Tomato & Basil - The Perfect Marriage !

Tomato - Basil Rasam (My entry to Jihva for Tomatoes)

They say marriages are made in Heaven , but I believe that this marriage was made in Italy - well , at least to my knowledge , and ofcourse thanks to the hoopla created on Food Network / media about Italian cusine .

We do admire Italian cusine (minus the hype) and it occured to my hubby the other day that Tomato and Basil IS a magical combination - just the two of them . Have you tasted the Pizza Margherita , or just Tomato Basil Sandwich or any Pasta with Tomato Basil ? Do you notice what we did -Iam sure you would agree with me , Tomato and Basil are made for each other ! :)

Well ...so why not add a twist to the ...one and only , the unbeatable and queen of comfort food - our good old Rasam and make it Tomato Basil Rasam ? Considering the diversity and variety of Indian cooking , somewhere , in some corner of my home country , Iam sure this Tomato - Basil (Basil aka Holy Tulasi) Rasam exists .

There are some foods that just emanates - comfort and pleases the palate. It is like having a shoulder to cry on . Rasam is one such dish that we always count on - when we need a break from the life's rat race , a break from a stressful day or just a simple meal to give a break to our poor digestive system which most of us forget (also needs rest) . Rasam also is a quick home remedy for common colds , fever and the likes. Well , Iam not going to conclude raving about the ingredients , before peeking at what they have to offer - Did you know this ?

So Folks , here I come with my super simple Rasam with a Twist , my entry to Jihva for Tomatoes.

Recipe: Tomato-Basil Rasam

Starring...

2 ripe and juicy Roma Tomatoes
Fresh Basil leaves - 5 leaves ( depending on how strong you like the flavour )
Fresh squeezed Tamarind juice (from lemon sized tamarind)
1/2 cup Toor Dal
Salt to your Taste
Turmeric Powder
1.5 tsp of powdered Jaggery (my secret ingredient)
1 tbsp Rasam Powder ( Home made is what I use ,but you also get this in Indian Groceries )

For Seasoning:
2 Red Chillies
1 tsp Cumin seeds
1tsp Mustard seeds
1/4tsp of Hing (Asafoetida)
1-2 sprigs of curry leaves
1 tsp of minced garlic (optional)
1tsp of Ghee or Canola oil
Finely Chopped Coriander leaves (added at last)

Now the magic begins...

Pressure cook Tool Dal . Mash it and keep separate.
Heat a tsp of oil / ghee - add the mustard seeds , cumin seeds , chopped curry leaves , Hing , minced garlic (optional). Once the seeds splutter , add the chopped tomatoes and fry for a minute . Add the squeezed tamarind juice , salt , turmeric powder, Jaggery and Rasam powder. Allow the mixture to boil for 10 minutes , until all flavours get absorbed and the raw smell of spices vanish... ( Add water if the tamarind juice is thick ). Once all the spices and flavour is well incorporated , add the mashed toor dal. Add the basil leaves and boil for a minute . Switch off the stove once bubbles foam up . Add chopped coriander leaves and close the lid. Aromatic and flavourful rasam is ready to be slurrrrrped or also can be had with plain rice and pappad!

Note to Readers:
You can also add the seasoning at the end which means you can start with adding tamarind juice / tomatoes and spices and follow the same procedure as above. Add the seasoning (tadka) after you switch off the gas .
This is my first food blog entry . I wanted to take more pictures of the beautiful ingredients and also few steps in the cooking process , but I never got done and I apologise. On this note , my hats off to those passionate food bloggers who take the time and effort to showcase their recipes.