Tomato Rasam
by Hetal Kamdar
Ingredients
- 2 medium Full ripe tomatoes
- 2-3 pieces of dry tamarind soaked in water
- 2 tsp Ghee for frying
- a handful of Curry leaves
- a handful of finely chopped coriander leaves
- 1-2 tsp jaggery powder or as required
- Ingredients to pound together coarsely:
- 2 Green chill1 small onion chopped
- 1/2 tsp black peppercorns
- 3-4 Garlic cloves
- 1/2 tsp cumin seeds
- 1/2 inch Cinnamon stick
Step 1 of 8
Firstly, Chop tomatoes into big pieces.
Step 2 of 8
Add just enough water to cover the pieces.
Step 3 of 8
Add tamarind and boil till tomatoes become just soft.
Step 4 of 8
Allow it to cool. Grind to smooth paste and strain to remove seeds and skin. etc.
Step 5 of 8
Dilute the rasam if necessary, add salt and jaggery.
Step 6 of 8
Heat little ghee, add curry leaves and asafoetida hing powder. Fry pound ingredients in ghee till they release oil.
Step 7 of 8
Add this to tomato juice and Boil for 1 or 2 minutes.
Step 8 of 8
Garnish with coriander and curry leaves and serve it hot. 9. If you want to serve this rasam as an appetizer strain it just before serving.
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