Tomato Pepper Rasam

There are many verions of Rasams in Andhra or South Indian Cusine but this is the most loved method of Rasam in my family.

Ingredients:

• Tomatoes medium sized chopped 2 nos 
• Tamarind gooseberry size (cleaned & soaked in little amount of water)
• Pepper powder1 tsp
• Turmeric 1/4 tsp
• Chilli powder 1/4 tsp
• Fresh coriander leaves( few) chopped
• Water 3 cups
• Salt to taste

For Tempering/Thadka (Garita Thalimpu) (Telugu), (Laddle Thadka)

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Methi Seeds 1/4 tsp
• Curry Leaves
• Dry Red chilli 1 no
• Asafoetida a pinch
• Oil 1 tbsp
• Stainless Steel Laddle 

Method:

1. Take a sauce pan and add the chopped tomatoes, soaked tamarind and add little water to it. Cook till the tomatoes get mushy and water is reduced
2. Now strain the tomatoes and tamarind into another pan and mash it with a spoon.
3. Add 3 cups of water to the strained pulp.
4. To this add Turmeric, chilli powder, pepper powder, salt, few curry leaves, some chopped coriander; give it a nice boil for about 2 to 3 minutes on high flame.
5. Take a laddle, add the ingredients listed in the tempering column. Add the remaining chopped coriander leaves and its ready.

Rice and Rasam are like made for each other. Easy to digest and even babies above 1 year also can eat it. Just that spice levels need to be adjusted. 

Serve this with pappad or Aloo (Potato Fry).

Serves 2 to 3 persons

Tomato Pappu/ Tomato Dal

Tomato Pappu / Tomato Dal

This recipe is my favourite Pappu / Dal and I used to ask my mother to prepare this often for me. My mother used to prepare in the below mentioned method. This is easy to make and goes well with rice or ghee rice.

 Ingredients :

• Toor Dal 1/2 cup (used 160 ml cup)
• Tomatoes Medium sized 3 to 4 nos chopped
• Onion Medium sized 1 no chopped 
• Green Chillies 2 nos slitted
• Tamarind Gooseberry size (soak in  1/2 cup of water)
• Chilli Powder 1/2 to 3/4 tsp (vary according to spice level)
• Turmeric Powder 1/4 tsp
• Water 1.5 cups 
• Fresh Coriander Leaves Chopped

For Tempering/Thadka

• Garlic 3 to 4 pods
• Curry Leaves few
• Dry Red Chilli 1 to 2 nos
• Mustard seeds 1/4 tsp
• Cumin seeds 1/4 tsp
• Methi seeds a pinch
• Asofetida a pinch
• Oil

Method:

1. Take a pressure cooker ,add the washed dal and water to it. give 5 to 6 whistels so that it gets cooked nicely.
2. Take a pan ,add oil to it. Add Mustard seeds, Cumin Seeds,Methi seeds,Curry leaves,Dry red chilli,Asofetida, Turmeric, Chillii powder and chopped onions. 
3. Saute the onions for about 5 to 7 minutes then add the chopped tomatoes. Let it fry it the tomatoes are mushy.
4. Add the cooked dal and the squeezed Tamarind water. 
5. Give it a nice boil for couple of minutes; finally add salt and chopped fresh coriander leaves.

Serve it with Pappad or Aloo fry.