Tomato Rasam By mrspriyavijay

by mrspriyavijay

Added to 8 cookbooks
This recipe has been viewed 667 times

Similarly, rasams can be made without tomatoes.

another variety is to prepare rasam with lime juice, instead of
tamarind and tomatoes. in this variety, yellow Moong beans are cooked
and crushed ginger and green chilies are slit and added.

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Preparation Time: 15 min
Cooking Time: 5 min

Ingredients

1/4 cup yellow moong dal (split yellow gram)
2 big or 4 small tomatoes
1 tbsp tamarind (imli)
1 tsp salt or as to taste
1/4 tsp turmeric powder (haldi)
1 tbsp rasam powder
For Seasoning
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
For Garnish
4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania) leaves

Method

Cook the yellow lentils until soft and set aside.
Cut the tomatoes into 4 or 6 pieces and boil it with the tamarind in 2 cups of water. remove from heat and set aside.
When cool, mash the tomatoes and tamarind and squeeze out the full juice and strain.
Add the salt, turmeric powder, rasam powder and the cooked yellow lentils to the strained tomato-tamarind juice and boil it.
Heat a pan and pour clarified butter and add the mustard seeds, cumin seeds and when they crackle, add the asafoetida powder.
When the mixture is light brown, pour everything into the rasam.
Serve as a soup to drink or it can be mixed with cooked rice.