Tomato Rasam

Recipe for Tomato Rasam

Tomato Rasam. Image copyright of Idlidosa’s Blog

Quite a few number of cooks prepare tomato rasam with toor dal….but I don’t. This recipe for tomato rasam has been passed onto me by my mom. It’s easy to prepare and very yummy…also a very good remedy if you have flu or throat infection. 

Preparation Time: 30 mins

Cuisine – South Indian 

Ingridients:

  1. Water – 6 cups
  2. Tamarind – Lemon sized ball
  3. Rasam Powder – 1  1/2 tsp
  4. Tomatoes – 3
  5. Turmeric Powder – A pinch
  6. Salt to taste
  7. Coriander for garnishing

Ingridients for Seasoning/talimpu/popu/tadka/thiragamatha:

  1. Oil – 1 tbsp 
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – 1 tsp
  4. Curry Leaves – 6
  5. Dry Red Chillies – 3
  6. Garlic pod – 1 (Peeled & Smashed)
  7. Asefotida – A Pinch

Preparation:

Chop tomatoes into small pieces (but not really small) and them to 6 cups of water. Also add tamarind and a pinch of turmeric and bring the mixture to boil

Once the tomatoes become soft and the upper layer starts to peel, add rasam powder and let it boil

In the mean time, prepare the tadka. Add mustard seeds to 1 tbsp of oil and let them splutter. Later add mustard seeds, dry red chillies and curry leave and let them fry on medium flame.

Later add garlic which has been peeled and smashed. 

Finish off by adding a pinch of asefotida.

Add this tadka to the boiling tomato and tamarind solutiong and let it boil.

Add salt according to your taste and switch off.

Tomato Rasam is ready to be served either with rice or can also be taken by itself.

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