Instant Tomato Rasam
By Qwe
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Ingredients
- Ripe tomatoes -2-3
- Whole black pepper - 1 tsp
- Cumin seeds/jeera - 1 tsp
- Curry leaves - few
- Coriander leaves - finely chopped
- For Seasoning:
- Ghee - 1 tsp
- Mustard seeds -1 tsp
- Curry leaves - few
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Dry grind pepper and jeera coarsely and keep it aside. This is the rasam powder for this recipe.
Step 2
Boil tomatoes in water for 3-4 minutes (just enough water to cover the tomatoes). Switch off the flame and keep it closed for 5 minutes.
Step 3
After 5 minutes, remove the skin and mash the tomatoes well. You could also grind the tomato.
Step 4
In a pan heat little oil. Add mustard seeds and when it splutters, add curry leaves, the ground rasam powder and fry for 1 minute.
Step 5
Pour the tomatos. Add salt as needed and let it boil for about 5 minutes.
Step 6
Add 1 to 1/2 cup of water, if required and switch off the flame once froth starts forming at the top.
Step 7
Garnish with finely chopped coriander leaves.
You can add 2-3 crushed garlic for more flavor along with the rasam powder if preferred.
Always boil rasam in low flame.
Switch off, once rasam becomes frothy at the top.Do not boil after that as it will not taste good.
Serve with hot rice.
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