Tomato rasam

Ingredients

• 1  Tomato
• Half a lemon size Tamarind
• 1 cup Toor Daal(Togari Bele)
• Pinch of Hing and Haldi
• 2 to 3 split green chillies
• Jaggery/Brown Sugar
• 1 tablespoon Rasam powder
• Curry leaves and Cilantro/Coriander
• 1 teaspoon mustard seeds
• 2 dry red chillies
• 2 to 3 teaspoons Ghee/cooking oil
• Salt as per taste

You may like

Tomato and tuna quiche

Preparation

• Pressure cook Toor Daal,tomato by adding a pinch of haldi and a few drops of oil...Until the daal gets crumbled.
• Soak tamarind in a Luke warm water for about 15 to 20 minutes(Or Just Microwave the tamarind along with some water for about 1 minute).
• Squeeze out the tamarind juice and add enough water to get the required rasam consistency(approximately 2 cups of water).
• Get this tamarind juice to a boil,add split chillies,hing,haldi,cilantro/coriander and curry leaves.
• Gently Mash Toor daal and Tomato and add this to the tamarind juice mixture.
• Add jaggery, salt, rasam powder and get everything to a nice boil(recommended to check the seasoning). Switch off the flame and garnish it with tadka.
• For Tadka:Take 2 teaspoons ghee in a small Kadai,add mustard ,when it starts to splutter add hing,curry leaves,dry red chillies. Cut the flame to Off.
  Tomato Rasam is ready ,serve with Steamy hot rice with a Ghee on top