Name: Coconut Tomato Rasam
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: Â½ cup Fresh coconut; 2 Tomato (medium); 1 tbsp Rasam powder; 1 tbsp Toor dal; Â½ tbsp Tamarind paste; 1 tsp Turmeric Powder; 1 tbsp Jaggery powder; Â½ tsp Asafoetida or hing; 2 tsp Ghee; Â½ tsp Mustard seeds; Â½ tsp Cumin or jeera; 4 to 5 Curry leaves; Salt; Water as required

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Recipes

Rasam or saru as we call in Karnataka is a comfort food during any season. Itâ€™s a south Indian delicacy. There are many types of rasam originating from different regions of South India. Coconut tomato rasam is a type of rasam which I learnt from my mother, is very simple and flavored. Before my marriage, I used to relish this rasam cooked by my mother when there were sudden guests at home. She never used toor dal for this rasam. In my recipe I have added very little toor dal which can be skipped. I like the taste of this rasam with coconut, tomato and asafoetida.

Prep Time 5

Cook Time 20

Total Time 25

Served AsDinner, Lunch

CuisineIndian

Servings

Ingredients

Instructions

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Pressure cook toor dal with water and keep this aside.
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Boil little water, add tomato, cook until the outer skin splits open. Cool the tomato and chop them.
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Take a blender, add the chopped tomatoes, grated coconut, rasam powder. Make a fine paste of this. Keep this aside.
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Take a vessel, add toor dal, tomato paste, heat this. Now add tamarind paste, jaggery powder, turmeric powder, salt, required amount of water, boil well. Rasam is ready for seasoning.
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For seasoning: Take a small pan, heat ghee, saute mustard seeds, cumin. Now add curry leaves and asafoetida, fry for few seconds. Pour this on hot rasam.
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Coconut tomato Rasam is ready to be served with hot rice.