Tomato Rasam

Prep: 10 minutes | Cook: 20 minutes | Servings: 4

Ingredients 

For Spice Powder

2 tsp Cumin Seeds

2 tbsp Coriander Seeds

5 Black Peppercorns

2 Dry Red chilli, broken

For Rasam

1 tbsp Oil

1 tsp Mustard Seeds

4-5 Curry leaves

Pinch of Asafoetida

1 Large Tomato, chopped

½ tsp Turmeric Powder

3 Cups Water

Salt to taste

½ tsp Jaggery

1 tbsp Ginger, finely chopped

1 tbsp Fresh Coriander, chopped

For Tempering

1 tsp Oil

1 tsp Urad Dal

2 Dry Red Chilies, broken

4-5 Garlic, crushed   

Method

  • For spice powder, dry roast all the ingredients until aromatic and blend to a fine powder.
  • Now for rasam, heat oil in a pan. Add mustard seeds, curry leaves and let them crackle.
  • Add in asafoetida and mix. Add tomatoes and cook for few minutes. Add turmeric and mix well.
  • Pour in water and add in salt and jaggery. Let it come to a boil. Add in ginger and later simmer for 10 minutes.
  • Add toor dal and cook further.
  • Turn off the flame and sprinkle chopped coriander leaves and keep aside.
  • Meanwhile, for tempering heat oil in a small pan. Add urad dal, dry red chilli and garlic. Sauté for few seconds.
  • Pour the tempering on the rasam and add coriander leaves.
  • Mix and serve hot.

 

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