Tomato Rasam

Ingredients for Tomato Rasam

1) 2 Tomatoes
2) 2 Red chillies
3) 4 cups Water of boiled dal
4) 1 stalk Curry leaves
5) 1 stalk Mint leaves
6) 1 stalk Coriander leaves
7) 1- 2 cloves Garlic grated
8) 2-3 pinches Clove-cinnamon powder
9) 1/2 tsp Sambhar masala
10) 8-10 Peppercorns
11) 2 pinch Hing (Asafoetida)
12) 1 1/2 tsp Cumin seeds
13) 1/2 tsp Mustard seeds
14) 1 marble sized ball of jaggery or 1/2 tsp. sugar
15) 1 small strip Tamarind
16) 1 tbsp Ghee or oil
    Salt to taste



Preparation method of Tomato Rasam

1) Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.

2) Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic,     pound it in a mortar till powdered. Keep aside. Peel away the broken skin of boiled tomatoes and mash them into a pulp
3) To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender.
4) In a deep pan, add the stock.
5) Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
Add garlic to it and stir.
6) Season the rasam with the prepared tadka.
7) Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
Serve hot as a soup or with steaming hot plain rice and papads

Tasty thani nadan tomato rasam ready......