Tomato Rasam
I had a good yield of tomatoes from my garden over this summer. To take full advantage of the
freshly grown organic tomatoes from my garden, I used it in salad, tomato chutney, sambar and other curries. One recipe that stood out from others was, the tomato rasam. I made it at least twice in a week. The rasam tasted awesome, probably because the tomatoes were garden fresh. There was great appreciation from the family. Above all, the rasam is quick and easy to make. You can drink it as a soup or eat it with rice. So here goes the recipe.....
Tomato Rasam
I had a good yield of tomatoes from my garden over this summer. To take full advantage of the
freshly grown organic tomatoes from my garden, I used it in salad, tomato chutney, sambar and other curries. One recipe that stood out from others was, the tomato rasam. I made it at least twice in a week. The rasam tasted awesome, probably because the tomatoes were garden fresh. There was great appreciation from the family. Above all, the rasam is quick and easy to make. You can drink it as a soup or eat it with rice. So here goes the recipe.....
Cooking Instructions
- 1
Boil the tomatoes(with 2 cups of water) in a vessel covered with lid, for 5 minutes.
- 2
Dry grind the pepper and cumin seeds. This will be the rasam powder(masala). 1/2 of this powder is good enough for the rasam. If you want the rasam to be extra spicy add all the rasam masala powder.
- 3
Filter the water from the boiled tomatoes and keep the water aside.
- 4
Mash the tomatoes with a vegetables masher. If there is any tomato skin not mashed, separate it out and grind it along with ginger and garlic coarsely.
- 5
In a vessel (good enough to hold 6 cups of water) add the mashed tomato and the water saved from the boil tomatoes and bring it to a boil on medium heat.
- 6
Reduce the temperature to low and add turmeric powder, rasam powder and the coarsely ground ginger garlic and give it a mix.
- 7
Add 2 more cups of water, meanwhile do seasoning with 1 tsp of oil, mustard seeds, split urad dal, curry leaves, dry red chilli and hinge.
- 8
Add this seasoning to the rasam that's about to boil.
- 9
Garnish with chopped coriander leaves and remove from stove.
- 10
Aromatic, tongue tickling tomato rasam is ready to be tasted.
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