Tomato Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft.
• STEP 3.Add tamarind pulp, water, and rasam powder. Bring it to a boil and simmer for a few minutes.
• STEP 4.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and crushed garlic. Fry until garlic turns golden brown.
• STEP 5.Add this tempering to the rasam and mix well. Garnish with coriander leaves.
• STEP 6.Serve hot with steamed rice or enjoy as a soup.

Cooking Tips

• Adjust the quantity of spices according to your taste preference.
• You can add a pinch of asafoetida for additional flavor.
• If you don't have rasam powder, you can use a combination of coriander powder, cumin powder, and red chili powder.

Storage and Serving

• Tomato Rasam is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.