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Tomato Paruppu Rasam

South Indian tomato rasam This recipe is from FoodFood TV channel

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Tomato Paruppu Rasam
Main Ingredients Tomato, Split pigeon peas
Cuisine Tamil Nadu, Karnataka
Course Soups
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Tomato Paruppu Rasam

  • 2 medium Tomato , chopped
  • 1/4 cup Split pigeon peas , soaked
  • 1 1/2 teaspoons Rasam powder
  • 2 tablespoons Tamarind pulp
  • 10-15 Curry leaves
  • to taste Salt
  • a pinch Asafoetida
  • 1/4 cup Fresh coriander leaves , chopped
  • 2 tablespoons Pure ghee
  • 1/2 teaspoon Mustard seeds
  • 2 Dried red chillies , broken

Method

  1. Drain and put pigeon peas into a pressure cooker. Add 2 cups water, close the cooker with its lid and cook under pressure till 2-3 whistles are given out. Strain and reserve the cooking liquour. Mash the pigeon peas well.
  2. Heat 1 cup water in a deep non-stick pan, add tamarind pulp, a few torn curry leaves, rasam powder and mix.
  3. Add tomatoes, salt and asafoetida and mix well. Add half the coriander leaves and mix. Cover and cook on medium heat for a few minutes.
  4. Add the reserved cooking liquour to the tomatoes and continue to cook for 1 minute. Add the mashed pigeon peas and mix and bring the mixture to a boil.
  5. Heat ghee in a small pan. Add mustard seeds. When they splutter, add red chillies and the remaining curry leaves.
  6. Add the tempering to rasam and cover immediately to trap the flavours.
  7. Transfer the rasam into a serving bowl, garnish with remaining coriander leaves and serve hot with rice. You can even serve it as a soup.
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