Last Updated on August 29, 2017
My all time favourite is this rasam, even though i have made lots of varieties of rasam and shared it here, still my favourite is tomato rasam. I make this quite a lot of ways but this is my favourite and fail proof recipe.
Cooking Time : 16 mins
Serves : 5 to 6
Tomatoes - 1 medium size chopped roughly
Green Chilli - 1 slit
Chilli Powder - 1 tsp
Turmeric Powder / Manjal Podi - ½ tsp
Pepper Powder - 1 tsp
Tamarind Pulp - 2 to 3 tblspn
Garlic - 3 cloves crushed roughly
Water - 3 cups
Coriander Leaves a handful
Salt to taste
Sugar - 1 tsp
Garlic - 4 cloves
Cumin Seeds / Jeerakam - 1 tsp
Tomato - 1 medium size chopped
Oil - 1 tblspn
Mustard Seeds / Kaduku - ½ tsp
Cumin Seeds / Jeerakam - ½ tsp
Asafoetida / Hing / Kaya Podi - a pinch
Curry leaves - a sprig
Take grinding ingredients in a blender and make it into a fine puree.
Heat oil in a sauce pan, add in mustard, cumin, asafoetida and curry leaves. Saute for 30 sec.
Add in the ground masala and cook till oil separates from it.
Now add in chilli, pepper and turmeric powder. Along with some salt and sugar mix well.
Now add in some chopped tomatoes and slit green chillies. Mix well.
Add in tamarind pulp and water. Mix well. Add in crushed garlic cloves and mix well.
Bring it to boil, once it starts to boil, turn off the heat and add in lots of chopped coriander leaves,
Mix well. Cover it till serving.
Serve with rice.
|Take all your ingredients|
|Take garlic and cumin seeds in a blender|
|add in tomato|
|make it into a smooth puree|
|Heat oil in a kadai|
|Add in cumin, mustard and curry leaves|
|add a touch of asafoetida|
|saute for 30 sec|
|add in pureed tomato mix|
|keep cooking till oil separates|
|now add in chilli, pepper and turmeric powder|
|add some salt and sugar|
|now add in some chopped tomatoes and slit green chilli|
|add in tamarind pulp|
|and lots of water|
|taste to check seasoning|
|now add some crushed garlic cloves|
|bring it to boil|
|once it starts to boil like this|
|turn off the heat and add a handful of chopped coriander leaves|
|cover it with a tight fitting lid till serving|