Tomato rasam
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Tomatoes - 5
  • Spring onion - 2
  • 2 tbsp - your favorite oil. I used coconut oil
  • ¼th tsp - black mustard seeds
  • ¼th tsp - cumin seeds
  • 2 garlic cloves. For best results, crush peeled garlic in pestle mortar.
  • 1 sprig - curry leaves
  • 2 sprigs - cilantro
  • ½ tsp - Fresh pepper powder
  • 4 - red chillies (Adjust according to your spice level)
  • ½ tsp - chilli powder (Adjust according to your spice level)
  • ½ tsp - coriander powder
  • 1-2 cups water
  • salt
Instructions
  1. In a pot or pressure cooker, add water and cook tomatoes till soft. Let them cool. Save nutritious water.
  2. Meanwhile, In another pot, add oil. Heat to medium.
  3. Add red chillies. Fry till dark red.
  4. Add mustard seeds. When they start to splutter, add cumin. Fry till golden brown.
  5. Add curry leaves, garlic, spring onion. Cook for 2 minutes.
  6. Pulse cooked tomatoes till no lumps.
  7. Add ground tomatoes to pot along with 1 cup water. If soup is too thick, add more water.
  8. Add salt, pepper, chilli powder and coriander powder.
  9. Cook 7-8 minutes. Turn off stove.
  10. Serve hot with brown rice or quinoa.
  11. Rasam also goes excellent with rice mixed with lentils. Also with baked, fried chicken or fish on the side.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/tomato-rasam/