𝑻𝒐𝒅𝒂𝒚’𝒔 𝑳𝒖𝒏𝒄𝒉 𝒊𝒔 𝑻𝒆𝒎𝒑𝒍𝒆 𝒔𝒕𝒚𝒍𝒆 𝑻𝒐𝒎𝒂𝒕𝒐 𝑹𝒂𝒔𝒔𝒂𝒎 𝒓𝒆𝒄𝒊𝒑𝒆 𝒃𝒚 𝑽𝒊𝒏𝒂𝒚𝒂 𝑷𝒓𝒂𝒃𝒉𝒖 𝑨𝒌𝒌𝒂, 𝒇𝒆𝒆𝒍𝒔 𝑫𝒊𝒗𝒊𝒏𝒆
𝐓𝐨𝐦𝐚𝐭𝐨 𝐑𝐚𝐬𝐬𝐚𝐦
𝐑𝐢𝐜𝐞
𝐕𝐚𝐝𝐚
Tomato Rassam
- 4 Tablespoons grated coconut
- 3 Teaspoons Coriander seeds
- 10 Pepper corns
- 1.5 Teaspoons cumin/Jeera
- 1/4 Teaspoon Methi seed
- 1/4 Teaspoon Tamarind powder/Haldi
- 2 Pinch of Asafoetida/Hing
- 10 Red chillies
- 2 Tablespoons Jaggery
- 5 Tomatoes Boiled & pureed
- 15 Curry leaves
- 2 Teaspoons Mustard seeds
- 1 Tablespoons Ghee
- 2 Tablespoons Coconut oil
- 1 Cup chopped Coriander
Recipe
Take a pan, add 1 spoon oil, add ingredients one by one roast it.
Take all the Masala ingredients& put it in a mixer & ground it.
Take Tomato puree, add 5 glasses water, Jaggery, Tamarind paste, salt, add the grounded Rassam powder.
Take a small Pan, put oil & ghee, make it hot, add Mustard seeds, Asafoetida, Curry leaves, put the tadka on Tomatoes water, boil it for 5 mins, garnish with Coriander, ready to serve.
Vada
- 1 Cup Udad dal, soaked & ground till smooth fluffy batter
- 1 Teaspoon salt, Jeera/Cumin
- 1/4 Teaspoon black pepper
- 2 Green chillies, ground it with Udad dal & little water.
- Whisk it for 2 mins very fast to make it lighter.
Recipe
Take a Pan add oil, once it’s hot, put small lemon size Vadas, fry till golden brown, take it on paper towel, so it will absorb oil.
Deep it in Rassam & eat.
