Categories: saaru/Rasam

Ingredients

• ■Tomatoes (Thakaali, Tamatar) – 3 no (Medium Sized
• ■Garlic (Veluthulli, Lahsun) – 5 cloves
• ■Green Chillies (Pacha Mulagu, Hara Mirch) – 5 no
• ■Tamarind Pulp (Puli, Imli) – 1 tbsp
• ■Jaggery (Sarkkara, God) – 1 tsp (Optional)
• ■Turmeric Powder (Manjal Podi, Haldi) – 1/4 tsp
• ■Cumin Seeds Powder (Jeeraga Podi, Jeera Powder) – 1 tsp
• ■Pepper Powder (Kurumulagu Podi, Kaali Mirch Powder) – 2 tsp
• ■Coriander Powder (Malli Podi, Sukha Dhania Powder) – 1 tsp
• ■Salt to taste – 1 tsp
• ■Oil or Ghee – 1 tsp
• ■Mustard Seeds (Kadugu, Rai) – 1/2 tsp
• ■Curry Leaves (Kariveppila, Kadipatta, Karipatha) – 15 no
• ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch) – 2 no
• ■Asafoetida Powder (Kaayam, Hing) – 1/4 tsp
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp

Directions

1. Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.

2. Boil the quartered Tomatoes, slitted Green Chillies and chopped Garlic pods with 4 cups of water in a Vessel.

3. Add Turmeric Powder, Cumin seeds powder, Pepper powder, Coriander powder, Jaggery, Salt and Tamarind juice into the vessel and simmer for 15 minutes.

4. Heat Oil in a small frying pan and add the Mustard Seeds.

5. When the Mustard Seeds start to splutter, add the Curry leaves, broken Dry Red Chillies, Asafoetida powder. Fry this for a minute.

6. Pour the contents of the frying pan into the Rasam Vessel.

7. Garnish Tomato Rasam using chopped Coriander Leaves.

8. Tomato Rasam is now ready to serve with rice.

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