TOMATO RASAM RECIPE | SOUTH INDIAN RASAM RECIPES

   
 Rasam is always loved in my family and i make this on all weekends. Normally i make tomato rasam and add some toordhal to it. Some may call this as PARRUPU RASAM also.
         My mom and my mil,used to make rasam in a special vessel made out of lead. We call this “Eiyya Chombhu” in tamil. This vessel itself enhances the taste of rasam. My mom also gave me one when i got married. Now i am making rasam in this,and no doubt this is loved by all in my family.
   We can make it in a kadai/a normal vessel too. Check out my kandanthipili  rasam recipe .

Tomato rasam recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 3-4

    Tomato | thakkali   2
    Tamarind extract  2 tblsp
    Sambar powder   1 and 1/2 tsp
    Salt  as needed
    Cooked toor dal   2 tblsp
    Water  1 cup
    Asafoetida  a pinch
    Turmeric powder   1/4 tsp
    Curry leaves   few
    Coriander leaves   few
    Mustard seeds   1/4 tsp
    Cumin seeds   1/4 tsp
    Ghee | oil   1/2 tsp
     
     

Method:

• Cut the tomatoes and puree it in the mixie.

• Transfer it to a vessel and add the tamarind extract,sambar powder,turmeric powder ,salt,asafoetida and put it on the stove top.
• Keep it in a very low flame and close it with a lid.

• Allow it to boil for 10 mins or till the raw smell of the sambar powder goes off.
• Add a cup of the water to the cooked toordhal and mix well.
• Now add this dal water to the  boiling rasam.

• Don't allow this to boil, just switch off the flame when it is frothy.

• Temper mustard seeds and cumin seeds in oil/ghee and add it to the rasam.
• Add curry leaves and coriander leaves.

Picture updated .