Pepper Rasam and Tomato Rasam

Pepper Rasam and Tomato Rasam 

Slurp !!! Slurp!!!.... with the two most common among the rasams we make at home. Almost, every one makes tomato rasam , but the taste differs depending upon whos making this is rightly coined in hindi as "हैतो का जादू "... in other words adding Magical touch of flavours to food.Infact the tangyness of  Tomatos and the flavours of the masala make it sure you will have atleast 2-3 spoons more rice than usual or simply drink a glass full over lunch ,like soup.
 

Pepper rasam is more on the sharp spicy side from the pepper corns and can be relished with plain rice or as a soup .It is very good to have this one when you catch a cold or during sickness for quick recovery and to improve taste.
 

I'm bloging these two rasams together in one post so that you can make your choice whenever you decide to make it next, or just make both like I do at the same time.

 

Ingredients:-

Tomato rasam:-

1. 3-4 fully ripe tomatoes
2. 1small onion (optional)
3. 1 tsp rasam powder( use combination of sambar powder, pepper, chili powder and haldi if unavailable)
4. 1/2 tsp pepper corns coarsely crushed(optional , can be reduced if u don't like spicy rasam)
5. 1spoon freshly grated,dry roasted n ground coconut ( optional , gives volume)
6. 5-6 garlic flakes crushed
7. 1 -2 springs curry leaves
8. salt to taste
9. 1/2 tsp jeera
10. oil for tempering
11. 1slit green chili (or chopped)
12. 1 small bunch Coriander leaves chopped

 Method:-

1. Make slits on tomatoes until half way down , and boil them in 1n half cup water with 1 small chopped onion (optional) for 10 mins.
2. Cool them Peal the skin off and roughly mash them.
3. Adjust the consiastancy and add all the powdered spices, coconut paste and green chilli.
4. Give it a good boil add salt to taste
5. Add coriander leaves and simmer.
6. In another pan heat 2-3 spoon oil , and add the crushed garlic, jeera and let it splutter add the curry leaves.
7. Now switch off both the gas and pour the garlic seasoning over the rasam and close immidiately.
8. Serve hot.  

Suggestion:- 

1. Those who want to avoid onion and garlic can do so by replacing mustard seeds and pinch of hing in place of garlic and avoiding onion all together.
2. Coconut can be completely avoided for those who prefer to do so.

 

 

 

 

 

Pepper Rasam:-

Ingredients:-

1. 2-3tsp urid dal
2. 2-3 tsp pepper corns
3. 2tsp ghee
4. salt to taste

 

Method:-

1. Heat ghee in a small pan.
2. Add urid dal and pepper corns . Fry until urid dal is golden brown and nice aroma comes and pepper corns crackle.
3. Grind in mixer to a course paste using little water.
4. Add salt and adjust water to get the rasam consistancy.
5. Give it a good boil.
6. Top it with loads of ghee and garnish with few coriander leaves while serving with rice or drinking it like hot soup.