Quick Tomato Rasam

Rasam normally forms the second course in a traditional South Indian menu. There are various ways of preparing it. It is normally mixed with plain cooked rice and eaten with different curries for sidedish. It makes for a very good appetizer or soup also when taken all by itself.

This is one of my favourite recipe as its very simple and quick to prepare. And tastes really good too...

Ingredients:

1 Medium sized Onion, Peeled and sliced horizontally

2-3 Tomatoes or 1 Canned Tomato

1 medium sized raw Mango, diced (optional)

1-2 Green chillies, sliced

1 inch ginger, chopped finely

1/2 cup of Red Lentils

Fresh coriander leaves

1 teasp of tarmaric powder

2 Tbsp of Rasam Powder

1 teasp Jaggary

Salt

For seasoning:

1 dry red chilli

2 teasp mustard

1 teasp jeera/cumin seeds

1/2 teasp Hing/Asafoetida

Oil

Method:

In a pressure cooker take little oil and season with red chilli, mustard, jeera and hing.

When it starts spluttering, add sliced onions, green chillis and finely chopped ginger, cook for 1 min.

Add tarmaric and rasam powder. (click for recipe for rasam powder)

Blanch the tomatoes and make a puree. (If you dont have enough time for this then add sliced tomatoes directly or u can use canned tomatoes also which gives wonderful taste). Add this to other ingredients.

Add diced raw mango and jaggry. (Mango gives sour taste and jaggary compliment with it)

Add enough water.

At last add lentil/daal and salt to taste.

Close the pressure cooker lid and cook it(2-3 whistles)

Add chopped fresh coriander leaves before serving.

Hint:

You can add little tarmarind water instead of raw mangoes.