Vaamu Charu/Rasam with Ajwain

Vaamu charu is one of the type of rasam we prepare.Usually we use these seeds in deep frying foods.In my childhood,my mom used to give me and my bro to be chewed with bit of salt ,as they are considered to be of medicinal value. They are of bitter and hot taste.Some times she used to make rasam which is  so flavorful ,especially when we have soar throat,cold etc..

Ingredients
Vamu - 2tsp
cumin seeds - 1tsp
garlic pods - 2
Tamarind - small lemon size.
salt
turmeric pwd -1/2tsp
green chili - 1
Tadka/Talimpu/Popu
Cumin seeds - 1/2tsp
Mustard seeds - 1/4tsp
Curry leaves - few
Dry red chili - 1 big
Garlic pod - 1
Oil - 2tsp


Procedure
1. Dry roast the cumin seeds and ajwain and make a powder or simply crush them.

2. Take a cooking vessel add water,tamarind pulp(3:1ratio),turmeric,salt,crushed garlic pod(1),crushed/ powder of cumin & ajwain,chopped green chili and let it simmer it  for 12-13min in low medium flame or till the boiling point.

3. After the 10min of boiling meanwhile take a small pan add oil after heating add mustard seeds after they crackle add cumin seeds,dry red chili and curry leaves saute for  2sec and add this tadka/poppu/thalimpu to the boiling water.


4. Finally add coriander leaves and switch off the flame.Put lid immediately so that the coriander and thalimpu flavour doesn't go. 

Your hot vamu charu/ajwain rasam is ready to serve this plain rice with any vegetable fry make a good meal.

Tomato Rasam "...............................kammati charu"

Hi!Tomato Rasam is a very regular diet in the South Indian household.This is one of my favorite rasam.The tomatoes in this rasam can be kept as pieces or ground into a puree or both. Serve it with hot rice, topped with ghee and a South Indian vegetable of your choice, like bhendi fry, carrot curry etc. Simply delicious.

Ingredients
Tomatoes - 3
Green chillies - 2
Salt
Turmeric
Garlic pods - 2
Cumin seeds(crushed)
Pepper corns(crushed)
Corriander leaves
Rasam powder(optional)

For Tempering(thalimpu)
oil
Jeera
Red chillies
Mustard seeds
Hing
Curry leaves

Procedure
1. Boil the tomatoes till the skin separates from the inner part.

2. let it cool,take out the skin and mash or grind the pulp.

3. To the pulp add tomato pieces,water,salt,turmeric,greenchillies,garlic(crushed),jeera,peppercorns(crushed),and let it boil for 10 mins.
4. For tempering, heat oil, add mustard seeds, jeera ,curry leaves,red chillies once they crackle add garlic,Hing. Fry little and add it to the tomato rasam.
5. Finally add corriander leaves.

Your Tomato rasam is ready to serve with rice....hmm..yummy......:)


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