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Tomato Rasam
This is QUICK and EASY Tomato Rasam recipe.
There are many variations in making tomato rasam. But this one is Instant version and will be ready in 15 minutes only.
Course
Main Course
Cuisine
South Indian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
89
kcal
Author
Kanan
Ingredients
▢
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
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:
89
kcal
|
Carbohydrates:
9.1
g
|
Protein:
2.1
g
|
Fat:
5.7
g
|
Saturated Fat:
3.1
g
|
Cholesterol:
15
mg
|
Sodium:
613
mg
|
Potassium:
470
mg
|
Fiber:
2.5
g
|
Sugar:
4.9
g
*Nutrition information is a rough estimate for 1 serving
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