The recipe for tomato rasam
Posted on: 24/Dec/2018 12:57:14 PM
Especially for the South Indians, no eating session during lunch or dinner would be complete without taking rice mixed with ‘rasam’! Rasam is one of the hot favourites of most people. Especially as rasam is helpful in quicker digestion, it is mandatory to take rasam rice in the middle of the course. Here is the recipe to make tomato rasam:
Ingredients
- Oil – 2 spoons
- Ghee (clarified butter) – quarter teaspoon
- Ustard – half teaspoon
- Garlic – 5 pods
- Green chillis – 2
- Asafoetida – a pinch
- Tomatoes – 3
- Turmeric powder – half spoon
- Rasam powder – 2 spoons
- Coriander leaves – a handful
- Curry leaves – a handful
- Cumin seeds – a pinch
- Pepper seeds – a pinch
- Water – as required
- Tamarind soaked and squeezed water – a cup
The recipe
Take a pan and add some spoons of oil and a small quantity of ghee. Light the gas stove. Add mustard and allow spluttering fully. Then, add squeezed garlic pods can the green chilies and sauté/fry for some time.
Subsequently, add asafoetida, curry leaves, cumin seeds, and pepper seeds. Add the cut tomatoes and salt. Then add the turmeric powder and allow to boil after adding water. Now add the coriander leaves and boil for some more time.
Now, add tamarind soaked water and some more plain water. Allow boiling till foaming on the sides and centre. Switch the gas stove off. Tomato rasam is ready to relish!
Recipe meant for 4 persons
Preparation time – 20 minutes
