Dhal-less Tomato rasam
Ingredients
Ripe tomatoes - 2 large
Fresh grated coconut - 1/2 cup
Rasam powder - 2 tbsp
Jaggery - 1/2 inch piece
Salt to taste
Coriander - 1 small bunch
Ghee - 1tsp
Mustard and Cumin seeds
Asaphoetida
Method:
- Pressure cook tomatoes and coconut with 1/2 cup of
water.
- Peel the skin of the tomatoes.
- Grind tomatoes, coconut and rasam powder till you get a nice
puree.
- Pour this mixture into a vessel. Add water to
get the required rasam consistency. Add jaggery and
salt. Boil this for about 5 mins.
- Heat ghee, add
cumin mustard seeds and a pinch of asaphoetida. Allow
to sputter and then add it to the rasam. Garnish with
coriander leaves.
This goes well with rice and a tsp of ghee. Enjoy !!
