Tomato Rasam
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: saaru/Rasam
Ingredients
- ■Tomatoes (Thakaali, Tamatar) – 3 no (Medium Sized
- ■Garlic (Veluthulli, Lahsun) – 5 cloves
- ■Green Chillies (Pacha Mulagu, Hara Mirch) – 5 no
- ■Tamarind Pulp (Puli, Imli) – 1 tbsp
- ■Jaggery (Sarkkara, God) – 1 tsp (Optional)
- ■Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
- ■Cumin Seeds Powder (Jeeraga Podi, Jeera Powder) – 1 tsp
- ■Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 2 tsp
- ■Coriander Powder (Malli Podi, Sukha Dhania Powder) – 1 tsp
- ■Salt to taste – 1 tsp
- ■Oil or Ghee – 1 tsp
- ■Mustard Seeds (Kadugu, Rai) – 1/2 tsp
- ■Curry Leaves (Kariveppila, Kadipatta, Karipatha) – 15 no
- ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 2 no
- ■Asafoetida Powder (Kaayam, Hing) – 1/4 tsp
- ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp
Directions
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Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.
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Boil the quartered Tomatoes, slitted Green Chillies and chopped Garlic pods with 4 cups of water in a Vessel.
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Add Turmeric Powder, Cumin seeds powder, Pepper powder, Coriander powder, Jaggery, Salt and Tamarind juice into the vessel and simmer for 15 minutes.
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Heat Oil in a small frying pan and add the Mustard Seeds.
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When the Mustard Seeds start to splutter, add the Curry leaves, broken Dry Red Chillies, Asafoetida powder. Fry this for a minute.
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Pour the contents of the frying pan into the Rasam Vessel.
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Garnish Tomato Rasam using chopped Coriander Leaves.
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Tomato Rasam is now ready to serve with rice.