Tomato Rasam recipe with Homemade Rasam Powder | Thakkali rasam | Rasam recipes | #simpleandyummyrecipes

Tomato rasam/Thakkali rasam is a delicious South Indian soup recipe made with ripe tomatoes, tamarind, pepper, cumin, and, other spices. Rasam is also known as saaru in Kannada and chaaru in Telugu. It is commonly eaten with plain rice. But it can also be served as a soup.

Rasam is a staple food in many South Indian homes. There are so many varieties of rasam in India. Today I'm sharing with you how to make tomato rasam. For this, we need to make rasam powder first with some basic spices that are easily available at home.

For this recipe, use ripe and juicy tomatoes. That gives you a very tasty rasam. Traditionally, rasam is known for its digestive properties and for preventing the formation of gas. If you are a non-veg lover, then try this rasam recipe with any fish fry. Rasam rice and fish fry ! What a combo, right? Hit the like button if you like this combo. 

Tomato Rasam / Thakkali Rasam with step-by-step pictures and video recipes

Preparation Time: 15 mins

Cooking Time: 10 mins 

Serves: 3

Ingredients:

• Tomatoes - 3
• Asafoetida - ¼ tsp
• Tamarind - small gooseberry sized
• few Curry leaves
• few Coriander leaves
• Salt as required
• Oil - 1 tbsp

To make Rasam powder

• Split Pigeon Peas - 1 tbsp ( Toor Dhal )
• Coriander seeds - ½ tsp
• Cumin seeds - ½ tsp
• Pepper - ½ tsp
• Fenugreek seeds - 1/8 tsp
• Dry Red chili - 1
• Garlic - 3 cloves
• Few Curry leaves

Method:

• First, soak tamarind in ½ cup of water and keep aside.

• Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

• Heat a heavy-bottomed pan and add all the spices one by one, as mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

• Next, heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

• Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

• Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

• Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

• Next, add 1 ½ tbsp of prepared rasam powder and mix well.

• Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

• Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

• Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Step-by-step pictures of how to make Tomato Rasam / Thakkali Rasam

First, soak tamarind in ½ cup of water and keep aside.

Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

Heat a heavy-bottomed pan and add all the spices one by one mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

Next heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

Next, add 1 ½ tbsp of prepared rasam powder and mix well.

Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Watch the video Recipe here

Andhra style Brinjal Fry | Vankaya Fry | Simple and quick brinjal fry recipe | brinjal fry recipe | Venkaya vepudu recipe | Simple and Yummy Recipes

Venkaya Fry is a side dish recipe from Andhra cuisine made with brinjal and has the nutty flavor from peanuts. This brinjal fry recipe is very delicious and made in minutes and it makes a great side dish for any south Indian meal like variety rice or with rice and sambar, rasam, or curd.

This venkaya fry with peanuts recipe is very popular in Andhra cuisine for its spicy and nutty flavor. This brinjal fry or eggplant fry recipe is called vankaya fry or vankaya vepudu in Telugu. This recipe is made in numerous ways and each family has their own recipe.

For more brinjal recipes 👇 click the recipe links below

• Spicy Brinjal fry
• Brinjal Tawa Roast
• Brinjal gravy for biryani
• Brinjal Biryani
• Brinjal and Potato fry
• Ennai Kathirikai Kuzhambhu
• Tandoori style Brinjal fry

how to make andhra brinjal fry recipe

how to make vankaya vepudu recipe

Ingredients

• 6 - Brinjals
• 1 tsp - Cumin seeds
• 1 tsp - Ginger Garlic paste
• 1 tsp - Red Chili powder
• ¼ - Turmeric powder
• 2 tbsp - crushed Peanuts
• Salt as required
• 1 tbsp - Oil
• few Curry leaves

Method

• Cut the brinjal into small pieces and put them in the salted water. This prevents the brinjals from discoloring. If you leave them in the water for too long they will soak up the salt.

• Heat oil in a pan or kadai or wok, when hot add cumin seeds and allow it to splutter.

