Tomato rasam/ Tomato Thili Saaru

Hello all,

 I am back from our trip to vegas and Grand canyon. It was very nice trip, my little one enjoyed it very much. We had a chanced to go to west side of the grand canyon where there is the new ’sky-walk bride’. It was so exciting to walk on that and same time scary to look down.  Well, had a nice break and back to blogging again.

For our everyday lunch, I usually make rice dishes, most of the days it rice and sambar/saaru, with  veggies playa. Some day is one-pot rice dishes. But Rice and rasam is our favorite meal all the time. I make this atleast one a week. Would like to send this to Asha’s RCI- Kanataka.

In Kannada rasam is also know as Thili saaru. Thili meaning like water. This rasam is made with just tomatos no dal is added and freshly roasted cumin-black pepper powder give nice taste and aroma to it. This is how my mom makes and most home in Mysore region make it the same way just with tomatoes. 

Ingredients

• Tomatoes- 2 big ones
• Spices- rasam powder- 1 tbsp, cumin-black pepper powder 2 tsp, turmeric- 1/2 tsp.
• Others-  Jaggery 2 tbsp and tamarind juice (this is optional)

For seasoning:

• Oil- 1tsp
• Mustard seeds, red chilli ,few curry leaves and hing a small pinch.

Garnish

• Corriender/cilantro leaves
• 1Tbsp of coconut.( I was out of it so havent’t added)

Here is the recipe for Rasam

1. Pressure cook the tomatoes, remove the skin,mash and extract the juice of it by squeesing the tomatoes and discard the tough pulp. (Make sure tomatoes are cool enough to handle)
2. Dry roast 1 tsp of each cumin and black pepper for few minutes and crush it. (Freshely made tastes good).
3. Combine all the ingredints and bring it to high boil add jaggery and tamarind extract and salt to taste. Let it all cook together for 10-12 mins.
4. Then switch off and do the seasoning with oil, mustard seeds, hing, curry leaves and one red chilli.
5. Lastely garnish with cilantro leaves.

Enjoy with plain white rice of tastes good with puliyogare and with cumin and black pepper added to the rasam, pour hot rasam to a small steel-coffee cup and just take sip after sip after sip, this is the way I enjoy rasam.

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