Temple Style Tomato Rasam Without Dal

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Dry roast 2 tbsp chana dal, 2 tsp pepper, 2 tsp coriander seeds, 1/2 tsp cumin, 1/4 tsp methi and 10 dried red chillies in a pan until aromatic. Cool completely, then grind to a fine powder. Set aside.
2. In a mortar, pound 5 garlic cloves, 1 inch ginger, 1/2 tsp pepper, 1 tsp cumin, a few curry leaves and 2 chillies until well combined. Set aside.
3. Boil 3 tomatoes in 3 cups water for 5 minutes until blanched. Cool completely, peel and mash well.
4. Add 1/2 cup tamarind extract, a few curry leaves, 1/2 tsp turmeric and 1 tsp salt to the tomatoes. Boil for 5 minutes, until the tamarind is well cooked.
5. Add the crushed garlic masala and 1 tbsp of the rasam powder, mix well, then pour in water as needed to adjust the consistency.
6. Boil for 5 minutes, until the flavours are well absorbed.
7. Heat 2 tsp oil and splutter 1 tsp mustard, 1/2 tsp cumin, a pinch of hing and 1 dried red chilli. Pour the tempering over the rasam, add 2 tbsp chopped coriander and mix well. Serve with hot steamed rice.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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