Hyderabadi Tomato Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/4 cup - tamarind pulp
  • 2 tomatoes
  • 1/2 tsp - black pepper
  • 1/2 tsp - cumin
  • 5 - dry chillies
  • 1 sprig - curry leaves
  • 1 big bunch - coriander leaves
  • 2 cloves - garlic
  • 1/4 tsp - turmeric powder Salt to taste
  • Oil, mustard and cumin for tempering

How to Make Hyderabadi Tomato Rasam

  • Make a paste of black pepper, dry chillies, garlic, cumin and curry leaves in a blender.
  • Heat oil in a vessel, add mustard, cumin and curry leaves.
  • Mix the tamarind pulp with 3 glasses of water.
  • Add this mixture to the tempered ingredients, add turmeric powder, the blended paste and salt.
  • Let the rasam boil for 1 min then add two big tomatoes just with 1 slit on each.
  • Add finely chopped coriander leaves and boil again for 2 mins.
  • Serve with plain rice.

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