Friday, September 2, 2011

Tomato and kattu chaaru

Tomato and kattu chaaru is a simple rasam recipe, good for digestion and light on the tummy. This is a good recipe for those who do not relish curry leaves and coriander in their rasams but love tomatoes.

Preparation time: 10-15 mins

Serves: 2


Pigeon peas stock (Toordal stock/ Kandipappu kattu/Togribele kattu) 2 cups
Coriander seeds (Dhaniya/Dhaniyalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra/Jeerige) 1 tsp
Mustard seeds (Rai/Aavalu/Sasve) 1 tsp
Red Chilly 1
Fresh and grated coconut (kobbari/Hasi kobbri) 1 tsp
Jaggery (Gud/Bellam/Bella) 1 tsp
Ghee 1 tsp
Pinch of asafoetida (Hing/Inguva/Ingu)

Salt to taste


Kattu is the stock from boiling pigeon peas. So drain out all the water after cooking the pigeon peas. If pressure-cooking the pigeon peas, add a little more water ensuring enough stock is available. Drain the stock and set aside.

Dry roast the coriander seeds, red chilly, and cumin seeds. Leave to cool.

Grind to fine paste: the tomato, roasted coriander seeds and cumin seeds, fresh and grated coconut, jaggery and a pinch of salt.

Add the blended tomato paste to the pigeon pea stock. Adjust the salt and boil on medium to low heat for around 5-10 mins.

Heat ghee in a pan, add the mustard seeds and as they pop add a pinch of asafoetida. Season the rasam with this tempering.

Tomato and kattu chaaru is ready to serve with ghee topped hot rice. It is also a great soup option, a slightly sweet one.

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