Tomato rasam
Ingredients:
Tomatoes ½ kg
Tamrind 1 small round size
Red chillie powder 2 tsp
Pepper powder 2 tsp
Saffron ½ tsp
Ginger garlic paste 1 tsp
Corriander leaves 3 stalks
Curry leaves 2 stalks
For seasoning:
Oil 1 table spoon
Cummin seeds ½ tsp
Mustard seeds ½ tsp
Whole red chillie 2
Garlic pods 2
Curry leaves 4-5 leaves
Method:
Wash and cut up the tomatoes, add the chillie, saffron, pepper, cummin powders, ginger garlic paste, curry leaves and corriander leaves & tamrind, add one mug of water about ¾ litre add salt and ½ tsp of (hing) asoefetida and allow it to boil for about 15 min on slow fire. Remove from stove and allow it to cool a little so that you can squeeze out and strain out the boiled content into a dish.
Take a small pan, heat the oil and add the mustard,cummin,whole red chillie, garlic pods and the curry leaves when it is brown add the seasoning to the rasam. It can be served with hot rice.
