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2 - Tomatoes, chopped
1 tbsp -
4 - Green chillies, cut
1 inch piece- Ginger, cut
2 sprigs -
1 small bunch -Coriander leaves
1 tsp - Mustard
2 tsp -
1 tbsp -
2 tsp - Rasam powder
Salt to taste.
How to Make Tomato Rasam
Put the tamarind in a cup of water and boil for about 2 mins.
Now add 5 cups of water in a bowl.
Add the tomatoes, ginger pieces, chopped green chillies, curry leaves, 2 tsps of rasam powder, 1 tsp of cumin seeds, 1 pinch of asafoetida and salt to taste. Boil for about 10-12 mins.
Heat oil in a separate pan, and splutter the mustard.
Now add 1 tsp of cumin seeds, curry leaves, asafoetida and add to the boiling rasam.
Garnish with coriander leaves.
Serve hot as an appetizer or with hot rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.