Wednesday, September 18, 2013

Tomato Garlic Rasam


Tomato - 1 large
Water - 3 cups
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1 tsp
Tamarind Extract - 1 1/2 tbsps
Jaggery, powder - 2 tsps (optional)
Salt to taste

For Seasoning:

Garlic Cloves - 5
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Curry Leaves - 5
Dry Red Chilli - 1
Asafoetida Powder - 1/4 tsp
Vegetable Oil - 2 tsps

For Garnishing:

Coriander Leaves


  1. Cut tomato.
  2. Boil cut tomatoes with water and tamarind extract.
  3. Add red chilli powder, turmeric powder, cumin powder, salt and jaggery powder. Boil until it reduces to 3/4rth the volume.
  4. Heat oil in a pan.
  5. Crush garlic cloves, add them to hot oil. When it starts browning, add cumin seeds, mustard seeds, curry leaves, dry red chilli pieces and asafoetida powder.
  6. When mustard seeds starts crackling, add this to the boiled rasam.
  7. Garnish with chopped coriander leaves.
  8. Serve hot with steamed rice and papad.


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