Ingredients

• Tomatoes - 2
• 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 - 1/2 tsp each
• Asafoetida - a pinch

How to Make Dal-less Tomato Rasam

• Pressure cook tomatoes and coconut with 1/2 cup of water.
• Peel the skin of the tomatoes and grind the tomatoes, coconut and rasam powder to a 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, splutter cumin, mustard seeds and a pinch of asafoetida
• Finally add it to the rasam
• Garnish with coriander leaves