Tomato Rasam Recipe
US measuring cups are used (1 cup = 240 ml)
Servings 2 servings
Calories 89kcal
Ingredients
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
For tempering:
- 2 teaspoons Ghee (Clarified butter)
- ¼ teaspoon Mustard seeds
- 1 Dried red chilies
- 7-8 Curry leaves
- A pinch Hing (Asafoetida)
Instructions
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
Calories: 89kcal | Carbohydrates: 9.1g | Protein: 2.1g | Fat: 5.7g | Saturated Fat: 3.1g | Cholesterol: 15mg | Sodium: 613mg | Potassium: 470mg | Fiber: 2.5g | Sugar: 4.9g
*Nutrition information is a rough estimate for 1 serving
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