The main attraction is tomatoes; this variant
happens to be very much to my own liking, and
does not use any prepared Rasam Powder.
4lbs Tomatoes (diced and peeled)
5 Tbs Usli Ghee
Fry in a few Tbs of Ghee over a medium heat adding in order:
1 stick, 2 inch, of cinnamon (cassia bark) crushed
2 Turkish Bay leaves
8 Dried red hot peppers
2 tsp Black peppercorns
6 Cardamom pods, crushed
1 Walnut size piece of ginger sliced thinly
2 Garlic cloves (large) sliced thinly (fry until brown)
Remove spices and reserve them and the Ghee:
Liquify in food processor or blender:
1 Large onion
3 Garlic cloves, sliced
Reheat Ghee and add liquifaction from blender. Leave a little
in the blender adding the fried spices - all but cinnamon, and
bay leaves. Put the blended fried spices in with the cooking
1 tsp salt
1 tsp ground coriander
1 tsp ground cumino
1/2 tsp ground turmeric
1/4 tsp ground mace
1/4 tsp ground nutmeg
Add the diced tomatoes and perhaps a cup of water or more
to the pot, and simmer for about 30 minutes. This should
be rather soupy, and a red-orange color.
Before serving add
Juice of 2 large lemons
1 TBS tamarind concentrate (Tamcon)
1/2 cup tamarind water and pulp
Invariably served over rice, though I have heard of people eating
it as a soup.
1. Do not use an iron pot for this; only stainless steel
It is acidic, and the probability of the iron making it
taste funny is too high to chance, even if the iron is
supposedly well seasoned; that seems to be a matter of
ill defined opinion.
2. This both reheats and freezes like a charm.
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Created: June 24, 2007