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Monday, June 6, 2011

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.

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