Tomato Rasam

Tomato Rasam , also known as tomato charu, is a part of a daily meal in South India. This sour and spicy dish goes very well with dal and rice .
This recipe is the basic and simple one without any dal in it. Rasam can also be made with dal, which is called Pappu Charu, which I shall blog soon.


Ingredients :

• Ripe tomatoes - 4
• Water - 5 - 7 cups
• Jeera - 1 tsp
• Mustard Seeds - 1/2 tsp
• Red whole Chilies - 3
• Hing - a pinch
• Whole Pepper - 5-7
• Curry leaves - one spring
• Oil - 2 tsp
• Rasam Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Jaggery - 1 inch
• Tamarind Pulp - 2 tbsp
• Salt - to taste
• Chopped Cilantro - for garnishing

Directions :

• Blanch tomatoes in hot water, peel the skin , mash or grind the pulp.
• Add water to the pulp, salt, rasam powder, turmeric powder, tamarind pulp, jaggery, whole peppers ( or can be powdered coarsely) and boil the misture.
• For tempering : In a separate small pan, take oil, add mustard seeds, after they crackle, add cumin seeds, red whole chillies, curry leaves and hing.
• Add the tempering to the rasam, boil for another 8 - 10 minutes.
• Add chopped cilantro at the end.