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Preparation Time : 5
Cook Time : 25
Total Time : 30
tomatoes 4 nos
peppercorns 1 tsp
cumin seeds 1 tsp
dry Chilli 1 nos
mustard seeds 1/4 tsp
oil 1/2 tsp
ghee 1/2 tsp
garlic cloves 2 nos
curry leaves 2 sprig
coriander leaves 1/4 cups
asafoetida powder 1/4 tsp
mashed tur dal 1/4 cups
Pressure cook tur dal for 15 minutes till it's mushy.
In a mortar and pestle add peppercorns ,cumin seeds and dried chilli and crush coarsely. Atlast crush garlic.
In a bowl mash tomatoes and add coarsely ground powder.
To the tomato mixture at boiled Tur dal.Add tumeric powder and salt to taste.
For tempering add oil and ghee on a medium flame. To it add mustard seed , asafoetida and curry leaves.
Let the froth appears on top of the rasam mixture.Do not boil. Garnish with finely chopped coriander leaves.
Traditional tomato rasam is ready to drink as a soup or to mix and eat with plain rice.
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