Quick Tomato Rasam / Saaru

This is a good recipe to follow on one of those days, when you don’t feel like cooking at all but still want to eat some homemade food.   I tried this recipe to supplement all the leftover food from the previous day, just in case if the curry falls short for anyone and we were set for lunch in 30 minutes!!  I really become lazy some days and just don’t feel like cooking at all, especially after a week of rushing and chaos.  Cooking is inevitable on any given weekday and that’s when I enjoy it most. Since starting this blog has given me some motivation, I have decided to try cooking different dishes on a holiday and TRY to record them.

I have adopted this recipe from Chef Sanjeev Kapoor’s collections, which has some easy and delicious looking dishes with easy to follow steps even a beginner can try. The picture posted below almost matches the original that I saw in the book, except mine looks spicier.  Treat yourself with this light and tasty Tomato Saar/Rasam. Here goes the recipe!

Tomato Saar/ Tomato Rasam

Preparation Time: 20 minutes

Serves: 4-5

Ingredients:

5-6 Large sized Tomatoes

½ teaspoon Red chili powder

6 cloves garlic

1 cup Coconut scraped

1 teaspoon Cumin seeds

3-4 Green Chilies

2 -3 Tablespoon Sugar

Salt to taste

For tempering:

8-10 Curry leaves

1 teaspoon Mustard seeds

2 tablespoon Pure ghee or Oil

Asafoetida/ Hing  a pinch

Method:

1. Wash, chop tomatoes roughly. Take a wok and add chopped tomatos, salt, red chili  powder, three cups of water and bring to a boil. Simmer for 10 minutes and  make a puree once cooled. Keep the remaining water to add it in step 4.

2. Make a paste of scraped coconut, garlic and cumin seeds.  I used only ½ cup coconut instead of one cup to get Rasam like consistency.

3. Wash and slit green chilies, clean, wash and finely chop coriander leaves.  Wash curry leaves and pat them dry.

4. Heat oil/pure ghee in a pan and add mustard seeds.  As they begin to splutter, add asafetida and curry leaves.  Add tomato puree and slit green chilies saute for a minutea nd add the remaning water in which you boiled tomatos.  Bring to a boil and add sugar and coconut paste.  I skipped sugar in this step, since I didn’t want it to turn out sweetish!

5. Cook on low heat for ten minutes, adjust seasoning and garnish with chopped coriander leaves.

6. Hot Tomato Saar / Rasam is ready to serve with Rice and Papad .

Points to Ponder:

"A wife of noble character who can find? She is worth far more than rubies."

   Prov:31:10  (NIV Bible)