Name: Tomato rasam recipe by Sujata Limbu at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 9 medium sized tomatoes; 2 Cups Water; Handful of coriander leaves to garnish finely chopped; Salt according to taste; Paste Ingredients:; 1 tablespoon cumin seeds; 10 pieces of black pepper; 1 inch piece of ginger; 8 cloves of garlic; Tempering Ingredients:; 1 teaspoon mustard seeds; 1 teaspoon Urad dal; 2 dry red chillies; 3 piece of curry leaves; ½ teaspoon turmeric powder; A pinch of asafoetida (hing); 2 tablespoon oil

Ingredients Serving: 8

9 medium sized tomatoes
2 Cups Water
Handful of coriander leaves to garnish finely chopped
Salt according to taste
Paste Ingredients:
1 tablespoon cumin seeds
10 pieces of black pepper
1 inch piece of ginger
8 cloves of garlic
Tempering Ingredients:
1 teaspoon mustard seeds
1 teaspoon Urad dal
2 dry red chillies
3 piece of curry leaves
½ teaspoon turmeric powder
A pinch of asafoetida (hing)
2 tablespoon oil

Instructions

Wash the tomatoes then steam and cook them with water.
Once they are cooked, finely chop them and put into a grinder. Blend well to form a smooth tomato puree.
Next, put in all the listed spice ingredients into a grinder and make a coarse paste.
Take a pan/kadhai, heat the oil in it and put in the mustard seeds. Once they crackle put in the urad dal and fry.
Fry the dal till it turns into a light brown colour. Next, add in all the tempering ingredients except for the turmeric powder.
Stir well and fry this for a minute. Then put in the spice paste along with the turmeric powder. Stir fry and cook for 1 minute or so.
Finally pour in the tomato puree along with the water and adjust the seasoning of the salt according to taste.
Lower the flame and let it simmer and cook for a period of 10-11 minutes.
Bring it to a boil and once the same is achieved, switch off the stove and garnish with coriander leaves.
Serve this tomato rasam piping hot alongside rice for best taste.

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