TOMATO RASAM

METHOD OF PREPARATION

INGREDIENTS

Blanch or pressure cook 250 gms. of Tomatoes along with one medium sized Onion and Six to eight pods of Garlic. When cold, put in a mixi and make a fine homogenous thick liquid. Pour enough water in the vessel for two to three people and add salt to taste, add 1/4 spoon of Turmeric powder, Two spoons of Rasam powder , one spring of curry leaves and a pinch of Asafoetida. You may add a little sugar if you like. In case Tomatoes are of sweet variety, you may add little Tamarind paste to taste. One table spoon of freshly made paste of Jeera , And two pods of Garlic with quarter spoon of Black pepper is to be added now. 

Bring it to boil on a medium flame. 

Temper with Jeera and a pinch of Asfoetida and one red chilli in oil or Ghee. Add finely chopped Coriander to taste. Usually a quarter cup of the chopped coriander will be perfect. 

TOMATO RASAM IS READY!!!! 

The above Rasam would be slightly Hot. If you want , you may reduce Rasam Powder usage to half the quantity. Some people use Toor dhall to make thick Tomato Rasam. You may use the same if you like.