Tomato Rasam Recipe

Tomato Rasam Recipe

3 medium-sized tomatoes, chopped
1/2 cup pigeon pea lentils (tuvar dal), cooked and mashed
1 small lemon-sized tamarind ball, soaked in water
1 teaspoon rasam powder (adjust according to spice preference)
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon black pepper
A pinch of asafoetida (hing)
1 tablespoon ghee or oil
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
2-3 dry red chilies, broken
Few curry leaves
2-3 garlic cloves, crushed (optional)
Salt to taste
Fresh coriander leaves for garnish

Step 1: Extract the juice from the soaked tamarind and discard the pulp. You should have about 1-1.5 cups of tamarind extract.

Cook the pigeon pea lentils in water until soft. Mash them well and set aside.

Step 2: Blend the chopped tomatoes to a smooth puree.

Step 3: In a large pot, combine the tamarind extract, tomato puree, rasam powder, turmeric powder, and salt. Bring it to a gentle boil.

Step 4: In a small pan, heat ghee or oil.

Add cumin seeds, black pepper, mustard seeds, fenugreek seeds, dry red chilies, asafoetida, curry leaves, and crushed garlic (if using). Sauté until the mustard seeds splutter.

Add the spice mix to the boiling rasam base. Mix well.

Step 5: Add the mashed cooked lentils to the rasam. Stir and let it simmer for a few minutes.

Adjust the consistency of the rasam by adding more water if needed.

Garnish with fresh coriander leaves and let it simmer for a couple of minutes.

Remove from heat. Tomato Rasam is ready to be served.

Serve hot as a soup or with steamed rice. It can also be served as a side dish in a South Indian meal.

Enjoy the tangy and aromatic flavors of homemade Tomato Rasam with Athamma’s Kitchen recipes. Adjust the spice levels and consistency according to your taste preferences.

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