Monday, September 21, 2009

Tomato Rasam

Rasam  is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid.


Tomatoes -1/2 kg(chopped)
Tamarind -1 small lemon size ball(Soak it in water and squeeze the juice from it)
Asafoetida -1 pinch
Curry leaves -4
Salt to taste
Cilantro leaves for garnishing

For making Rasam powder:

Red chilli -5 No.
Coriander seeds -11/2 tsp
Cumin seeds -1/2 tsp
Peppercorns -4


1.Dry roast all the ingredients under powder and grind them to a fine powder.
2.Heat oil in a pan,add curry leaves then add 4 cups of water and boil it.
3. Add chopped tomatoes to the boiling water and let it cook for 10 minutes.
4.Mash the tomatotoes then add tamarind extract,asafoetida, rasam powder and let it cook for another 10 minutes.
   Garnish it with chopped coriander. Now Tomato Rasam is ready for serving.Please post ur comments on this recipe.

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