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The Vegetarian Curry Bible
1
0. Eat when hot with rice.
Tomato Rasam
by Sunita
Ingredients
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1/2 tsp black peppercorns
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
medium tomatoes , chopped finely
tsp jaggery water( or 1 tsp sugar)
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
1
.
Roast the first 5 ingredients in a little oil and grind in a coffee grinder
to a smooth powder.
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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.
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Heat the ghee in a saucepan and prepare the seasoning with the garlic,
cumin, mustard, hing and curry leaves.
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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.
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