Tomato Rasam for winters

Recipe by
Total Time:
20 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 ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 4 - medium sized tomatoes
  • 1/2 - lemon-sized ball of tamarind
  • a pinch - turmeric
  • 1/2 tsp - sugar
  • salt
  • oil
  • For the Rasam Powder:
  • 1 tsp - jeera
  • 1/2 tsp - dhaniya
  • 1 tsp - black peppercorns
  • 1/2 tsp - tuvar dal
  • 1/4 tsp - methi seeds
  • 1/2 - dried red chilli
  • 3 - garlic flakes
  • For Seasoning:
  • 1/4 tsp - mustard seeds
  • 1/4 tsp - jeera
  • 1/4 tsp - methi seeds
  • 1/4 tsp - asafoetida powder
  • 3 - dried red chillies

How to Make Tomato Rasam for winters

  • Cut the tomatoes into four pieces each. Then take the tomatoes, tamarind and little water and heat it for 5 mins.
  • When cool, mash them and discard the peel of the tomatoes and tamarind.
  • Don't throw away the pulp of the tomato.
  • Now, dry roast the ingredients except for garlic flakes on a slow flame till a nice aroma arises.
  • Grind them to a powder with the garlic flakes.
  • Add this powder, salt, turmeric and sugar to the tomato juice.
  • Add coarsely torn coriander and curry leaves.
  • Heat a pan, add 2 tsps of oil and add all the seasoning ingredients except asafoetida.
  • Turn off the heat when nicely fried and add asafoetida.
  • Add this tempering to the tomato paste with 4 cups of water and cover with a lid.
  • Now, shift it on to a stove and bring it to boil.
  • Serve hot with rice.

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