• Next, add the ginger garlic paste and fry for a minute. Be careful after dropping ginger garlic paste in the oil as it splutters a lot.

• Add the chopped brinjals followed by salt, chili powder, and turmeric powder. Combine well and cook for 2 mins on high heat by sauteeing.

• Then cover and cook the brinjals on medium heat for 6 to 8 mins or till ¾th cooked. Sautee in between. After 5 mins, open the lid and give a good mix.

• Next, add the curry leaves and stir-fry the brinjals for another 2 to 4 mins on medium heat.

• Finally, add the crushed peanuts and cook for 2 mins on high heat and switch off the flame. Serve with any variety rice or rice with sambar, rasam, and curd.

how to make andhra style brinjal fry recipe with stepwise pictures

vankaya vepudu with stepwise pictures

Cut the brinjal into small pieces and put them in the salted water. This prevents the brinjals from discoloring. If you leave them in the water for too long they will soak up the salt.

Heat oil in a pan or kadai or wok, when hot add cumin seeds and allow it to splutter.

Next, add the ginger garlic paste and fry for a minute. Be careful after dropping ginger garlic paste in the oil as it splutters a lot.

Add the chopped brinjals followed by salt, chili powder, and turmeric powder. Combine well and cook for 2 mins on high heat by sauteeing.

Then cover and cook the brinjals on medium heat for 6 to 8 mins or till ¾th cooked. Sautee in between. After 5 mins, open the lid and give a good mix.

Next, add the curry leaves and stir-fry the brinjals for another 2 to 4 mins on medium heat.

Finally, add the crushed peanuts and cook for 2 mins on high heat and switch off the flame. Serve with any variety rice or rice with sambar, rasam, curd.

Watch the video recipe here 👇

Brinjal gravy for Biryani | Biryani Brinjal gravy | Brinjal curry for biryani | Simple and Yummy Recipes

Brinjal gravy or Brinjal curry for biriyani is a popular side dish which is served as a side for biriyani along with raita. It is one of the most popular served side dishes in Muslim marriages. First time I tasted this gravy in a Muslim marriage. I just loved the combination of biriyani rice along with this brinjal gravy. It can also be served with jeera rice and ghee rice or even white rice.

For more Brinjal recipes 👇

Spicy Brinjal fry

Brinjal and potato fry

Brinjal Biriyani

Brinjal Tawa Roast

Ennai Kathirikai Kuzhambhu

This recipe also goes very well with ghee rice and jeera rice. I often make this brinjal gravy recipe for ghee rice. The tanginess and sweetness of this dish pairs very well with spicy biriyani.

Serve this brinjal gravy recipe with the chicken biriyani along with the raita for a delicious Sunday lunch.

how to make brinjal gravy for biriyani

Ingredients:

• 250 gms of Brinjal
• 3 tbsp Oil
• Salt as required
• few coriander leaves

To make powder

• 2 tbsp Groundnut
• 1 tbsp Sesame seeds

To make curry

• 2 Onion, chopped
• 2 Tomato, chopped
• 1 Green chilli
• 1 tbsp Tamarind pulp
• ½ tsp Jaggery ( optional )
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• ¼ tsp Peppercorns
• 1 tbsp Ginger Garlic paste
• 1 tsp Kashmiri chilli powder
• ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder

Method:

• Dry roast groundnut and sesame seeds for 2 mins. Allow it to cool and grind to a powder. Keep it aside.

• Cut the brinjals from the base to the stalk like a crisscross cut as shown in the picture.

• Heat 3 tbsp oil in a kadai or wok, when hot add the brinjals and little salt to it. Cook the brinjals till it is half cooked. When done remove the brinjals from the kadai and keep it aside.

• Heat the remaining oil in the kadai, and add mustard seeds, cumin seeds and peppercorns. Allow them to splutter.

• Add the chopped onions and green chilli and saute till it turns pink in colour.

