Categories: saaru/Rasam, tomato recipies

Ingredients

• Serves: 4-6
• Preparation time: 5-10mins
• Cooking time: 30mins (Including pressure cooking time)
• Ingredients:
• Carrot: 1 medium sized
• Tomato: 3 medium sized
• Potato: 1 tbsp cooked and mashed or 1/2 of medium sized potato (optional)
• Turmeric powder: a pinch
• Rasam powder: 1.5 tsp (adjust according to your family needs)
• Tamarind: 1/2 tsp thick extract (adjust according to the sourness of the tomato)
• Jaggery/Brown sugar: 1 tsp
• Salt: According to taste
• For tempering:
• Coconut oil or any other cooking oil: 1 tsp
• Mustard seeds: 1/2 tsp
• Asafoetida/hing: a pinch
• Curry leaves: 6-8nos

Directions

1. Method:

2. De-skin the potato.Pressure cook the carrot, tomatoes & potato for 2-3 whistles.Allow them to cool.
3. Meantime, add a cup of water to a saucepan. Add tamarind, salt, jaggery to the water & boil it.
4. Grind the carrot, tomato, potato to a smooth paste. Add this paste to the boiling water. Stir well & allow it to boil.
5. Add the rasam powder & boil again on medium flame.
6. Prepare the tempering. Add oil in a small pan. When oil is hot, add mustard seeds. Follow it by asafoetida & curry leaves. When leaves become crisp, turn off the heat & pour the tempering over the rasam prepared.
7. Stir well & serve the rasam hot with steamed rice.

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