Asafoetida powder-less than 1/4tsp
Coriander leaves-1/4cup chopped
Salt -to taste
Heat oil in a kadai
Splutter mustard seeds
Add chopped tomato into this and saute .
Stir well till the tomatoes are done
Now add turmeric powder and chilly powder
Saute until its raw smell goes
Make a fine paste of garlic,green chilly and cumin seeds
Add this paste to the tomato mix and saute
Saute for 2-3 minutes in low flame,add salt
Then add coriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute
If u want more garlic flavour u can add crushed garlic in this stage
Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)
Boil for few minutes
Check the salt
Remove from the fire ,add more coriander leaves and close the kadai for few minutes ..
So tomato rasam is ready to serve
Serve with hot white rice and poriyal …. 🙂
Courtesy : Asianet Adukkala
Medium piece Ginger sliced -1tsp
Big onion-2(sliced finely)
Green chilly-2 (slits)
Curry Leaves-2 Strings
Thick Coconut milk-1cup
Thin Coconut Milk-1cup
Salt -to taste
Coconut oil-1 tbsp
Garlic-very small one finely chopped (opt)
kerala potato stew
Extract thick coconut milk and thin milk from grated coconut and keep that aside
Peel potatoes and cut into big pieces..
Add enough salt and water and pressure cook .. 2 whistle.. Keep aside..
Heat one tbsp of oil and add onion,ginger,green chilli,garlic and 1 string of curry leaves and sauté till the onion become translucent ..
Then add cooked potato and mix well .. Mash with a fork or wooden spoon slightly ..
Now add thin coconut milk and mix well .. Cook for 10 minutes in medium flame stirring occasionally ..
After that add thick milk and allow to boil by stirring continuously and then reduce the flame and cook for 2 more minute..Check the salt
Then sprinkle 1 tbsp of coconut milk and remaining i string of curry leaves and close the pan for few minutes ..
The amount of green chilli varies ..I used minimum level as my kids love this stew .. and one more thing.. some people used to add whole spices ..One day i made this stew by adding that ,but i didn’t like that taste ,,.. so if u prefer garam masala u can add..
My ammas recipe ..
Coriander seeds(Malli )-handful
Dry red chilly-2
Kayam/Asafoetida powder -one pinch
Uluva podi/Fenugreek powder-one pinch
Mastard seeds -1/4tsp
Curry leaves-2 strings
Take a blender and add coriander seeds, pepper,red chilly(1),turmeric powder,cumin seeds and garlic crush well .
Keep it aside ..
In the same blender add chopped tomato and make puree..
Then take a kadaiand add all the crushed mix and tomato puree along with water salt, curry leaves ,coriander leaves and tamarind .
.Boil for 15 tp 20 minutes in medium flame ..
Check the salt and sourness ..
Then filter the rasam.Heat oil in a kadai and splutter mustard seeds,dry red chilli slits and curry leaves and finally uluva podi and kayam podi…
Quickly pour this to the rasam …U can also add coriander leaves to garnish…So quick and easy nadan rasam is ready to serve …
u can increase or decrease amount of cumin and garlic ..