Tomato Rasam

This is a kerala style rasam recipe which is different from our usual rasam recipes. It is also an important dish in Onam Sadya.

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Ingredients:

Tomato – 2

Tamarind – small gooseberry size

Chili powder – ½ tsp

Turmeric powder – ½ tsp

Salt to taste

Cilantro – few

For tempering:

Coconut oil -1 tbsp

Mustard seeds – ½ tsp

Dry red chilies – 3

Curry leaves – few

For fresh rasam masala :

Garlic – 3 pods

Ginger – 1 inch piece

Whole black pepper – ½ tsp

Cumin seeds – ½ tsp

Coriander seeds – ½ tsp

Method:

1. Dry roast the ingredients given under “For fresh rasam masala” and grind it to a coarse paste.

2. Take chopped tomatoes in a pan, add water to it along with turmeric and red chili. Allow it cook until the tomatoes turns mushy.

3. Add the fresh rasam masala to the tomatoes and let it boil for 5 to 7 mins.

4. Add tamarind water and boil until the raw smell leaves.

5. Meanwhile heat oil in another pan, temper it with the ingredients listed under “for tempering” and add it to the rasam. Garnish with cilantro. Sere hot.