Tomato Rasam
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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.
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Ingredients
- 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
- Oil - 2 tsp
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Instructions
- Blanch the tomatoes and grind those tomatoes to a puree. Pour them in a bowl, along with water.
- Take 1 ½ tsp of cumin seeds, garlic and peppercorns in mixier and coarsely grind it.
- Finely chop the coriander leaves along with the stalk and put them into the tomato water.
- 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.
- 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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You haven’t used Rasam powder which we get in market, I like it this way as it wouldn’t be spicy.