Tomato rasam is one of the many varieties of rasam made in Tamil households. It is light and flavorful. Can be even given to toddlers.
Yield / Serves
Tamarind - the size of a small lemon
Tuvar dal - 1 tbsp
Tomato - 1/2 cut into cubes
Green chillies - 1
Sambar powder - 1/2 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Hing - 1/2 tsp
Ghee - 1 tsp
Curry leaves - 1 sprig
Soak the tamarind and tuvar dal in water separately for 30 minutes.
In a small deep vessel, take the juice squeezed out of the tamarind. Add sambar powder, salt, tomato, green chillies and let it boil for 15 minutes.
Boil the tuvar dal in a pressure cooker and mash well.
Once the tamaring mixture is reduced to 1/3rd the quantity, add the mashed tuvar dal and mix well. Add water to make it a watery consistency.
Boil for 1-2 minutes and turn off the flame.
Heat ghee in a small kadai and add mustard seeds, hing and curry leaves. Once they splutter, add it to the rasam. Enjoy with hot rice!
You can add coriander leaves for garnishing.
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