Ingredients

• 5 - Ripe tomatoes
• 1/2 cup - Grated fresh coconut
• 1 tsp - Jeera
• 1/2 tsp - Whole pepper
• 3 tsp - Tamarind pulp
• 10-12 - Curry leaves
• 2 tsp - Jaggery/sugar
• Rasam powder to taste
• Salt to taste
• For garnish:
• 1/2 tsp - Mustard
• 1/2 tsp - Jeera
• 1 pinch - Asafoetida
• 3 tsp - Ghee
• 2 tsp - Coriander, chopped

How to Make Easy Tomato Rasam

• Blanch the tomatoes in hot water. Add coconut, jeera, whole pepper, tamarind pulp, and curry leaves, and grind it to a paste consistency. Add enough water to get the same consistency as rasam.
• Add rasam powder, salt, and sugar
• Bring it to boil.
• Once the aroma of the rasam spreads, switch off gas.
• Heat ghee in a pan, and add mustard, jeera, and asafoetida.
• Garnish the rasam with tadka and coriander.
• Your rasam is ready to drink as soup or to be served with rice and papads.