Ingredients:
  • Tomato-4-Medium
  • Green Chili-1
  • Garlic-2 Cloves
  • Cilantro-1 tbsp
  • Curry Leaves-6-7
  • Tamarind-1 tbsp
  • Ghee-1 tbsp
  • Cumin Seeds-1/2 tsp
  • Mustard Seeds-1/2 tsp
  • Asafoetida(Hing)-A Pinch
  • Black Pepper Powder-1/2 tsp
  • Turmeric Powder-1/4 tsp
  • Red Chili Powder-1/4 tsp
  • Salt-To Taste
  • Water-2-3 Cups

Recipe:

Peel and wash garlic. Wash green chili and tomatoes.



Boil tomatoes in water till skin starts to remove.



Turn off the gas. Let them cool.



Remove the skin of tomatoes.



Transfer tomatoes to the blender. Blend until pureed. Keep aside.



Soak tamarind in 1/2 cup of water. Remove seeds with hand. Keep pulp and water. Put aside.



Clean and wash cilantro. Wash curry leaves. Chop cilantro, garlic and green chili finely. Keep aside.



Heat ghee in a pan or kadhai on medium flame.



Add cumin seeds, mustard seeds and curry leaves. Fry for few seconds.



Add green chili, garlic, red chili powder and turmeric powder. Mix well. Fry for 1-2 minutes.



Add tomato puree and mix well.



Cook for 2-3 minutes.



Add chopped cilantro, black pepper powder, asafoetida and salt. Mix well.



Add tamarind water and mix well.



Cook for 5-10 minutes. Stir occasionally. Turn off the gas. Tomato Rasam is ready.



Garnish with chopped cilantro. Serve hot. Enjoy!!!