• Next, add the ginger garlic paste and saute it till the onion becomes golden brown in colour.

• Then add the tomatoes and little salt and give a mix. Cook till the tomatoes become soft and mushy on medium heat.

• Next, add all the spice powders and give a mix. Add ¼ cup of water and mix well. Cover and cook the mixture till the oil separates on low heat.

• After then open the lid and give a mix. Then add tamarind extract and ¼ cup of water. Mix well.

• Then add the brinjals and the required salt. Gently mix. Cover and cook for 2 mins on low heat.

• After then open the lid, add the powdered mixture ( ground nut and sesame seeds ), jaggery and ¼ cup of water and mix well. Cover and cook again for 2 mins on medium heat.

• After 2 mins open the lid and add a few coriander leaves and give a gentle mix. Serve with biriyani, jeera rice, ghee rice, white rice etc.,

Watch the video here👇

Baby Potato fry recipe | baby potato fry with stepwise pics + video recipe | babypotato fry | #simpleandyummyrecipes | Simple and Yummy Recipes

Baby Potato fry is an easy and simple recipe made with small potatoes with a few spices which are readily available in the kitchen. This can be prepared within 20 minutes using basic ingredients from the pantry. One can use regular potatoes or baby potatoes. It is usually served with a variety rice or rice with sambar, rasam, and curd.

Notes

• Do not overcook the potatoes.
• This recipe can be made with regular potatoes too.
• Adjust the spices according to your taste.

For more potato recipes click here 

• Rajasthani style Aloo Matar Sabzi
• Brinjal and Potato fry
• Potato Bonda
• Jeera Aloo
• Ridge gourd and Potato Curry
• Potato Gravy for Ghee Rice

how to make baby potato fry recipe

Ingredients

• 500 gms - Baby Potato
• 10 no. - Shallots
• 1 tsp - Mustard seeds
• 2 - Dry Red Chilli
• 1 tsp - Kashmiri Chilli powder
• 1 tsp - Coriander powder
• 1/2 to 1 tsp - Pepper powder
• 1/2 cup of Water
• Salt as required
• 2 tbsp - Oil

Method:

• Parboil the potatoes and peel the skin. Do not overcook the potatoes. Poke the baby potatoes with the fork here and there and keep them aside.

• Heat oil in a large wide frying pan, when hot add the mustard seeds to it and allow it to splutter.

• Then add the dry chillies to it. Next, add the shallots and curry leaves. Saute till onion turn translucent.

• Then add all the spice powders along with salt and mix well. Add 1/2 cup of water and mix well.

• Next, add the baby potatoes and give a mix so that the potatoes coats with the mixture.

• Stir-fry the potatoes for 4-5 mins on medium heat. Fry till the potatoes become brown and roasted on med heat. Serve with curd rice.

Baby Potato fry - Video Recipe

baby potato recipe with stepwise pictures

Parboil the potatoes and peel the skin. Do not overcook the potatoes. Poke the baby potatoes with the fork here and there and keep them aside.

Heat oil in a large wide frying pan, when hot add the mustard seeds to it and allow it to splutter. Then add the dry chillies to it.

 Next, add the shallots and curry leaves. Saute till onion turn translucent.

Then add all the spice powders along with salt and mix well. Add 1/2 cup of water and mix well.

Next, add the baby potatoes and give a mix so that the potatoes coats with the mixture. Stir-fry the potatoes for 4-5 mins on medium heat. Fry till the potatoes become brown and roasted on med heat. 

Bitter gourd fry | Side dish for Rice | Step by Step pic + Video Recipe | Bitter gourd fry recipe | Pavakkai varuval | Simple and Yummy Recipes

Bitter gourd fry recipe - a quick and tasty side dish recipe for rice. This can be made quickly and can be served with rice and sambar, rasam, and curd.

