Tomato Rasam

Name: Tomato Rasam
Total time: 1800 s
Yield: 6 people
Cuisine: Indian
Ingredients: 1/2 kg local tomatoes; 1 tablespoon imli (tamarind pulp); 1 Tablespoon rasam powder; 2 red chillies; 1 teaspoon rai(mustard seeds); 2 pinches hing(asefetoda); 1 teaspoon jeera(cumin seeds); 1/2 teaspoon methi(fenugreek seeds); 1/2 cup curry leaves; 1/2 cup corinader leaves; to taste Salt; 1 tablespoon gud (jaggery)

Rajalakshmi AR @browny71

Tomato Rasam

Rajalakshmi AR @browny71

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Ingredients

30 minutes

6 people

1/2 kg local tomatoes
1 tablespoonimli (tamarind pulp)
1 Tablespoonrasam powder
2red chillies
1 teaspoonrai(mustard seeds)
2 pincheshing(asefetoda)
1 teaspoonjeera(cumin seeds)
1/2 teaspoonmethi(fenugreek seeds)
1/2 cupcurry leaves
1/2 cupcorinader leaves
to tasteSalt
1 tablespoongud (jaggery)

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Steps

30 minutes

1

In a blender, blend tomatoes and make a fine paste.
2

Heat a pan. Add ghee. Then add rai, jeera, hing, methi seeds and red chillies. Roast it. Then add tomato paste to it. Let it boil for two minutes. Add half a liter of water to it. Boil it. Then add tamarind pulp, rasam powder, turmeric, salt and gud. Boil it for ten minutes Add curry leaves and Daniya. Rasam is ready.
3

Serve it with rice. You can have it as soup also. Good for winters.
4

If you don't have rasam powder, no worries. Dry roast half a teaspoon of rai, jeera,. three red chillies, one table spoon of Daniya seeds(coriander seeds) five methi seeds and some curry leaves. If you want you can also add pepper corns to it. Fry if till it changes colour and gives out fine aroma. Blend it once it cools down.