Tomato Rasam

by - November 22, 2010


Ingredients:

Tomato - 3 ( big)
Green chili - 1 ( split in to half)
Red chili - 2~3
Turmeric powder - 1/4 tsp
Tamarind paste - 1 tsp or juice extract from gooseberry size tamarind.
Jeeragam / cumin - 1 tbs
Pepper corns - 1/2 tsp
Garlic pods - 3~4
Curry leaves - required
Cilantro - required (minced)
Water - 3~4 cups
Salt to taste

For Seasoning:

Oil - 1 tsp
Mustard seeds
Hing / Asafoetida - a pinch

Method:


  • Grind pepper corns & cumin seeds coarsely (Grind it in  Whipper setting in Mixie), Crush Garlic pods separately.
  • In a bowl take Tomato, Tamarind paste, Turmeric powder, Salt & mash well with your hand.
  • Add ground cumin & pepper, Crushed garlic, Green chili, Split red chili, Curry leaves, Cilantro, Salt & required water and mix well.
  • Taste & adjust salt.
  • Heat oil in a pan & add seasoning ingredients to splutter and pour over Rasam mixture.
  • Keep Rasam in medium heat & turn off the heat when it starts to boil.
  • Immedietely cover with the lid to preserve Strong Rasam Aroma.
  • Serve hot with White rice & Ghee.

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