Amma’s Tomato Rasam recipe

Amma’s Tomato Rasam

Ingredients:

The following are to be ground together into a smooth paste:

Tomato – 3 Nos -medium sized

Green Chilli – 1 number

Red Chillies – 2 numbers

Pepper corns -  2 teaspoon

Cumin  seeds – 1 tablespoon

Garlic pods – 8 nos

Small Onions – 4 nos

Tamarind – 5 gms (or the size of a small gooseberry)

Ginger – a small piece (1/2 inch)

Ingredients for Seasoning:

Mustard Seeds – 1 teaspoon

Asafoetida – 2 pinches

Turmeric Powder – 1 teaspoon

Oil or Ghee – 2 tablespoons

Diced Coriander leaves

Diced Curry leaves

Salt to taste

Method:

Heat oil in a deep vessel. Lower the heat and then add Mustard seeds.

Once the seeds split, add Asafoetida powder and sauté for a minute.

Then add the ground mixture to the oil and add 3 – 4 glasses of water.

The amount of water can be reduced or increased as per your preference of thickness of the rasam.

Add turmeric powder and salt. 

(If you are using Pepper powder instead of whole pepper corns add it now and mix well).

Finally add in the diced coriander and curry leaves.

Now increase the flame and when it is about to boil, switch off the stove. Do not let it boil over.

This can be mixed with steamed rice and eaten. 

It can also be had as a hot, spicy soup with a pinch of butter and deep fried bread pieces.