Tomato Rasam

Tomato Rasam
  • Tomato - 3 
  • Tur dal - 1 tbl spoon
  • Green chilly - 2
  • Tamarind - 1 small lemon sized ball
  • Jaggery/sugar - 1 to 2 tspoons
  • Coriander leaves - few
  • Rasam powder -  1 tbl spoon (for 1 ltr rasam)
  • Salt - according to taste
    For tempering:
    • Cumin seeds - 1/2 tspoon
    • Curry leaves - 5 to 6 leaves
    • Hing - 1/4 tspoon
    • Mustard seeds - 1/2 tspoon
    • Ghee/Oil - 1 tspoon
    Step 1. Wash tomatoes, green chillies and tur dal.

    Step 2. Chop tomatoes. Pressure cook tur dal along with chopped tomatoes and green chillies.


    Step 3. Mash cooked tur dal and tomatoes mixture using masher. Or else once cooled, grind it.
    Turn on the stove. Add some more water (one liter)

    Step 4. Soak tamarind (small lemon sized ball) in hot water for few minutes and extract tamarind juice. 

    Step 5. Add tamarind juice to tomato and dal mixture.


    Step 6. Add salt, jaggery/sugar(1 to 2 tspoons) and rasam powder (1 tbl spoon) and mix well. Allow it to boil for 8 to 10 minutes.

    Step 7.  Add coriander leaves. Turn off the stove.


    Step 8. For tempering, heat ghee/oil (1 tspoon) add cumin seeds(1/2 tspoon), hing(1/4 tspoon), curry leaves(5 to 6 leaves) and mustard seeds(1/2 tspoon). When mustard splutters pour it on rasam.

    Step 9. Enjoy!
    Tomato Rasam

    • Additionally you can add coconut milk (grind 1/4 cup of grated coconut, add some water and extract its milk by sieving) before boiling
    • You may add one teaspoon of pure coconut oil at the end.
    Thanks to Shalini Atte.

    No comments:

    Post a Comment

    Share your comments.