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Karnataki Receipe- Tomato Rasam

Taste the food of Karnataka, a state that is blessed with a rich culinary heritage. The cuisine of Karnataka is characterised by distinct textures, flavors and tastes.

Tomato Rasam:
Ingredients of Tomato Rasam
  • 3-4 tbsp of Red Gram Dal

  • 3 large and finely chopped tomatoes

  • 1/2 tsp Garlic Paste

  • 1 inch finely chopped Ginger

  • 1 tsp grated Garlic

  • 1-2 finely chopped green chilies

  • Finely chopped Coriander Leaves

  • 1/2 tsp Turmeric Powder

  • 1tsp Mustard Seeds

  • 1 tsp Cumin Seeds

  • 1-2 Whole dried Red Chilly (halved)

  • A pinch of Asafoetida

  • Few Curry Leaves

  • Tomato RasamChilly or pepper powder to taste

  • 2 tbsp oil

  • 2 ½ cups of Water

  • Salt to Taste


    • Method of Tomato Rasam
    1. Pick, wash and pressure cook the dal and keep aside.
    2. Heat 2 tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chilly and asafoetida
    3. When mustard seeds start to splutter, add garlic, ginger, tomatoes and green chilies followed by salt, chilly and turmeric powder and a cup of water.
    4. Simmer for 5-6 minutes and add the cooked dal and 1 ½ cup of water and bring to boil.
    5. Garnish with coriander leaves.
    6. Serve hot.

    Akki Roti:
    Ingredients
  • 2 cups Rice Flour (Akki Hittu)

  • 1 chopped Onion

  • 3-4 Chopped Green Chillies

  • 1/2 cup grated fresh Coconut

  • 2 tbsp chopped coriander leaves (kothumbari soppu)

  • 1 tsp Cumin seeds (jeera)

  • A pinch of Asafoetida (hing)

  • ½ tsp Turmeric Powder

  • 1tsp chilly powder (optional)

  • Oil for roasting

  • Salt to taste


    • Akki RotiMethod
    1. Mix all ingredients with little oil in warm water.
    2. Knead well to make soft dough.
    3. Spread some oil on the hand and take a lemon-sized ball of dough and pat it on the thick roti.
    4. Heat a pan and lace the prepared roti on it.
    5. Make 3-4 holes in the roti and pour few drops of oil in each hole.
    6. Cook well on both sides till golden brown.
    7. Repeat the same with the remaining dough.
    8. Ragi Roti can be made with the same procedure by replacing rice flour with ragi flour.
    9. Grated vegetables like carrots and cabbage can also be added while making the dough.

    Uppittu:
    Ingredients
  • 1cup Semolina (Rava)

  • ¼ Sliced Potato

  • ½ Sliced Onion

  • ½ tsp Grated ginger

  • 3tbs Grated fresh coconut

  • Chopped coriander leaves

  • 1 tsp Sugar

  • 2 tsp Ghee

  • Salt to taste


    • UppittuFor Seasoning
  • 2 tbs peanuts

  • 1tsp mustard seeds

  • 1 tsp Black Gram (urad dal)

  • 2 Red dry chilly

  • ¼ tsp turmeric powder

  • A pinch of Asafoetida

  • Few Curry leaves

  • 2tbs Oil


    • Method
    1. Heat the pan and slightly roast rava in a low flame. Keep aside and allow it to cool.
    2. Heat 3 tbs of oil and add the seasoning ingredients except turmeric powder and asafoetida.
    3. When the mustard splutter, add asafoetida and saute well.
    4. Add the onions and fry till they become soft.
    5. Add potato and fry for a few minutes.
    6. Add 1½ cups of water, salt to taste and bring to boil.
    7. Cover and cook the potatoes.
    8. When it is done, mix grated ginger and sugar and turn heat to low flame.
    9. Add roasted rava little by little. Keep stirring while adding to avoid any lumps.
    10. Close the lid and cook for a few minutes.
    11. Garnish with coriander leaves and grated coconut.
    12. Sprinkle ghee over it and serve hot.

    Kesari Bhath:
    Kesari BhathIngredients
  • 1 cup Semolina (rava)

  • 1 cup Sugar

  • 5 Almonds (slivered)

  • 5 Pistas (slivered)

  • 10-12 Raisins

  • 1/4 tsp Cardamom powder

  • 2 pinches Saffron, soaked in 1 tbsp warm milk

  • Few drops yellow color (optional)

  • 3 tbsp Ghee

  • 2 ½ cups of Water


    • Method
    1. Heat ghee in a large heavy pan and add rava.
    2. Stir and roast on low for 7-8 minutes or till aroma exudes.
    3. On the other hand, put water in a separate pan, add sugar to it and bring to a boil.
    4. Add boiling water to the rava, little at a time, stirring continuously.
    5. Take care to protect hands from the spluttering.
    6. When well mixed, check rava grain between fingers and taste for sweetness.
    7. Adjust sweetness, and add more boiling water if the grain is hard.
    8. Add the remaining ingredients, cover and simmer till ghee separates.
    9. Save a small amount of almonds and pistas for garnishing.
    10. Add color if desired and mix well.
    11. Grease a katori or steel cup and press hot bhath inside it, and put onto a plate.
    12. Garnish with a few slivers of almonds and pistas.
    13. Serve Hot.

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