Ingredients

• Bittergourd - 200 gms
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Bengal gram - 1 tsp
• Garlic, chopped - 1 tbsp
• Onion - 1, chopped
• Tomato - 1 chopped
• Chili powder - ½ tsp
• Turmeric powder - ½ tsp
• Sambar powder - 1 tsp
• Salt as required
• few Curry leaves

Method:

• Cut bitter gourd into thin rounds. If seeds are tender keep them otherwise discard them

• Heat 2 tbsp oil in a heavy-bottomed kadai/wok. When hot add mustard seeds and allow them to splutter, then add channa dal and fry. Next, add chopped garlic and fry for few seconds.

• Next, add the chopped onion and curry leaves. Saute till the onion turns pink in color on medium heat.

• Then add the chopped tomatoes, chili powder turmeric powder, sambar powder, and a little salt and saute till tomatoes become soft on medium heat.

• Next, add the bitter gourd pieces, ¾ cup of water, salt and mix well. Cover and cook the bitter gourd for 10 mins or till it is 80% done.

• After 10 mins open the lid and give a mix. Cook for another 5 mins on low heat. Serve it with rice and sambar, rasam, rice.

Step By Step of how to make bitter gourd fry

Cut bitter gourd into thin rounds. If seeds are tender keep them otherwise discard them.

Heat 2 tbsp oil in a heavy-bottomed kadai/wok. When hot add mustard seeds and allow them to splutter, then add channa dal and fry. Next, add chopped garlic and fry for few seconds.

Next, add the chopped onion and curry leaves. Saute till the onion turns pink in color on medium heat.

Then add the chopped tomatoes, chili powder turmeric powder, sambar powder, and a little salt and saute till tomatoes become soft on medium heat.

Next, add the bitter gourd pieces, ¾ cup of water, salt and mix well. Cover and cook the bitter gourd for 10 mins or till it is 80% done.

After 10 mins open the lid and give a mix. Cook for another 5 mins on low heat. Serve it with rice and sambar, rasam, rice.

Video recipe

Rava Kichadi Recipe | Semolina - Sooji Kichadi | South Indian Breakfast Recipe | Step By Step Pic + Video Recipe | Mixed Vegetable Upma | Simple and Yummy Recipes

Rava Kichadi - A popular and very common breakfast recipe in Southern India. Rava Khichadi recipe is nothing but a mixed vegetable upma. Rava kichadi a simple and healthy breakfast recipe made with roasted rava and mixed vegetables.

This Rava khichadi is best when served with coconut chutney. Also, it can be served with sugar or jaggery. Having hot rava khichadi with coconut chutney and a hot cup of filter coffee is the best combination and it tastes yumm.

Ingredients:

• 1 cup Rava / Semolina
• 1 Onion, chopped,
• 2 Tomatoes, medium-sized, chopped
• 3 Green chilies
• 1 tbsp Bengal gram
• 1 tsp Mustard seeds
• 1 tbsp Cashew nuts
• ½ tbsp finely chopped Ginger
• Few Curry leaves
• 2 ½ cup Water
• ¼ cup chopped Carrot
• ¼ cup chopped Beans
• Salt as required
• ¼ tsp Turmeric powder
• few Coriander leaves
• 1 tbsp Ghee
• 3 tbsp Oil
  

Method:

• Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter.

• Next, add cashew nuts and finely chopped ginger and fry.Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

• Next, add the tomatoes and cook till it becomes soft.

• Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

• Next, add the Rava and roast for 5 mins on low heat.

• Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

• Cover and cook for 3 mins on low heat.

• After 3 mins open the lid and add coriander leaves, ghee, and mix well.

• Cover and keep aside for 10 mins and then serve.

💢  Step By Step pics of how to rava kichadi recipe 💢 

Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter. Next, add cashew nuts and finely chopped ginger and fry.

Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

Next, add the tomatoes and cook till it becomes soft.

Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

Next, add the Rava and roast for 5 mins on low heat.

Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

Cover and cook for 3 mins on low heat. After 3 mins open the lid and add coriander leaves, ghee, and mix well. Again cover and keep aside for 10 mins and then serve.

Video Recipe