A basic, simple and speedy recipe to make delicious rasam, it is fundamental dish in south Indian meal. It is normally served for rice or vegetable side dish but it can likewise be filled in as a soup. This south Indian recipe needs no rasam powder and no dal.
- 1 teaspoon Turmeric powder (Haldi)
- Tamarind water - 1/2 cup
- Cumin powder
- Coriander Powder (Dhania)
- Black pepper powder
- Red Chilli powder
- Salt as required
- Curry leaves
- Mustard seeds
- Cumin seeds (Jeera)
- Asafoetida (hing)
- Corriander leaves
- To start with, mark the skin of 2 tomatoes and bubble it in water for around 3 mins. Promptly eliminate the tomato from the high temp water and submerge it in cool water. The skin of the tomato will release. Strip the skin of the tomatoes, crush them into a puree and keep to the side.
- Then, absorb the tamarind around 1/2 cup of warm water for around 10 mins. Set up a thick tamarind separate.
- Grind it in mixy or blender and keep it aside.
- Add the squashed tomatoes, tamarind juice, and mix it. Add the turmeric powder, salt, asafetida, coriander leaves and pour 2 1/2 cups of water. Blend well.
- At that point, heat the oil in a skillet and add the mustard seeds. When they splutter, add urad dal, jeera and saute. Once the wrecked urad dal begins evolving shading, add the slashed tomato and Saute until the fluid vanishes.
- Now, pour the prepared extract mixture to the pan. Boil it for 15 to 20 mins in low flame. After that turn off the flame and transfer rasam to serving bowl and garnish with coriander leaves.
- That's it tomato rasam is ready to eat, Serve it with rice.