- Wash and chop tomatoes. In a small kadai, dry roast pepper, jeera and coriander seeds. In a mixie jar, take the diced tomato, roasted coriander seeds, pepper corns, cumin seeds. Add little water and grind to a smooth paste. Transfer the ground tomato paste to a vessel. Add slit green chilli,few curry leaves, salt to taste,small piece jaggery,little haldi and crushed garlic. Add around 2-3 cups of water to get desired consistency. Mix well . Keep the rasam to boil . Simmer and let it boil nicely for 5-6 mins till the raw smell of tomato and garlic goes. To the boiled Rasam,add chopped coriander leaves and grated coconut. Boil till frothy. In a small tadka pan, Heat ghee and splutter mustard seeds, cumin seeds. Add a big pinch of hing and switch off. Add this tadka to the boiling rasam. Serve hot with rice.
Tomato rasam
#myrecipe
By Sai Charan
Feb, 17th
565
Servings
4 persons
Cook Time
15 minutes
Ingredients
12
- 14
Ingredients
- Tomato
- Pepper
- Cumin seeds
- Corinader seeds
- Green chillies
- Garlic
- Turmeric powder
- Curry leaves
- Corinader
- Coconut
- Jaggery
- Salt
- Ghee
- Hing
