First thing I have to say about this rasam is “I love this Saaru!!!”. This is my favourite since childhood. Bisi bisi (hot) rice with tomato saaru and papad!!!! Aaaahaaaa!!!
This is my mom’s recipe. It can be prepared in a jiffy with only few ingredients and is so comforting. We used to go for trips (10-15 days) in our childhood and as always we used to crave for homemade food after 2-3 days. Mom used to prepare this rasam soon after coming home as this doesn’t require cooking of dal and can be made in a jiffy. Now also whenever I go home, this is the first thing I ask my mom to prepare!!!!
This saaru goes well with hot steamed rice topped with a dollop of ghee, papad and some stir fry (palya). I also love to have it like soup when hot!!!
Preparation time: 5 minutes Cooking time: 25 to 30 minutes Author: Anusha Acharya Recipe Type: Side dish Cuisine: South Indian Servings: 3 to 4 persons 1 Cup = 250 ml
Tomato hannu/ Tamaatar/ Tomatoes – 4 medium-sized (make sure to take sour tomatoes, we call naati tomatoes in kannada)
Karibevu soppu/ Karee patte/ Curry leaves – 8 to 10 leaves
Arisina pudi/ Haldi powder/ Turmeric powder – ¼ teaspoon
Bella/ Gud/ Jaggery – About 1 teaspoon
Rasam powder – 1 Tablespoon
Kotthambari soppu / Dhaniya ke patte/ Coriander leaves – 1 ½ tablespoons chopped
Hasi menasinakaayi/ Hari mirch/ Green chillies – 2 to 3 numbers
Uppu/ Namak/ Salt – As required
Thuppa/ Ghee/ Clarified butter – 2 teaspoons
Saasive/ Sarason ke beej/ Mustard seeds – ¼ teaspoon
Jeerige/ Jeera/ Cumin seeds – ¼ teaspoon
Hingu/ Hing/ Asafoetida – 1 generous pinch
Step 1: Wash and remove the top portion of tomatoes and keep it aside.
Step 2: Wash required curry leaves and keep it aside.
Step 3: Wash and slit required green chillies and keep it aside.
Step 4: Wash and chop the required coriander leaves and keep it aside.
Making tomato saaru:
Step 1: Heat required amount of water in a pan. Add washed tomatoes when the water starts boiling, close and cook it for 8 to 10 minutes.
Step 2: Once the tomatoes are cooked. Take some water in a bowl and add cooked tomatoes to it, so that it gets cooled for grinding.
Step 3: After some 5 minutes, blend these tomatoes in a blender to smooth paste and strain it.
Step 4: Take tomato pulp (I got about 1 cup) in a pan. Add about 2 cups of water, green chillies, curry leaves, rasam powder, turmeric powder, jaggery and salt to it and boil it for 5 to 6 minutes.
Step 5: Now add chopped coriander leaves to it and boil for another 3 to 4 minutes. Switch off the flame.
Step 6: Temper it with the tempering ingredients.
*Make a point to use sour tomatoes, if you don’t get sour tomatoes add about 1 teaspoon of tamarind while cooking tomatoes and grind it along with tomatoes.
*More or less green chillies and rasam powder can be used according to your taste.
*Don’t skip jaggery, it balances the sourness of tomatoes. If you don’t like sweet taste, you can reduce the amount of jaggery(Add at least ½ teaspoon).
*Oil can be used for tempering, but I prefer ghee since it enhances the flavour of rasam.
Happy and Healthy Cooking!!!!