Tomato rasam recipe

Ingredients

• Tamarind - one lemon sized ball
• Tomatoes - 2 to 3
• Rasam powder - 1 spoon
• Toor dal - one handful
• Asatifida - 1/2 pinch
• Mustard seeds - 1 teaspoon
• Coriander leaves - one handful
• Salt to taste
• Ghee to garnish

For the rasam powder :

• Coriander seeds (dhania) - 2 tablespoons
• Cumin seeds(jeera) - 1 teaspoon
• Toor dal - 1 tablespoon
• Channa dal - 1 tablespoon
• Red chillies - 1 or 2
• Peppercorns - 1 teaspoon

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Preparation

• Dry roast all the rasam powder ingredients and grind them to make a powder.
• Make a paste out of the tamarind and boil along with cut tomatoes in a thick bottom vessel.
• You may strain the tomatoes after they are cooked well, if u dont like it in the rasam. Add some rasam powder, salt and bring to a boil.
• Pressure cook the toor dal and mash well with lotsa water. Add more of the dal water to the rasam than the dal per se.
• Bring to boil, add asatofida and bring to boil again. Heat a little ghee separately, splutter the mustard seeds and garnish on the Rasam!