Tomato Rasam/ Tomato Chaaru

Name: Tomato Rasam/ Tomato Chaaru
Total time: 1200 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 3 numbers Tomatoes Medium Sized; 3 numbers Green Chillies Slit; 1/2 tsp Coriander powder; 1/2 tsp Cumin Roasted Powder; 1/2 tsp Black pepper crushed; 1/4 tsp Turmeric powder; 1/4 tsp Chilli Powder; 4 - 5 Cups Water; 3 tbsps Oil; 1/2 tsp Mustard Seeds; 1/2 tsp Cumin Seeds; pinch Hing (Asafoetida) a; sprig curry leaves of A; 6 - 7 pods Garlic Crushed small; 1 red chilli Dry broken in pieces

Pooja Iyer Srirangam @cook_7808086

London, United Kingdom

I sometimes add drumsticks to this rasam and it tastes delicious. Try it with a dollop of ghee and hot rice or serve it as soup. Hope you enjoy making and eating it. Good Luck!

Pooja Iyer Srirangam @cook_7808086

London, United Kingdom

I sometimes add drumsticks to this rasam and it tastes delicious. Try it with a dollop of ghee and hot rice or serve it as soup. Hope you enjoy making and eating it. Good Luck!

Saved

Ingredients

20 mins

4-serving

3 numbersTomatoes Medium Sized
3 numbersGreen Chillies Slit
1/2 tspCoriander powder
1/2 tspCumin Roasted Powder
1/2 tspBlack pepper crushed
1/4 tspTurmeric powder
1/4 tspChilli Powder
4 - 5 CupsWater
3 tbspsOil
1/2 tspMustard Seeds
1/2 tspCumin Seeds
pinchHing (Asafoetida) a
sprigcurry leaves of A
6 - 7 podsGarlic Crushed small
1red chilli Dry broken in pieces

Saved

Steps

20 mins

1

Take a deep vessel, add the tomatoes, cover it with water and let it boil until tomatoes are soft and of mashable consistency.
2

Once the tomatoes cool, mash them with with your hand, making a pulp out of it.
3

Now add 3 cups of water to this pulp and add Coriander Powder, Roasted Cumin Powder, Black pepper crushed, Turmeric and chilly powder.
4

Tear a few curry leaves and tear it in half and a small pinch of hing and add it to this mixture.
5

Cover with lid and bring it to boil for 5-6 mins.
6

In a small pan heat oil, add crushed garlic, mustard and cumin seeds, hing, curry leaves and red chillies. Take this tempring and pour it on to the rasam.