Mysuru Tomato Rasam ( Ajji Saaru)

                                                  Rasam is an emotion for many people in Karnataka and Tamil Nadu. It can be made in different ways. We are showing you how to make a particular Rasam which is the Mysuru Tomato Rasam. 

                                           

Pic courtesy: Sneha Ramachandran

                                                        

                                             

Some of the benefits include,

1. Prevention of constipation.

2. Facilitates Digestion.

3. Rich in anti-oxidants.

4. Helps in Weight-loss.

Ingridients :

Dal  (tur dal)              - 1 cup

Tomatoes                   - 2 small or 1 big

Tamarind                   - small lemon size

Jaggery                      - Big  lemon size

Rasam powder           - 1 tablespoon            - 1 tbs

( Authentic Rasam Powder can be made at home. Click on How To Make Rasam Powder to learn . Otherwise, we suggest MTR rasam powder)

Ghee                          - 2 teaspoons              - 2 tsp

Mustard seeds            - 1 teaspoon              -  1 tsp

Cumin seeds (jeera)   - Half teaspoon         - 1/2tsp

Hing                           - quarter teaspoon     - 1/4 tsp

Turmeric(haldi)          -  quarter teaspoon    - 1/4 tsp

Oil                              - half teaspoon           - 1/2 tsp

Curry leaves               - 2 strands

Coriander leaves        - 1 tablespoon ( finely cut)

Salt                             - to taste

Procedure:

                           In a pressure cooker, add the dal. Wash it well . Add 5 cups of water. Add turmeric , oil , tomatoes(whole) and rasam powder. Turn it off after 3 whistles. After the pressure is released, pour it into a container. 

                           Remove the tomatoes and squeeze the juice of the tomatoes into the prepared dal. Keep the contents of the dal along with the tomatoes for boil.

Soak the tamarind in water.

when it starts boiling, add jaggery, curry leaves, and squeeze out the tamarind into the boiling Rasam.

Add salt to taste.

Add 1 cup of extra water.

Add hing.

When you see a little bit of foam/froth, turn off the gas and keep it aside.

In a small seasoning kadai, add ghee.

When the ghee is hot, add mustard and cumin seeds.

When they crackle, pour it into the rasam.

Stir it well.

                                                 

PC: Sneha Ramachandran

Your Mysuru Tomato Rasam is ready!

You can drink it like a soup .

You can mix it with Rice .

Enjoy!