Rasam varieties‎ > ‎

Tomato Rasam (Thakkali Paruppu Rasam)


Ingredients:

Tomatoes -2

Tamarind –1 small lemon size

Coriander leaves – few

Curry leaves – few

Ghee - 1 teaspoon

Mustard seeds - 1 teaspoon

Salt – 2 teaspoons

Hing - ¼ teaspoon

Ginger – ½ inch piece

Rasam powder – 2 teaspoons

Cooked tuar dal – 1 scoop (karandi)

Method:

  1. Smash tomatoes, coriander leaves, curry leaves, ginger, rasam powder, hing & salt by hand nicely. (for the ingredients to roughly blend)
  2. Soak tamarind for half hour in 2 glasses of water
  3. Squeeze tamarind with hand & filter the water (Throw away the squeezed tamarind)
  4. Add tamarind water and allow boiling.
  5. Mash the tuar dal & dilute with 2 tumblers of water.
  6. Once the raw smell vanishes add the tuar dal water.
  7. Allow boiling for 5 minutes.(Till small bubbles are visible on top)
  8. Heat one teaspoon of Ghee & season mustard seeds, add to rasam.
  9. Garnish with few cut coriander leaves & serve.



Comments