Name: Tomato rasam recipe by Rashmi SudhiMurthy at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Tomato 1; Fresh Shredded coconut 2 table spoons; Oil 2 table spoons; For rasam powder: byadge or kashmir red chillies 2; Jeera/cumin seeds 1/2 tea spoon; Mustard seeds 1/8 tea spoon; Coriander seeds 1/4 tea spoon; Fenugreek seeds a pinch; Curry leaves 10; Tamarind extract/ juice 4 table spoons; Jaggery 1/2 inch; Salt to taste; Chopped Cilantro 2 table spoons; For tempering: mustard seeds 1/8 tea spoon; Cumin seeds 1/8 tea spoon; Asafoetida 1/4 tea spoon

ABOUT Tomato rasam RECIPE

This is a rasam with out any dal.It can be done in a jiffy if there is a rasam powder.

Ingredients Serving: 4

Tomato 1
Fresh Shredded coconut 2 table spoons
Oil 2 table spoons
For rasam powder: byadge or kashmir red chillies 2
Jeera/cumin seeds 1/2 tea spoon
Mustard seeds 1/8 tea spoon
Coriander seeds 1/4 tea spoon
Fenugreek seeds a pinch
Curry leaves 10
Tamarind extract/ juice 4 table spoons
Jaggery 1/2 inch
Salt to taste
Chopped Cilantro 2 table spoons
For tempering: mustard seeds 1/8 tea spoon
Cumin seeds 1/8 tea spoon
Asafoetida 1/4 tea spoon

Instructions

Boil the tomato and peel the skin off
Heat 1 table spoon oil in a pan and add red chillies, fenugreek mustard,cumin, coriander seeds and sauté them
It must be fried on a low flame so that it is light brown in color
Now add fresh coconut (grated/ shredded) and turn off the stove
Once it cools down grind all these along with the boiled tomato
Now take this in to a chalice or a large bowl and add tamarind juice,jaggery,salt to it
Boil for few minutes and add chopped coriander to it
Finally add tempering to it and serve hot with rice

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