Topic started by jose (@ dialup-63.212.142.223.losangeles1.level3.net) on Tue Feb 6 14:36:12 .
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please give me the recipe of 'rasam'

Responses:

• From: Sundar (@ ip9.79.blca.blazenet.net) on: Tue Feb 6 15:20:08
  
  Okay, there's about a bajillion kinds of tomato rasam. Your IP says losangeles, so I'll assume you have some kind of access to an Indian Grocery store. Go there and buy a small packet (preferably MTR) of rasam powder.
  
  Now, it becomes simple
  
  1. Boil 4c water with 1tbsp rasam powder, salt to taste.
  2. After a rolling boil of ~ 5min, add quartered or roughly chopped tomato pieces, cook through.
  3. Lower to a simmer.
  4. In a small vessel that will not be damaged by splattering spices, heat 2 tbsp sesame oil or ghee. Canola will do in a pinch.
  5. The oil is ready to fry spices in quickly when it is slightly smoky. Toss in 1 tsp black mustard seeds, clap a lid on, wait for the popping to subside. Turn the heat down.
  6. Toss in a pinch of asafoetida powder, 1/2 tsp cumin seeds, and 3-4 curry leaves if you have 'em.
  7. After the curry leaves look just a shade wilty, toss the whole (oil, mustard .. leaves) seasoning into the simmering rasam.
  8. Garnish with cilatro (chopped). Serve with rice, piping hot.
  
  Variations:
  1. Some people like to add tamarind paste with the rasam powder. Increases tartness.
  2. Well cooked / mashed toor daal, for body and nutrition. Gives it a 'soupy' quality as opposed to the clear brothy rasam. The dal version is similar to the 'mulligatawny' soup served at some Indian restaurants.
  3. Onion and garlic fried in the seasoning oil with the mustard - if you like.
  4. A slightly north indian perversion in which people try to balance the tartness of tamarind and tomato with sugar. Blech!
  5. Green or red chile peppers are appropriate at any stage, to kick it up a notch. This depends on your liking for spicy hot food.
  
  Make sure you serve pappadum/appalam on the side for authenticity. If you must have potato chips, only Utz's extra crunchy will do =) Enjoy!
  
  in case of doubt, look up recipes - you should be able to turn up tons of rasam recipes with an internet search. Or email me =)
  
  
• From: Hemant (@ 202.86.174.162) on: Thu Feb 8 05:52:13
  
  Hello Jose,
  I have posted the recipe for TOMATO RASAM in My corner.You can prepare Rasam as per the recipe and enjoy.!!!!
  
  
• From: priya (@ proxy3-external.pinol1.sfba.home.com) on: Thu Feb 15 18:31:19
  
  Hello jose,
  The essence of a good tomato rasam is you should boil the tomatoes enough so that it does not have the smell of the tomatoes.Also used a bunch of cilantro to garnish and cover it immedietely.
  
  
• From: jose (@ dialup-63.212.129.85.losangeles1.level3.net) on: Mon Feb 26 12:24:05
  
  Thank you friends.I made it it was good.Here is a link for more Rasams
  http://msnhomepages.talkcity.com/CookingCt/webshare/rasam.html#tomato
  
  
• From: Mrs.Shakuntala (@ ) on: Tue Jul 20 03:17:48
  
  SIMPLE AND QUICK TOMATO RASAM.
  
  FOR 2 TO 4 PERSON
  
  TAKE 2/3 LARGE TOMATOES
  TAKE 2 ONIONS
  2 GREEN CHILLY
  TUMERIC POWDER A PINCH
  RED CHILLY PDR ACCORDINGLY TO YOUR TASTE
  AND ONE SPN OF CORRIANDER PDR
  JEERA PDR
  LITTLE KHAYAM (HING)
  METHI POWDER A PINCH
  
  KEEP ALL THE ABOVE INGREDIENTS FOR BOILING IN A LITTLE WATER.
  
  WHEN IT IS BOILED LET IT COOK .
  
  AFTER COOLING GRIND IN A MIXER 2 ROUND AND KEEP ASIDE.
  
  TAKE A VESSEL PUT OIL, MUSTARD SEED , SMALL PCS OF RED CHILLY, CURRY LEAVES AND PUT THE GRINDED MASALA . KEEP IT LITTLE THICK AND PUT LOT OF CORRIANDER LEAVES ON TOP AND BOIL IT NICELY IF IT BECOMES VERY SPICY THEN ADD LITTLE TAMARIND JUICE.
  
  YOUR RASAM IS READY.
  
  

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