Goddu Sathumadhu(Rasam)

 

I always say “Goddu Sathumadhu is Good-u Sathumadhu” , a simple tomato rasam that has very small variation to the regular Thakali Sathumadhu / Tomato rasam. I fondly refer to this as Kollu-paati Sathumadhu , because my great grand mother used to prepare this very frequently (She was 90 yrs old!).

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Now I don’t know the etymology of this sathumadhu’s name , but I do know the ingredients and method of preparing this delectable dish .

SYNOPSIS

Take about 4 tbsps of toor dal and pressure cook it you can even microwave it or if you have cooked toor dal use about 2 tbsps of that. Chop 3 tomatoes , I’ve used hybrid tomatoes , here in Tamilnadu it is referred to as ‘Naatu thakalli’ , this is more Tangy than the regular tomato. This type of tomato enhances the taste of the rasam and you do not require tamarind if you are using ‘Naatu thakalli’. It looks short , stout and very chubby like a baby’s chubby cheeks. 😀

 

Along with the tomatoes chop two green chillies , de-stem a twig of curry leaves and set these aside.

Now take a kadaai/wok , on medium heat , add a tbsp of ghee , once this gets heated add a tbsp of channa dal , white urad dal , black peppercorns , 4 dry red chillies , sea salt and 2 tbsps of coconut scrapings. Saute all of this until aromatic and ground it to a powder.

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Take an empty vessel , add the tomatoes , green chillies and curry leaves. Add 200 ml of water , on medium heat allow this to boil and cook. Once this concoction boils vigorously add the freshly prepared powder and stir. Now add the cooked toor dal along with its stock. If using leftover toor dal then mix it with about 100 ml of water and then add it to the rasam.

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Now allow this to boil for about 3 minutes , meanwhile get the tempering ready and add it to the rasam. Garnish with chopped coriander leaves and take it off the heat. Serve this with plain white rice or you can even drink this like a soup.

Ingredients

Vegetables

3 hybrid tomatoes or Naatu thakkali
curry leaves ,5-6
3 green chillies
chopped coriander leaves
For the stock
2 tbsps cooked toor dal
100 – 150 ml stock of toor dal
For Roasting and Grinding
1 tbsp ghee
1 tbsp of channa dal
1 tbsp of white urad dal
1 tbsp of black peppercorn
coconut scrapings , 3 tbsp
Salt , as required by your taste
For Tempering
1/2 tsp of ghee
1 tsp of mustard seeds

Steps

  1. Get all the ingredients ready , chop the tomatoes , green chillies and curry leaves.
  2. Take a tadka pan / small wok or pan , on medium heat , add all the ingredients mentioned under “For roasting and grinding” , add it in the above mentioned order only , saute it until aromatic and grind it to a fine powder.
  3. Take a vessel , add all the chopped vegetables , add about 200-250 ml of water. Keep this on medium heat and let it cook until the tomatoes turn soft.
  4. Once this concoction starts boiling vigorously add the freshly prepared powder and stir.
  5. Now add the cooked toor dal along with its stock and stir. Let this boil in medium heat for about 3 minutes.
  6. Meanwhile get the tempering ready , in tadka pan , on low heat add 1/2 tsp of ghee and 1 tsp of mustard seeds , let this crackle.
  7. Add the tempering to the boiling sathumadhu / rasam and switch off the heat.
  8. Garnish with chopped coriander leaves.

 

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