Name: Tomato Rasam recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tomatoes chopped; 1/2 teaspoon asafoetdia powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon sugar; few curry leaves; coriander leaves chopped; 2 tablespoon lemon juice; 3 tablespoon oil; salt; For semi coarse paste:(grind the pepper, cumin and garlic semi coarsely without any water}; 2 teaspoon black pepper; 1 teaspoon cumin; 10 garlic cloves with skin ( using knife just cut the nip at the end of the clove); 1 tomato chopped (made into paste); For Seasoning:; 1/4 teaspoon mustard seeds; 1/4 teaspoon urad dal; 1/4 teaspoon fenugreek; 2 dried red chillies

ABOUT Tomato Rasam RECIPE

Many South Indian rasams are based on tomatoes. Typical rasam is made with little tamarind extract, tomatoes and seasoned with pepper, curry leaves, asafoedita and coriander leaves. This rasam is also with basic ingredients, but I have skipped the tamarind extract and rasam powder.

Ingredients Serving: 4

2 tomatoes chopped
1/2 teaspoon asafoetdia powder
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
few curry leaves
coriander leaves chopped
2 tablespoon lemon juice
3 tablespoon oil
salt
For semi coarse paste:(grind the pepper, cumin and garlic semi coarsely without any water}
2 teaspoon black pepper
1 teaspoon cumin
10 garlic cloves with skin ( using knife just cut the nip at the end of the clove)
1 tomato chopped (made into paste)
For Seasoning:
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
1/4 teaspoon fenugreek
2 dried red chillies

Instructions

Heat oil in a pan and add the fenugreek. When it turns golden brown add the mustard seeds, urad dal and broken red chillies.
When the red chilly turns brown add the garlic, cumin and pepper paste. Saute on low flame.
When the garlic paste slightly turns brown add the chopped tomatoes and curry leaves.
Saute it till the tomatoes soften and add the tomato paste. When the paste absorbs the oil add 1 to 1.5 cups of water and add the turmeric powder, asafoetida powder and sugar. Mix them well and allow for a gentle boil.
Finally add the coriander leaves and lemon juice. Switch off the flame and close it with a lid. Serve it hot with potato fry.

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