Tomato Rasam 2 types

TOMATO RASAM 2 WAYS
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients

For Tomato Rasam (Without Rasam Powder)

• 4 Medium size Desi Tomatoes, roughly diced
• 1 Sprig Curry leaves, roughly torn
• 2 tbsp Tender Coriander stems, chopped
• 2-3 Garlic cloves, roughly crushed
• ½ tsp Roasted Cumin seeds, roughly crushed
• 2 tsp Black Peppercorn, roughly crushed
• Salt to Taste
• 2 Cups Water
• 1 Cup Toor Dal Water
• 2-3 tsp Tamarind pulp
• Salt to Taste
• 2 tsp Jaggery
• Prepared Tempering
• Little water
• 1 tbsp Coriander leaves, chopped
• 1 tsp Black Peppercorn, crushed

For Tempering

• 1 tsp Ghee
• ¼ tsp Fenugreek seeds
• ½ tsp Small Mustard seeds
• 2 Sprig Curry leaves
• 5-6 Button chillies

For Rasam Powder

• 1 tsp Ghee
• ½ tbsp White Urad Dal
• ½ tbsp Chana dal
• 1 ½ tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 10-15 Black Peppercorn
• ¼ tsp Fenugreek seeds
• 5-6 Dry Red chilli
• 1 sprig Curry leaves
• 1 tsp Degi Red chilli powder

For Tomato Rasam With Rasam Powder

• 2 tsp Oil or Sesame oil (Optional)
• ½ tsp Small Mustard seeds
• 2 Sprig Curry leaves
• 2 Dry Red chili, broken into half
• 2 Garlic cloves, roughly chopped
• 2 Tomatoes, roughly chopped
• ½ tsp Turmeric Powder
• 1 Heaped tbsp Rasam Powder
• 2 Cups Toor Dal Water
• 2-3 tsp Tamarind pulp
• Salt to Taste
• 2 tsp Jaggery
• 1 tbsp Coriander leaves, Chopped

For Garnish

• Coriander sprig

Process

1. In a mixing bowl, add tomatoes, curry leaves, tender coriander stems, garlic cloves, crushed black peppercorns, roasted cumin seeds, salt to taste and mashed everything well.
   
2. Keep it aside for further use.
3. In a sauce pot, add prepared tomato mixture, water and cook on medium flame for 5-10 minutes.
4. Now, add toor dal water and mix well. Add tamarind pulp, salt to taste and mix well.
5. Add jaggery and bring it to a boil. Pour the prepared tadka and mix well.
6. Add coriander leaves, black peppercorns and mix well.
7. Once done transfer it into a serving bowl, garnish it with coriander sprig and serve hot with rice.

For Tempering

1. In a tadka pan, add ghee once the ghee is hot, add fenugreek seeds, and small mustard seeds.
   
2. Add curry leaves, button chillies and let it splutter well.
3. Keep it aside for further use.

For Rasam Powder

1. In a small pan, add ghee once ghee gets hot, add urad dal, chana dal, and saute well.
2. Now, add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, dry red chili.
3. Add black peppercorns, dried red chili and roast everything well.
4. Once the spices turn fragrant, switch off the flame and transfer it into a bowl, add curry leaves and degi red chili powder and mix everything well.
5. Transfer the mixture into the grinder jar and grind it into a fine powder and keep it aside for further use.
6. In a sauce pot, add oil or sesame oil once it's hot, add mustard seeds, curry leaves and let it splutter well.
7. Add dry red chili, garlic cloves, tomato and saute well.
8. Add turmeric powder, prepared rasam powder and saute on medium flame.
9. Add toor dal water and mix well. Add tamarind pulp, jaggery and mix well.
10. Bring it to a boil. Add coriander leaves and mix well.
11. Once done transfer it into a serving bowl, garnish it with coriander sprig and serve hot with rice.