Tomato Rasam

Tomato rasam

 Tomato Rasam is my favorite accompaniment for plain rice. And it is easy to make. If you are having cold it also gives you a relief as you are adding crushed pepper in this recipe 

 

 

 

  Ingredients
 

• Tomatoes cut into cubes-5 (medium sized)
• Chili powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Asafoetida-1/4 tsp
• Salt to taste

  For crushing

• Garlic -4 cloves
• Cumin -1/2 tsp
• Pepper-1/2 tsp

  For tampering

• Shallots thinly sliced-2
• Red chili (broken into two)-2
• Curry leaves -2 sprigs
• Mustard -1/2 tsp.
• Oil -1 tsp.

  For garnishing

• A table spoon of chopped coriander leaves

 Method

• Cook tomatoes with enough salt and 3 cups of water in a casserole pan.
• When the tomatoes are just cooked take one piece for garnishing, simmer the rest for 10 minutes and keep aside for cooling.
• When it is cool enough, strain it, take all the pulp out of the tomatoes and keep aside the liquid.
• Heat a teaspoon of oil in a kadai and splutter mustard seeds, add shallots, red chilies and curry leaves and sauté till shallots turn light brown.
• Add crushed garlic, cumin and pepper and sauté for 30seconds or so till a nice smell of the fresh masalas come out.
• Add all the powdered masalas sauté for a minute and pour in the tomato soup.
• When it starts boiling, check for salt and sourness and switch off the gas.
• Transfer to a serving dish and garnish with the piece of cooked tomato and coriander leaves.

Note:-if u need more sourness add little tamarind juice.