Ingredients:
- Tomato – 2
- Toor dal – 1/2 cup
- Turmeric powder, Salt, Perungayam (Asafoetida) – to taste
- Coriander leaves and Curry leaves for garnishing
- Ghee – 1 teaspoon
- Mustard seeds – 1 teaspoon
To be ground into a paste:
- Dhaniya (Coriander Seeds) – 1 tablespoon
- Channa dal (Bengal Gram) - 1/2 tablespoon
- Milagu (Black Pepper) – 8 nos.
- Jeera (Cumin Seeds) – 1 teaspoon
- Red chillies – 2
- Oil – 2 teaspoons (for roasting)
Method:
Prepare Tomato Base:
- Cut tomatoes into pieces and place them in a vessel.
- Add water, salt, and perungayam (asafoetida), and cook until the tomato pieces are soft and cooked through.
Cook Toor Dal:
- Pressure cook the toor dal until soft and mushy. Set aside.
Prepare Spice Paste:
- Heat oil in a kadai (pan).
- Add dhaniya, channa dal, milagu, and jeera, and roast until they turn aromatic and golden brown.
- Then add the red chilies and turn off the stove. Allow the mixture to cool.
- Grind the roasted spices into a smooth paste in a mixer, adding a little water.
Make Rasam:
- Add the ground spice paste to the boiled tomato water. Let it boil once.
- Then add the cooked toor dal and mix well. Adjust the consistency by adding water to bring it to the desired level of thickness.
- Allow the rasam to boil once more.
Tempering:
- In a separate kadai, heat a teaspoon of ghee. When hot, add mustard seeds.
- Once the mustard seeds crackle, pour the tempering over the rasam.
Garnish and Serve:
- Garnish the rasam with freshly chopped coriander leaves and curry leaves.
Enjoy this comforting and nutritious Tomato Rasam as part of your Pathiya Samayal!
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