Tomato Rasam


Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna


Rasam 700

Preparation time: 5 minute
Cooking time: 15 minutes
Serves: 4-5
Main ingredient: Tomatoes

 

Ingredients

Tomatoes : 3

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Sliced Green Chillies : 2

Sliced Onion : 1 Small

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Turmeric Powder : 1/4 tsp

Turmeric

Salt : As per taste

Tamarind : Lemon Size

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Rasam Powder : 2 tsp **

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Ginger Garlic Paste : 1/4 tsp

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Ghee : 1 tsp

Ghee

Curry Leaves : 2 Stems

Curry Leaves

Garlic Nods : 2 or 3

Garlic Nods

Cumin Seeds : 1 tsp

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Mustard Seeds : 1 tsp

Aavalu

Dry Red Chilly : 1 or 2

Red Chillies

Corriander Leaves : little

Corriander



Procedure

Step 1 : Cook Tomatoes in 1 Cup water in high flame in a closed pan and Soak lemon size tamarind in water

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Step 2 : Once Tomatoes are cooked, off the flame and let them cool

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**Step 3 : Mean while prepare Rasam Powder, Blend 2 tsp Corriander Seeds, 1 tsp Red Gram, 1/2 tsp Cumin Seeds and 1/4 tsp Black Pepper into powder

Step 4 : Blend cooked tomatoes into paste

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Step 5 : Add Tomatoes paste, 3 glasses (600-700 ml) Water, 1 stem Curry Leaves, Sliced Onions, Chillies, 1/4 tsp Ginger Garlic psate into cooking bowl and on the stove

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Step 6 : Add Soaked Tamarind water, 1 tsp Salt and 1/4 tsp Turmeric Powder. Let it boil in high flame

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Step 7 : After 10 min add 2 tsp Rasam Powder and mix it with long spoon

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Step 8 : Boil for 10-15 min in high flame (taste and add Salt or tamarind water if necessary)

Step 9 : Heat 1 tsp ghee in another pan for Talimpu

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Step 10 : Fry Cumin Seeds, Mustard Seeds, Dry Red Chilly, 2 Garlic Nods, immediately add 1 step Curry Leaves and little Inguva podi

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Step 11 : Add talimpu and Corriander Leaves to the Rasam. Hot and tasty Tomato Rasam is ready

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Tomato Rasam tastes good with white rice. Best combination is with Kodi Iguru, Royyala Iguru, Chicken curry and Prawns curry

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