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Tomato Rasam

Tomato Rasam
Tomato Rasam
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeChettinad, Indian, South Indian
  • Good for Lunch , Dinner
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About this Recipe

This being a variety of rasam, which is made purely with tomatoes and with few spices and herbs and this also served along with steamed rice. A must food in south Indian meals, also good for digestion and can also be served as soup.

Ingredients & Quantity
  • Tomatoes – 4 nos
  • Water – 2 cup (1/2 litre)
  • Cumin seeds – 2 tsp
  • Methi seeds – ¼ tsp
  • Red chillies – 2 nos
  • Coriander leaves – 4 stalks
  • Garlic – 3 cloves
  • Curry leaves – a string
  • Asafoetida – ¼ tsp
  • Peppercorns – 1 ½ tsp
  • Mustard seeds – 1/4 tsp
  • Salt to taste
  • Oil - 2 tsp
How to cook?
  1. Blanch the tomatoes and grind those tomatoes to a puree. Pour them in a bowl, along with water.
  2. Take 1 ½ tsp of cumin seeds, garlic and peppercorns in mixier and coarsely grind it.
  3. Finely chop the coriander leaves along with the stalk and put them into the tomato water.
  4. Heat oil in a kadai, put mustard, cumin, curry leaves and red chillies(pinched) and wait till they crackle. Put the coarse grounded mixture and fry them till the raw smell goes off.
  5. Pour in the tomato water, sprinkle with asafetida. Wait till it starts boiling. Once it starts boiling, put in low flame for about 10 mins.
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Ask a question, give feedback or compliment Madraasi Deepa

You haven't used Rasam powder which we get in market, I like it this way as it wouldn't be spicy.

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Naah! Not that fond of food