Tomato Puree Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4 - Tomatoes, medium sized
  • 1.5 - 2 tsp - Rasam powder
  • 1/2 tsp - Mustard seeds
  • 1 tsp - Jeera
  • 3-4 - curry leaves
  • 1 tsp - Jaggery
  • A pinch of hing
  • Salt, to taste

How to Make Tomato Puree Rasam

  • Blend the tomatoes to a smooth puree in a blender. Do not add any water while blending.
  • Boil the tomato puree on stove for about 4-5 mins.
  • Add the rasam powder and boil further for another 4-5 mins. Add water if you feel the puree is very thick.
  • Add salt, jaggery and mix well.
  • You can even add a couple of spoons of grated coconut and chopped cilantro.
  • Since the tomato already has a sour taste, you need not add any tamarind.
  • Temper with mustard seeds, jeera, hing and curry leaves.
  • Serve hot with rice.