OPOS pepper garlic rasam paste

Pepper Garlic rasam paste the OPOS way
Yesterday, a member had mentioned that she makes rasam using opos Tomato thokku daily. That was a cool tip. Thought of making a ready-to-go rasam paste hence.
This is what I did
‌1 cup chopped tomatoes (heaped)(4 medium sized tomatoes)
‌1 tbsp peppercorn
‌1 tbsp jeera
7 garlic pods
2 inch ginger
4 byadgi chilly (can replace with any other chilly. Vary according to your taste)
Button size tamarind ball
Grinded everything to a smooth paste (need not add water)
In a 2ltr PC, greased 2tbsp melted ghee (1tbsp is fine if it is in solid form)
Added the mixture. 3/4 TSP salt , 1/4 TSP sugar (optional. I add to balance the taste),1/4tsp hing powder
Got 11 whistles in 7 mins 30 sec. Switched off and released pressure. Rasam paste aka dip aka tomato garlic thokku ready.
Made rasam with 2tbsp of this paste : 1 cup water for one whistle. Just perfect!!
Notes:
* I added ghee since it's a rasam paste. You can replace it with any oil of choice
* Salt needs to be added while making rasam. This paste has only enough salt for the ingredients so that it can be used as thokku too
* This paste can be mixed with hot boiling water, salt and made rasam (like the store bought rasam paste)
* This rasam is a no - Dal rasam. If you prefer, you can add cooked toor Dal (1tbsp) along with water and salt.
* Go by nose. The time whistling interval increases , keep your nose ready and switch off the heat source accordingly.
* If kept in an airtight container and used with a dry spoon, this will stay good upto 15 days.





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