Saturday, December 17, 2016

Poondu Thakkali Rasam/Garlic Tomato Rasam


Its always back to the basic once we return home after holidaying, Basic meaning nothing is more satisfying than some good old fashioned comfort food. Obviously not from afar, but food whipped up by yours truly despite coping with loads of washing clothes and tiding up the house. In our house, generally, comfort food has to be rice generously drenched with rasam/Indian pepper soup (Pineapple Rasam & Nandu/Crabs Legs Rasam) and paired with a potato (Chilli Stir Fried Potatoes) and a veggie dish (Beetroot Raita) regardless of the fact that rasam can be eaten with literally many other dishes (Sardine Varuval, Sardine Rendang & Mutton Yogurt Mint) in all instances (Fried Pompret Ginger Soy Sauce).

This latest rasam is somewhat different compared to the other types of rasam I have shared previously (Rasam With Home Made Rasam Powder). Indeed, quite a simplified version in the sense that I didn't want to grind, pound or use ready made rasam powder.(Coriander Leaves Rasam & Egg Rasam). Instead I opted for coriander powder and cumin powder, lots of garlic and naturally with the rest of the "must add ingredients" for a tangy, peppery and scented with coriander leaves and curry leaves rasam. Here we go with the recipe while I still have a list of chores to sort out for at least the next two days prior to accepting that holidays can't last forever. 

Ingredients
2 medium size plump tomatoes - chopped
10 smashed garlic (without skin)
1 tsp mustard seeds
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
Crushed black pepper - as needed
Some coriander leaves - sliced
Some curry leaves
Tamarind/assam juice - as needed
Salt to taste
1 1/2 tbsp oil
Water - more or less 2 litres (or as you like)

Method
Heat oil.
Add mustard seeds, garlic, coriander powder, cumin powder, turmeric powder and tomato.
Stir and cook till mushy over low heat, just to bind the ingredients together.
Pour water, season with salt and tamarind juice.
Stir and let it heat through.
Do not over-boil, just heat through.
Off the heat and combine in black pepper, coriander leaves and curry leaves.
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13 comments:

  1. Looks lovely n heartwarming... I am very find of Rasam... the kamala restaurant chain here serve it with mini idly...yum...

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  2. Looks delicious, healthy yet comforting!

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  3. delicious.I love to take this with hot rice..

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  4. looks so good .comforting and yummy rasam

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  5. this rasam is a good combo with Parippu vada. Tempting Pic

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  6. Wow perfect for the winter . Love it Nava

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  7. Love the colourful treat! Have a wonderful week, dear! xoxo

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  8. Slurpilicious. I love garlic in any form.

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  9. I blend the tomatoes into paste while making this rasam.

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  10. I have never ever tried making rasam .. m trying this for sure.. very yummy

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  11. Priya @asmallbite
    Simple and always a comfort food.

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  12. That's a wonderful combination of tomato and garlic! Really loving this!

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