Tomato Rasam also called a Poondu Rasam is a very staple diet in the South Indian household. Being a South Indian and growing up in that environment this version was my favorite. The tomatoes in this rasam can be kept as pieces or ground into a puree and had as a soup. Serve it with hot rice, topped with ghee and a South Indian vegetable of your choice, like beetroot curry, carrot curry, pavaikkai curry etc. Simply delicious.
Serves: 4 persons
Cooking time: about 30 minutes
Preparation Time: 30 minutes
Ingredients
Method
Heat the ghee in a sauce pan; add mustard seeds, cumin seeds, garlic and curry leaves to the hot ghee. Once they crackle add the tomato puree, lemon juice or tamarind water, coariander powder, turmeric powder, cumin powder, asafoetida, pepper, chiili powder. Stir and allow it to come to a boil. Add the whisked turvar dal, 2 cups of water and all it to a boil and simmer for 10 minutes until you notice the rasam frothing up.
Garnish with finely chopped coriander leaves.
Serve with hot rice or as a soup. A dash of ghee in the rasam before serving will enhance the taste.
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Comments
asafoetida as an optional ingredient has been mentioned, but not during preparation.
Roshni
Priyanka, very home and every region has a way of making a particular recipe and there are some that is passed along in a family and this one has been passed on from my great great grandmother. Ofcourse, you can choose to adapt this recipe to suit your taste. There is no authentic recipe in cooking and techniques. Hope this helps.
Priyanka in Indian cooking there is never any 'wrong ' recipe..one can make any changes in the ingredients or in the proprtion of ingredients..th e final result is what matters... try making changes to ur dishes and u will be pleasantly surprised..