Tomato Rasam Recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
For tomato rasam recipe:
- 2 Tomato Pureed
- 1 Tomato chopped
- ½ teaspoon Ginger grated
- 2 tablespoons Cilantro or coriander leaves chopped finely
- 2 Cloves Garlic Crushed
- 2 cups Water
- 1 teaspoon Rasam powder
- Salt to taste
- ⅛ teaspoon Turmeric powder
- ⅛ teaspoon Black pepper powder
- 2 teaspoons Ghee (Clarified butter)
- ¼ teaspoon Mustard seeds
- 1 Dried red chilies
- 7-8 Curry leaves
- A pinch Hing (Asafoetida)
Making tomato rasam recipe:
Take all the rasam ingredients except tempering ones in the pan. Mix well.
Let the mixture come to a boil and simmer for 5-6 minutes.
Now heat the ghee in a small tempering pan on medium heat. Once hot add mustard seeds and let them splutter.
Now add dried red chili, curry leaves and hing. Saute for few seconds and immediately add to the rasam.
Cover the pan right away and keep it covered for 5 minutes.
Then remove it to a serving bowl and serve hot/warm with rice.
*Nutrition information is a rough estimate for 1 serving
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