I remember the times when I was new to cooking and I had to invite friends and family over for dinner..... I used to be so scared, and I would start planning almost a week earlier!!! :D
I've come quite a long way since then and inviting people over for dinner no more tenses me up ..... Infact, I've started taking it for granted nowadays thinking I'll definitely manage :). I did the same thing couple of weeks back when we had invited few of Naveen's colleague's families over for dinner.... I was under-planned and I did not even scan my pantry before hand to see if I had all the ingredients. Needless to say, the menu kept changing every minute!!!! Until noon, my plan was to make Pulav and Pooris. But later in the evening, I changed my mind and decided to make rice-rasam instead of Pulav. I started seaching my pantry for some toor dal and I realized I had none....... It was then, that I got a little worried and I didnt know what to do. I then got reminded of this rasam recipe which I had tasted back in India which takes only tomatoes and no dal !!!! I made it and it turned out quite good... Among all the dishes that I had made that day, our friends seemed to have liked this one the most..... Infact, they specifically asked me to put it up on "Mane Adige" !!! This ones for you, Veena.... Hope everyone likes it as much as you did ! :)
3-4 Tomatoes, medium sized
1.5 - 2 tsp Rasam powder
1/2 tsp Mustard seeds
1 tsp Jeera
3-4 curry leaves
1 tsp Jaggery
A pinch of hing
Salt as per taste
- Blend the tomatoes to a smooth puree in a blender. Do not add any water while blending.
- Boil the tomato puree on stove for about 4-5 mins. Add the rasam powder and boil further for another 4-5 mins. Add water if you feel the puree is very thick.
- Add salt, jaggery and mix well. You can even add a couple of spoons of grated coconut and chopped cilantro. Since the tomato already has a sour taste, you need not add any tamarind.
- Temper with mustard seeds, jeera, hing and curry leaves; Serve hot with rice and enjoi!