Rasam is a must in every SouthIndian meal. It aids digestion and healthy too. Here is the tomato rasam in which tomatoes are blanched and the quantity of the tamarind pulp used is less unlike Ordinary Rasam recipe (Refer here).
This rasam can be had with rice or as a soup especially for winter evenings 🙂
Tomato – 5 to 6 nos
Tamarind pulp – 2 tbsp
Coriander leaves – 3 tbsp (chopped)
Water – 4 to 5 cups
Salt – to taste
Pepper corns – 1 tbsp
Cumin seeds – 1 tbsp
garlic cloves – 7 to 8 nos
Curry leaves – 2 sprigs
Green chilli – 1 no
Turmeric powder – 1/2 tsp
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dhal – 1/2 tsp
Methi seeds – 1 tsp
Asafoetida – 1/2 tsp
Dry red chilli – 1 no
Curry leaves – 1 sprig
- Blanch the tomatoes, then mash it (with skin) and keep aside.
- Grind all the ingredients under “For grinding” into a coarse mixture and keep aside (Do not add water while grinding this mixture)
- In a bowl, add the blanched tomatoes and the ground mixture together.
- And also add the tamarind pulp,chopped coriander leaves, 4 cups water and salt to the bowl. Mix them well.
- In a kadai, heat oil and let the mustard seeds splutter, then add the uradh dhal.
- When the urad dhal turns golden, add the methi seeds, dry red chilli, asafoetida and curry leaves.
- Once the flavour arises, pour the rasam mixture to the kadai.
- Cook in high flame. When the mixture is about to boil, switch off the flame (If the rasam is allowed to boil too much, it will give a bitter taste to the rasam. So switch off when it is about to boil)
Piping hot Tomato rasam is ready