Tomato Rasam

Ingredients:

 

• Tomatoes - Thakkali - 2 nos.
• Tamarind - Puli - lemon size
• Garlic - Poondu - 1 no.
• Mustard seeds - Kadugu - 1 tea spoon
• Cumin seeds - Jeeragam - 1 tea spoon
• Red chilly - Kaintha milagai - 2 nos.
• Curry leaves - Karuvepilai - small quantity
• Coriander leaves/Cilantro - Kothamali - small quantity
• Hing/Asafoetida - Perungayam - a pinch
• Turmeric powder - Manjal podi - 1 tea spoon
• Rasam powder - Rasam podi - 1 table spoon
• Salt - Uppu - for taste
• Oil/Ghee - for tempering

Method:

• Make tomato puree.
• Wash and put tomatoes in hot water and remove skin from it. Smash it in mixer/blender and extract puree.
• Make tamarind paste and extract puree.
• Keep other ingredients ready.
• Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin seeds, red chilly, curry leaves, now add minced garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5 minutes.
• Now add rasam powder, turmeric powder and mix it well.
• Allow it to boil for 10 minutes and finally garnish with finely chopped coriander leaves.
• Serve hot with any rice items.
• All kind of vada can be soaked in rasam and rasa vada is ready.

Optional: If we want only tomato taste, tamarind need not be added as it will increase the sour content. Fenugreek seeds or fenugreek powder can be added for taste.