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Foodrhythms

About Recipe

Tomato Rasam

Ingredients

1/2 Kg Tomatoes Chopped into Small Pieces

7 Medium Sized Green Chillies Chopped into Fine Pieces

2 Bunches of Curry Leaves

1 Table Spoon Coriander Leaves

1/4 Tea Spoon Turmeric

1 Tea Spoon Salt

1 Tea Spoon Coriander Powder

1 Medium Sized Onion Cut Vertically

6 Garlic Pieces

1 Tea Spoon Jeelakarra (Cumin Seeds)

1/2 Tea Spoon Avalu (Mustard Seeds)

10 Black Pepper Pieces

1 Tea Spoon Tamarind

2.5 Table Spoons Oil

1/2 Tea Spoon Ginger Garlic Paste

Cooking Procedure

1

Add 2 Cups of water, Chopped Tomatoes & Tamarind to a bowl and cook them until tomatoes are well cooked. Keep it aside for it cool.

2

Make Juice of Tomatoes & Tamarind in the same  bowl by adding  another 1.5 cups of water and throw away the pulp, add extra water if the juice is thick.

3

Add Oil to a Pan / Bowl and let it heat.Add 1/2 Tea Spoon Jeelakarra (Cumin Seeds), Avalu (Mustard Seeds), 12 Curry Leaves, Chopped Green Chillies, Chopped Onions to the hot oil and let them cook until onion turns golden brown color.

4

Add Ginger Garlic paste, Turmeric, Tomato Juice to the above mixture and mix well.

5

Add Salt, cleaned Curry Leaves stems and let it boil on medium heat for around 10 minutes.

6

Grind 1/2 Tea Spoon Jeelakarra (Cumin Seeds), Black Pepper, Garlic lightly and add it to the cooking Tomato Rasam.

7

Add Coriander Leaves and take off the heat.

Tags

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