Tomato Paruppu Rasam South Indian tomato rasam This recipe is from FoodFood TV channel By Sanjeev Kapoor 12 Jul 2023 in Recipes Course New Update 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 Advertisment 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 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. Heat 1 cup water in a deep non-stick pan, add tamarind pulp, a few torn curry leaves, rasam powder and mix. 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. 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. Heat ghee in a small pan. Add mustard seeds. When they splutter, add red chillies and the remaining curry leaves. Add the tempering to rasam and cover immediately to trap the flavours. 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. #Asafoetida #Curry leaves #Dried red chillies #Fresh coriander leaves #Mustard seeds #Pure ghee #Rasam powder #Salt #Tamarind pulp #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article