[vc_row][vc_column][vc_single_image image=\”1158\” img_size=\”full\” style=\”vc_box_shadow_border\” title=\”Vata pacifying Food\”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
South Indian Tomato Rasam
People who have predominantly Vata dosha can have hot tomato-tamarind-rasam.[/vc_column_text][/vc_column][vc_column width=\”1/3\”][vc_column_text]
People who have predominantly Pitta dosha must avoid hot tomato-tamarind-rasam.[/vc_column_text][/vc_column][vc_column width=\”1/3\”][vc_column_text]
People who have predominantly Kapha dosha must watch out and eat only when hungry.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Southern Indian Kitchen is filled with medicinal recipes. Today we bring you one of the most common, simple to make and yet, a potent dish from the South Indian Kitchen. The Tomato Rasam Recipe.
Rasam is a dish which can be prepared with or without tomato added to it. This dish primarily a Vata Pacifying Food.
Peparation time for Tomato Rasam: 20 minutes
Preparation quantity: for 4 people
- Fill half of a 120ml cup with Toor Dal. Wash the dal in a container.
- Fill cooker with 1 inch depth of water and place a stand over which you will place the dal container.
- After washing dal, add two times water and heat it on a stove for upto 5 minutes. Pre-heating water before placing inside cooker softens dal well.
- Place toor dal container in cooker and cover container with lid. Then secure cooker lid. Switch off cooker after the fourth whistle.
- You can cut 1 or 2 tomatoes into halves and place in the dal container. This is optional.
There are other things you need to do while dal is getting cooked.
- In a small vessel, take 2 tamarind fruits with the hard outer layer and seeds extracted. In a container, add 100ml water. Soak tamarind in the water. Squeeze the tamarind to extract its juice. You may want to spend a good 5 minutes squeezing all of its juice. Then boil the water for about 5 minutes.
- Take a kadhai (a vessel which is deep and half a sphere) and heat it so all moisture dries up. Add 50ml ghee.
- When ghee (clarified butter) is hot, add upto 5 grams of mustard seeds.
- Then add jeera (cumin seeds), half teaspoon turmeric powder, 2-3 grams of brown Hing (asafoetida), 2-3 grams bengal gram, and a few curry leaves.
- Add the 400ml water into the kadhai. Along with it, add the 100ml tamarind water. Discard tamarind pulp.
- Heat the water to boil. When water begins to boil, add salt to taste and add 10 to 15 grams rasam powder. The water will come to a boil and may spill out. So, you may want to turn gas to simmer.
- Then, add the cooked dal and tomato (if added) and allow rasam to boil for another minute and switch off.
Your Tomato Rasam is ready. Serve hot as an appetiser sip before meal or with rice.[/vc_column_text][/vc_column][/vc_row]