Tomato Rasam
Ingredients - Serves 4-5
- 2 medium-sized (or 200 g) tomatoes, chopped
- 3 cups water
- 1 tsp turmeric powder
- 3 tsp rasam powder (adjust based on your spice/heat tolerance)
- ½ tsp jaggery or white or brown sugar, optional
- fresh coriander, chopped, optional
- Salt, to taste
- For the tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 2-3 dried red chillies, broken into small pieces
- 6-8 curry leaves, optional
- a pinch of asafoetida (hing)
Steps
- Place tomatoes, water and turmeric in a pot and cook till the tomatoes are very soft
- Add rasam powder, jaggery or sugar, and salt and let it again come to a boil
- Turn down the heat and simmer for 2 minutes
- To make the tempering
- Heat the oil in a pan. Fry mustard seeds and dried red chillies till the mustard seeds start to splutter
- Add curry leaves and a pinch of asafoetida and turn off the heat
- Mix the tempering into the tomato rasam
- Garnish with fresh coriander and serve hot with rice
- Rasam can also be served on its own like a soup
By Sirisha Tadimalla on