|1.||Tomatoes, medium size, 3-4|
|2.||Rasam Powder 1-2 teaspoon|
|3.||Roasted fresh jeera powder, few pinches|
|4.||Tamarind juice 1/4 teaspoon|
|5.||Turmeric 1/8 teaspoon|
|6.||Jaggery small piece|
|8.||Salt to taste|
|9.||Chopped fresh coriander leaves 1 tablespoon|
|10.||Water, about 2 cups|
|1.||Oil / ghee 1 teaspoon|
|2.||Mustard seeds 1/4 teaspoon|
|3.||Hing / asafoetida 1/8 teaspoon|
|4.||Curry leaves 1 sprig|
|1.||Heat oil in a little pan.|
|2.||Add hing and mustard seeds.|
leaves when mustard seeds began to pop. Mix.
|4.||Switch off the stove.|
Cut each tomato into half.
Cook the tomatoes in about 3/4-cup of water till these become soft.
Remove and keep aside to cool.
Do not discard the water, or tomato stalk, left over after cooking the tomatoes, as that liquid contains nutrients. Use this water in Step 2 and or Step 4.
the tomato pulp and
strain the juice.
Add water to the strained pulp. Squeeze it again and strain the juice.
Repeat this procedure till there is no juice left in the pulp.
You can grind the tomatoes in the mixer also. However the rasam taste will be somewhat similar to that of a tomato soup.
the tomato juice.
rasam powder, turmeric, jaggery, salt and curry leaves. Mix.
Add the water to adjust the consistency.
Bring the mixture to boil.
Add tamarind juice
Boil till there is no raw smell
If the mixture is thick, add water and bring to boil.
chopped coriander leaves, jeera powder and the seasoning.
Switch off the stove.
rasam is ready.
|TIPS||How to make Tomato Rasam?|
|1.||Add a few cloves of crushed garlic after you add the rasam powder to make the rasam more nutritious and spicier.|