On school days, we make rasam twice a day (Lunch & Dinner). One will always be Tomato Rasam.
Ingredient
Tomato
Toor Dal
Tamarind
Oil (Rice Bran)
Mustard Seeds
Fenugreek Seeds
Urad Dal
Red Chillies
Curry leaves
Asofoetida
Turmeric Powder
Chilli Powder
Coriander Powder
Rasam Powder
Garlic
Jeera
Pepper
Coriander leaves
Qty (Large)
10 kgs
4 kgs
250 gms
300 gms
200 gms
50 gms
50 gms
50 gms
1 bundle
20 gms
50 gms
200 gms
100 gms
400 gms
100 gms
100 gms
100 gms
1 bundle
Qty (Four)
5 nos
50 gms
20 gms
15 gms
3 gm
2 gm
5 gm
3 no
1 stem
3 gm
3 gm
15 gm
10 gm
20 gm
5 to 6 pc
15 gm
15 gm
3 stakes
Boil tomatoes, allow to cool, smash and keep aside. Boil Toor Dal, smash to paste and keep aside. Add little warm water to tamarind; keep aside for a while and take out the pulp. Dry roast Pepper and Jeera and pound them with Garlic.
Keep cooking vessel on the stove and add oil. Add mustard, fenugreek, Urad Dal, Red Chillies and Curry leaves to the hot oil. When spluttering starts, add pounded mixture followed by turmeric powder, Asafoetida powder, Coriander powder, Red chilli powder and salt. Add smashed tomato liquid, tamarind pulp with water and boil for 10 minutes. Mix rasam powder in warm water and pour over to the boiling rasam. Boil for two more minutes, add chopped coriander leaves, and switch off the stove and cover with lid.
For Drum Stick Rasam, wash, cut long, slice and steam the drumsticks. When it is cool take out the pulp add along with smashed tomato liquid of tomato rasam.
Hareendran A K
Dining Hall Manager