Tomato Rasam

I have tried different variety of rasam recipes from google but this is the only recipe I felt is the one which I was looking for these days. After trying this recipe now I am fond of having rasam at least twice in a week. This no doubt goes good with rice, but also tastes great simply sipping it like a soup. I hope you guys too will like this recipe.

Prep time Cook time Total time

15 min 15 min 30 min

Author: Home Chefs Cooking

Recipe type: Main course

Cuisine: South Indian

Serves: 4 Servings

Ingredients:

Tomatoes 2 large size

Cumin seeds 1.5 tsp + 1 tsp

Fenugreek Seeds ¼ tsp

Black pepper corns ½ tsp

Dry red chillies (Byadgi) 4

Mustard Seeds 1 tsp

Curry leaves 1 sprig

Garlic cloves crushed 3

Asafoetida a large pinch

Turmeric powder ½ tsp

Tamarind paste (Optional) ½ tsp

Jaggery 2 tsp

Water as required

Coriander leaves for garnishing

Instructions:

1.Dry roast cumin seeds, fenugreek seeds, dry red chilies and black pepper corns till you get nice aroma of the spices.

2. Allow roasted spices to cool and prepare a fine powder using a blender.

3. Roughly chop the tomatoes and crush it using a blender. Just blend for 3 seconds otherwise it will turn into puree. You can also simply chop the tomatoes instead of crushing.

4. Heat a kadai and add oil for seasoning. When oil is hot crackle mustard seeds, cumin seeds and curry leaves.

5. Add crushed garlic cloves and asafetida and keep sautéing. Add crushed tomatoes, turmeric powder and salt and cook till tomatoes are mushy.

6. Add roasted spice powder and cook for another 30 seconds. Add tamarind paste, jaggery and water till you get rasam consistency. Mix well and cook the rasam for next 10 minutes.