Tomato Rasam

Ingredients

• Tomatoes - 3
• Tamarind - one lemon sized
• Rasam powder - 1 1/2 teaspoons
• Toor dal or arhar dal - 3 tablespoons
• A pinch of asafoetida (hing)
• Few curry leaves
• Chopped coriander leaves - 2 tablespoons
• Salt to taste
• FOR SEASONING
• Ghee -1 tablespoon
• Mustard seeds - 1 teaspoon
  
  

Method:

Step 1

Soak the tamarind in 1/2 cup of water for 15-20 minutes. Squeeze the tamarind juice out of the pulp and discard the pulp. Keep the tamarind juice aside

Step 2

Wash the toor dal thoroughly and pressure cook the dal in 1 1/2 cups of water upto 4 whistles till it become soft. Once cooled, smash the dal and keep it aside.

Step 3

Heat a heavy bottomed vessel on a low flame. Add 1/2 cup of tamarind juice. Add to it one finely chopped tomato, rasam powder, salt, curry leaves and asafoetida . 

Step 4

Grind the remaining 2 tomatoes in a mixer to a smooth puree.

Step 5

Now add this tomato puree to the tamarind mixture and mix well.

Step 6

Boil the rasam on a low flame till the raw smell of the tamarind goes away. Add smashed dal and 2 cups of water and boil for another 5 minutes.

Step 7

Add more if required to adjust the consistency and bring it to boil. Then switch off the flame.

Step 8

Heat ghee in a pan. Add mustard seeds, Once the seeds start to splutter, add it to the rasam. Take out the rasam in a serving bowl and delicious rasam is now ready to be served

Step 9

Garnish with chopped coriander leaves and serve hot with rice.