Tomato 1 Black Pepper 1/2 tsp Cumin seeds | jeera 1/4 tsp Garlic 1 clove (optional) Salt to taste Asafoetida a pinch Coriander leaves few Curry leaves few Method:
In a microwave safe bowl take 1 cup of water and add the tomato into it. Cut the tomatoes into 4 . Microwave high for 5-7 minutes. The tomatoes will be soft and shrink. If you don’t want the skin peel it off and mash the tomatoes nicely with hands, when it is bit warm to handle. If you want the tomatoes to be finely chopped you can do so before microwaving the tomatoes.
Using a mortar and pestle make the pepper and cumin into a coarse powder. Add salt, pepper jeera powder, asafoetida, crushed garlic(optional) chopped coriander leaves and curry leaves. Mix this well by mashing the tomatoes with your clean hands. Add little water if needed (not more than 1/2 cup).
Keep this inside the microwave and cook for 7-8 minutes till it froths up. Do not allow this to boil. The timing differ from microwave to microwave. Mine got over in 7 minutes.
Garnish with coriander leaves. If you want to get the rasam tempered with mustard seeds, add little oil in a microwave safe bowl and add little mustard seeds. Microwave for 2 minutes. When they crackle just add it to the rasam. Enjoy with hot rice and with simple curry | poriyal. I will be posting some basic poriyal recipes which can be made in microwave, in the following weeks.
can u tell me how much water should be put in to make rice in microwave as i tried so many times and failed. my oven is of Onida
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