Tomato Rasam Recipe

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Course:
Main course
Preparation Time:
20 minutes
Cuisine:
Indian Cuisine
Equipments:
Frying Pan, Knife, Measuring cup, A stirring spoon, A closing lid, Hand Blender.
Skill Level:
Intermediate

Tomato Rasam Ingredients

  • Tomato - 3 med
  • Green Chilly - 2
  • Cumin seeds - 1/4tsp
  • Garlic - 2pods
  • Chilly Powder - 3/4tsp
  • Turmeric powder - 1/4tsp
  • Pepper powder - 1/4tsp
  • Asafoetida powder - less than 1/4tsp
  • Coriander leaves - 1/4cup chopped
  • Salt -to taste
  • Tamarind - lemon size
  • Mustard seeds - 1/4tsp
  • Oil - 2tbsp

Preparation Method for Tomato Rasam Recipe

  • The tomatoes are put in boiling water for 3 minutes and kept aside for 5 minutes.
  • In a frying pan, add ¼ tsp oil, pepper corns and cumin seeds.
  • Roast till aroma comes and then grind, powder it and keep aside.
  • Peel off the boiled tomatoes.
  • The tomatoes are then mashed or grated very fine.
  • To the pulp add roasted chilies, leaves, spices, salt, tamarind, and jaggery and mash them with hand blender.
  • Add garlic to the pulp and stir.
  • The ingredients must be blended well with the pulp.
  • Put this pulp mixture on the frying pan and add 4 cups of the top water of the boiled Dal.
  • Heat ghee in a separate pan, add mustard and cumin seeds, asafoetida and allow spluttering.
  • Simmer for 2-3 minutes and keep aside covered with covering lid for 10 minutes before serving Tomato Rasam.