How to make Tomato Rasam - Tangy and spiced tomato based broth made from split pigeon peas.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Tomatoes (टमाटर), Split Pigeon pea
Cuisine : Tamil Nadu
Course : Soups
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
For more recipes related to Tomato Rasam checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Moong And Paneer Broth, Clear Chicken Soup, Crabmeat Soup with Sweetcorn, Roasted Carrot and Corn Soup.
Tomato Rasam Recipe Card
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Tomato Rasam Recipe
Tomatoes chopped 4 large
Split Pigeon pea 4 teaspoons
Dried red chillies 3
Black peppercorns 6
Cumin seeds 1/4 teaspoon
Ginger roughly chopped 1 inch piece
Salt to taste
Oil 2 tablespoons
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 8-10
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Boil the toovar dal with five cups of water. Strain the water and keep aside the dal for some other dish. Dry roast the red chillies, peppercorns and cumin seeds and grind with the ginger.
Step 2
Boil the dal water with the tomatoes and salt and cook till the tomatoes are completely mashed. Heat oil in a small pan.
Step 3
Add asafoetida, mustard seeds and curry leaves. When the seeds splutter add it to the tomato mixture.
Step 4
Mix and cook once again for two minutes so that the flavours mingle. Serve hot garnished with coriander leaves.
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