Tuesday, 24 June 2014

Tomato Rasam with fresh Instant Rasam Powder

So here is how I make the Tomato Rasam with the Instant fresh Rasam Powder. So learn how to make tomato rasam and make it on a cold or rainy day or when you do not have the time. What ever the case, this rasam is bound to make your lunch or dinner tastier.

Ingredients for Tomato Rasam :

4 Big Tomatoes cut into 8 pieces each
1.5 liter Water
1 stalk Curry leaves
1 stalk Coriander leaves
1 marble sized ball of jaggery or 1/2 tsp. sugar
Salt to taste
1/2 tsp Chilli powder
For Instant Rasam Powder
3 cloves Garlic
1 tsp Peppercorns
1 tsp Cumin seeds
1 tsp Dania / coriander seeds

To prepare Tomato Rasam :

1. Boil water with tomatoes, curry leaves and Coriander leaves till tomatoes get soft. Switch off the flame and let it cool. When it is warm enough to handle, mash everything and extract the juice. If the extract is too thick, you can add one more cup of water.
2. Meanwhile, in a hand motor add Peppercorns, Cumin seeds and Dania / coriander seeds and make a coarse powder for this add garlic cloves and by mash it make instant fresh rasam powder.
3. Pour the tomato extract in a thick bottomed vessel. Add turmeric powder, Chilli powder, salt and sugar. Bring to boil. When it starts boiling add the coarsely ground Instant fresh rasam powder. Allow to boil for few seconds. If  required season it with mustard. Finally add coriander leaves and remove.
4. Serve hot with plain rice and paapads.

Health Benefits of Tomatoes :

Tomatoes are a rich source of vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.
1. Alpha-lipoic acid helps the body to convert glucose into energy.
2. Lycopene is the antioxidant that gives tomatoes their rich red color.
3. Choline is an important nutrient found in tomatoes that helps with sleep, muscle movement, learning and memory.

So try this recipe and write back to us…We love to hear from you.

No comments:

Post a Comment