Tomato Rasam Recipe

Ingredients:

• Tomatoes - 5 medium
• Garlic - 5 flakes
• Avalu/ Mustard Seeds - 1tsp
• Jeelakarra/Cumin seeds - 1tsp
• Black Pepper Corns - 10
• Rasam Powder - 1tbsp
• Jaggery/Bellam - 1tsp
• Karvepaaku/Curry Leaves - 3 stems
• Salt to taste
• Oil - 1tbsp
•  Water - 4 to 5 cups

Method:

• Blanch tomatoes in hot water. Once the tomatoes are cooked remove from heat and cool it.
• Take out the skin and mash the pulp in water.
• Now add Rasam Powder and jaggery to this water and keep aside.
• Crush jeelakarra/cumin seeds, pepper corns and garlic.
• Heat oil in a pan. Add avalu/mustard seeds and allow it to splutter.
• Add crushed jeera, pepper corns, garlic and curry leaves and fry for 2minutes.
• Now add tomato water to this popu and boil for10minutes.
• Add salt and coriander leaves.
• Garnish it with coriander leaves and serve hot with rice or even to drink as soup