Name: Tomato Rasam recipe by Minakhi Behera at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Tomatoes 10 should the ripe; Tamarind pulp a lemon size ball; Garlic 5 pods; Onion one; 10 no of bhindi.(optional); Dry red chili 3; To make powder; Curry leaves 2sprigs; Chana dal 1 tbsp; Urad dal 1 tbsp; 5 black pepper corns; 2 dry chili; One tbsp whole coriander; Sugar 1 tsp; Salt; Oil

Ingredients Serving: 4

Tomatoes 10 should the ripe
Tamarind pulp a lemon size ball
Garlic 5 pods
Onion one
10 no of bhindi.(optional)
Dry red chili 3
To make powder
Curry leaves 2sprigs
Chana dal 1 tbsp
Urad dal 1 tbsp
5 black pepper corns
2 dry chili
One tbsp whole coriander
Sugar 1 tsp
Salt
Oil

Instructions

Soak the tamarind pulp in a cup of water.
Wash the tomatoes and grind them into a paste.
Wash and pat dry the bhindis. Chop into 2 halves.
Heat a kadhai. Add dry red chili and whole coriander,fry for 2 second. Add ingredients mentioned along with one sprig of curry leaves. Fry for one minute on low flame. Cool down and make a powder. It may not be too fine. So don't worry.
Place a saucepan on flame. Dilute the tamarind paste with 3 cups water. Bring to a boil. Add tomato paste. Cover and let boil for 6 to 8 minutes.
Mean while heat oil in a kadhai. Add bhindis. Sprinkle little salt. Saute on a high heat for 2 minutes.
Add the fried bhindi to the boiling soup.
Now add 2 tbsp of the rasam powder we have made earlier. Add salt and sugar.
Mix well.check for seasoning. Cover and cook.
Now for tadka heat some oil the kadhai. Add punch phoron. When they crackle add dry red chili and curry leaves. Cube the onion and separate the petals. Just crush the garlic slightly. Add them to the oil. Fry a little just to change their color.
Add this tadka to the boiling tomato rasam.
Boil for a minute and take off the flame. Keep covered for 5 minutes so that the rasam soaks the tadka Flavour.
Serve hot.

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