Tomato Rasam

Tomato Rasam

Prep Time: 5 mins

Cooking Time: 10 mins

Servings:  4

Ingredients:

3 tomoatos hand crushed

4-5 cups of water

1 tsp Tamarind concentrate or 4-5 pcs of tamarind

½ tsp turmeric powder

3 tsp Rasam Powder (MTR Brand)

4-5 pods of garlic crushed

1 cup arhar dal water/1 tbsp mashed dal (optional)

2 sprigs of curry leaves

1 tbsp of fresh coriander leaves (with stalks)

½ tsp sugar

Salt to taste

Tempering:

1 tsp oil

1 tsp ghee

½ tsp of mustard seeds

½ tsp of jeera

¼ tsp of hing/asafoetida

Method:

1. Take water in pot and add crushed tomatoes and salt and let it cook till tomatoes are soft.
2. Add turmeric powder, rasam powder, tamarind, dal water curry leaves, half of coriander and sugar and cover and let it boil for 2-3 mins.
3. Now temper the rasam. (Tempering: Heat oil + ghee and add mustard, jeera and after it splutters add hing and add it to the rasam and cover immediately)
4. Garnish with remaining coriander and serve with hot steamed rice along with papad.

Co-zy Tips:

1. Whenever you cook dal remove the water and store in refrigerator and use it to make rasam the next day.
2. If you have any leftover dal from the previous day; you can mash is and use to make rasam as well.
3. Though you can make the rasam without the dal, dal brings a boost in flavour of the rasam.
4. Do not forget to add coriander with the stalks.
5. This recipe can also be had as a very good appetizer specially in winters.