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Chemmeen thakkali rasam
For Rasam
1) Tomatoes- 1/2 Kg.
2) Chemmeen/Prawn (cleaned)- 100 gms.
3) Black pepper corns- 2 teaspoons
4) Coriander seeds-1/2 teaspoon
5) Cumin Seed- 1/2 teaspoon
6) Oil- 2 teaspoons
7) Salt to taste
For seasoning:
a) Coconut oil- 2 teaspoons
b) Mustard seeds- 1/2 teaspoon
c) Cumin seeds- 1/2 teaspoon
d) Asafoetida- 1 pinch
e) Curry leaves- 8-10 leaves
f) Green chillies (cut into slits)- 4 nos.
g) Garlic (pounded slightly)- 8 flakes
1. Dry roast ingredients 3, 4 and 5 separately on low flame till the aroma comes out. Pound them coarsely and keep aside.
2. In a pan, boil tomatoes and salt with enough water. Then take out the skins. Put them in a blender and make a fine puree and keep aside.
3. In a pan heat 2 teaspoons of oil. Put the chemmeen/prawns into the pan and saute it. Pour 1 1/2 cups of water into the pan and let it boil.
4. Reduce the flame and put the pounded masala. Simmer for 10 minutes or till the prawns get cooked.
5. Add the tomato puree to this mixture and cook in sim for some more time. Add salt and remove from fire.
6. In another pan, heat oil, add the ingredients b, c and d. After the seeds begin to splutter, add pounded garlic and fry for some time. After the aroma comes out, add the curry leaves.
7. Add the earlier prepared tomato- prawn mixture to this. Boil for 2 minutes and remove from fire. Garnish with chopped coriander leaves.
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