEDS 11/2 TSP,CUMIN SEEDS 1/2 TSP,CINNAMON 1/2 INCH
CHOP TOMATOES INTO BIG PIECES,ADD ENOUGH WATER TO COVER THE PIECES,ADD TAMARIND AND BOIL TILL SOFT.ALLOW TO COOL. GRIND TO SMOOTH PASTE AND STRAIN.DILUTE IF NECESSARY,ADD SALT AND JAGGERY. FRY POUND MASALA IN GHEE AND ADD TO JUICE.BOIL FOR FEW MINTS. GARNISH WITH LEAVES. HEAT GHEE, ADD ASAFOETIDA PD AND MIX WITH RASAM. IF U WANT TO SERVE AS APPETZER STRAIN IT JUST BEFORE SERVING.

Answer 2

Tomato Rasam

Ingredients
1/2 tsp black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp dry curry leaves
4-5 red chillies
Cooking oil for roasting( about 1-2 tsp)
3/4 cup toor dal
2 medium tomatoes , chopped finely
2 tsp jaggery water( or 1 tsp sugar)
3 garlic clovettes crushed coarsely
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig fresh curry leaves
A pinch of hing(asoefetida)
Salt to taste
2 tsp ghee for seasoning

Method
Roast the first 5 ingredients in a little oil and
grind in a coffee grinder to a smooth powder.
Set aside.(This is the rasam powder)
Boil the dal in a pressure cooker till soft and set aside.
Add the chopped tomatoes, rasam powder,
jaggery water and salt to taste to the boiled dal.
Heat the ghee in a saucepan and prepare the seasoning
with the garlic, cumin, mustard, hing and curry leaves.
When the mustard starts crackling, add the tomatoes and
dal.
Add enough water to get the required rasam consistency.
Boil till the tomatoes are well cooked on a low flame.
Take it off the fire.
Eat when hot with rice.

http://www.geocities.com/NapaValley/3925/recipe_acc_01.html

Answer 3

Making time: 30 minutes
Makes: 5 servings.
Shelf life: Best fresh and hot; though masala pulp may be frozen and used later.

Ingredients

-2 large ripe healthy tomatoes
-4 cups water or top water of boiled dal (stock)
-2 whole red chillies
-1 stalk curry leaves
-1 tiny sprig mint leaves
-1 tiny sprig coriander leaves
-1-2 flakes garlic grated
-2-3 pinches clove-cinnamon powder
-1/2 tsp. sambar masala
-8-10 peppercorns
-1 1/2 tsp. cumin seeds
-1/2 tsp. mustard seeds
-2 pinches asafoetida
-1 marble sized ball of jaggery or 1/2 tsp. sugar
-1 small strip tamarind
-1 tbsp. ghee or oil
-salt to taste

Method:-

1) Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes.
2) Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds.
3) Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside.
4) Remove tomatoes from water, peel away the broken skin.
Grate or mash till fine.
5) To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender.
6) The ingredients should have blended well into the pulp.
7) Take in a deep pan, add stock or water.
8) Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
9) Add garlic and stir, add carefully to the rasam.
10) Bring to a boil, check spices and salt and adjust.
11) Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
12) Serve hot as a soup or with steaming hot plain rice and papads.

ENJOY!!

Answer 4

TOMATO RASAM


Ingredients:

3-4 tbsp. Red Gram Daal
4 large tomatoes (finely chopped)
1/2 tsp. Garlic paste
1-inch piece of ginger (finely chopped)
21/2 cups water
1tsp Garlic grated
1 or 2 green chilies finely chopped
Coriander leaves finely chopped
Salt to taste chili or pepper powder to taste.
1/2tsp. turmeric powder
1tsp. mustard seeds
1tsp. cumin seeds
1-2 whole dried red chili (halved)
A pinch asafetida
Few curry leaves
2tbsp. oil

Method:
Pick, wash and pressure cook the daal and keep side.
Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
Add salt, chili & turmeric powder and a cup of water.
Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
Serve hot garnished with coriander leaves.

Answer 5

2 medium tomatoes, one quartered and one chopped
1 garlic clove
4 cups water
2 teaspoons minced fresh ginger
1/4 cup chopped fresh cilantro
1/2 fresh hot green chile, cut crosswise into 4 pieces
1 teaspoon store-bought curry powder, or 2 teaspoons rasam powder
1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 teaspoons salt, or to taste
Tempering Oil:
2 teaspoons canola oil
1/4 teaspoon black mustard seeds
2 whole dried red chiles
4 fresh or 6 to 8 frozen curry leaves, torn into pieces (optional)
1 teaspoon unsweetened shredded coconut (optional)
Puree the quartered tomato with the garlic in a blender of food processor. Set aside.

Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.

Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.

For the tempering oil, combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Add the curry leaves and coconut, if using, and cook, stirring, until the coconut turns golden brown, about 30 more seconds. Pour immediately into the soup and stir. Serve hot.