Tomato rasam recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. If you don't have ready rasam powder, make it first: dry roast the chana dal on low heat until deep golden and aromatic. Add the coriander seeds, fenugreek seeds, red chili and peppercorns and roast until fragrant. Add the cumin seeds to the hot pan and fry until aromatic. Cool and grind to a fine powder.
2. Heat the oil in a pot. Add the cumin, mustard and fenugreek seeds.
3. When the seeds begin to splutter, add the red chili and asafoetida, then the curry leaves, and fry for 1 minute.
4. Add the pureed or chopped tomatoes, salt and turmeric. Fry for about 2 minutes, then cover and cook until the tomatoes are mushy and soft.
5. Add the crushed garlic, tamarind, rasam powder and jaggery and mix well.
6. Pour in the water and bring to a boil. Add the coriander leaves with tender stems and simmer for 3 to 5 minutes until slightly thick.
7. Taste and adjust with more jaggery, tamarind or salt as needed. Sprinkle crushed pepper for more heat if you like, add a few fresh coriander leaves, then turn off the heat and keep the pot covered.
8. Serve with rice or as a starter.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicTomatoTamarind