Tomato Rasam Recipe | उडुपी रसम | Homemade Rasam Powder Recipe | Chef Sanjyot Keer

Описание: Full written recipe for Tomato Rasam

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 6-8 people

Rasam Powder
Ingredients:
BYADGI CHILLI | ब्यादगी मिर्च 10-12 NOS.
GHEE | घी 2 TSP
CHANA DAL | चना दाल 1 TBSP
TUR DAL | tur दाल 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 3 TBSP
CUMIN SEEDS | जीरा 3 TBSP
CORIANDER SEEDS | साबुत धनिया 5 TBSP
CURRY LEAVES | कड़ी पत्ता 18-20 NOS.
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
ASAFOETIDA | हींग 1/2 TSP
Method:
Set a pan over high heat & lower the flame once the pan gets hot, add the whole red chillies & toast them over low flame until crisp.
Transfer the chillies into a bowl once toasted & set it aside to cool down.
Add ghee in the same pan & then add chana & tur dal, stir & roast them over low flame until aromatic.
Add black peppercorns once the dals get aromatic, stir & cook briefly with the dals.
Further add cumin seeds along with coriander seeds & roast them similarly.
Once the dal & spices have toasted, add the curry leaves, fenugreek seeds & asafoetida & cook for a few more seconds.
Then transfer the mixture into a bowl & cool it down completely.
Break the stalks of the whole red chillies & add them into a mixer grinder jar once cooled, grind them into a fine powder & then add the cooled down spices & dal mixture, grind everything together into a semi-fine powder.
Your freshly made rasam powder is ready, store it in an airtight container, keep it in the fridge & use it for upto 3-4 months.
Rasam
Ingredients:
TUR DAL | तूर दाल 1/4 CUP (WASHED & SOAKED)
WATER | पानी AS REQUIRED
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
OIL | तेल 2 TBSP
RED CHILLI | लाल मिर्च 3-4
MUSTARD SEEDS | राई 1/2 TSP
CURRY LEAVES | कड़ी पत्ता 12-15 NOS.
GARLIC | लेहसुन 5-6 CLOVES (SMASHED & ROUGHLY CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
TOMATO | टमाटर 2 NOS. (CHOPPED)
SALT | नमक TO TASTE
CORIANDER STEM | धनिया के डंठल A HANDFUL
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
TAMARIND | इमली LEMON SIZED BALL (SOAKED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
JAGGERY | गुड़ 1 TBSP (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
RASAM POWDER | रसम पाउडर 2 TBSP
HOT WATER | गरम पानी AS REQUIRED
BLACK PEPPERCORNS | साबुत काली मिर्च A PINCH (CRUSHED)
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (ROUGHLY CHOPPED)
Method:
Add the washed & soaked tur dal in a pressure cooker along with enough water & turmeric powder, put the lid & pressure cook the dal for 3-4 whistles over high flame.
Once cooked let the cooker depressurize naturally & then take off the lid, whisk the dal well using a whisk, make sure it should become completely smooth & watery, your cooked dal for rasam is ready.
To make tomato rasam, set a pot over high heat & add oil into it, once the oil gets hot add in the red chillies, mustard seeds, curry leaves & garlic, stir well & cook briefly.
Further add asafoetida, tomato, salt & coriander stem, stir well & cook until the tomatoes get mushy.
Add turmeric powder & tamarind pulp along with hot water, stir & cook for 3-4 minutes until the raw smell of the tamarind is gone.
Then add the cooked tur dal, green chilli & jaggery, stir & then add hot water to adjust the consistency, rasam is always watery, it is not as thick as sambar.
Let the rasam simmer for 7-8 minutes, if it thickens up then add more hot water to it.
Once you have let the rasam simmer, add rasam powder to a bowl along with a few tablespoons of water, stir well until no lumps remain & add the mixture to the rasam & stir well.
Taste & adjust the salt at this stage & add crushed black peppercorns along with fresh coriander, stir & cook for 2-3 minutes.
Your delicious & super healthy tomato rasam is ready.

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Chapters
Intro 0:00
Rasam powder 0:59
Rasam 4:00
Plating 8:04
Outro 8:54