Tomato Rasam

Ingredients

• 1½ to 2 cups tomatoes ripe & red – chopped or pureed 
• 2 to 2½ cups water (can use more to make thin charu)
• 1½ tablespoons ghee or clarified butter or oil 
• 1 sprig curry leaves
• ½ teaspoon mustard
• ¾ teaspoon cumin or jeera
• 1 pinch methi seeds (fenugreek, skip if you don’t have)
• 1 Pinch asafoetida or hing
• 1 dried red chili broken 
• 4 large cloves garlic crushed (more if desired)
• 1/8 teaspoon turmeric or haldi
• ¼ cup coriander leaves chopped finely with stems
• 1 teaspoon Tamarind

To roast & powder or use 2 tsps rasam powder

• 1 to 2 red chili broken (less spicy kind)
• 1 teaspoon cumin or jeera
• ½ to ¾ teaspoon pepper
• ¼ teaspoon methi seeds or fenugreek (skip if you don’t have)
• 1½ tablespoons coriander seedsor daniya
• 1½ tablespoons chana dal(optional, use if you like slightly thick rasam)

Method

Making tomato rasam powder

• Skip this section if you have ready rasam powder. 
• To make instant powder, on a low heat dry roast chana dal (optional) till deep golden & aromatic. 
• Then add coriander seeds, methi seeds, red chili and pepper corn too. 
• Fry until aromatic. Add cumin to the hot pan and fry till aromatic. 
• Cool them and make a fine powder. Keep this aside.

Preparation for tomato rasam recipe

• Heat a pot with oil. Add cumin, mustard & methi seeds. 
  

  
• When they begin to splutter, add red chili and hing.Add curry leaves and fry for a min.
  

  
• Next add pureed or chopped tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.Fry for about 2 minutes. Cover and cook.Add the crushed garlic, tamarind, rasam powder and jaggery. Then mix well.Pour water & bring it to a boil. Then simmer for 3 to 5 mins or until thick.Taste the rasam and add  more tamarind, salt as needed to suit your taste.

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• Add coriander leaves and simmer for 1 to 2 mins. 
  

  
• Serve tomato rasam with rice or just serve it as an appetizer in your meal.