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Tomato Rasam

by Radhika (follow)
Radhika Ram
Soup (256)      Indian (223)      Tomatoes (202)     
Tomato Rasam is a popular South Indian dish that can be served with the main course meal or can be enjoyed separately as a soup. There are many other varieties of rasam. This is the simplest recipe to make.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 7-8 servings

2 finely chopped tomatoes
1 garlic clove finely chopped
2 tsp rasam powder ( you an get in any Indian store of Priya or MDH brand)
1/2 cup split pigeon peas (toor dal)
1 tsp black pepper
3-4 pieces of tamarind or you can use tamarind pulp
1 pinch asafoetida
1 tsp mustard seeds
Coriander finely chopped
4-5 curry leaves
1 tsp ghee


Soak tamarind in water for 5 min and squeeze it and extract two glass of juice out of it in a pan (If you are using readymade tamarind pulp, you can add water in it).

Add chopped tomatoes, garlic, salt and rasam powder in it and heat it till it boils and the tomatoes becomes soft.

In the mean time cook split pigeon pea (toor dal) with water, mash it and put it in the above mixture and blend it properly.

Now heat 1 tsp ghee in a pan and add mustard seeds and asafoetida. When it splutters, put it in rasam and garnish it with coriander and curry leaves.

It can be served hot with rice, vada or else you can enjoy it as a soup.

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