Tomato Rasam Recipe (South Indian Tomato Rasam)

Ingredients

• 1 tsp masoor (split red lentil) dal
• 1/2 tsp chana dal (split Bengal gram)
• 1 tsp coriander (dhania) seeds
• 3 whole dry Kashmiri red chilli, broken into pieces
• 5 to 6 peppercorns (kalimirch)
• 1/8 tsp cumin seeds (jeera)
• 4 to 6 curry leaves (kadi patta)
• 2 tbsp toovar (arhar) dal
• 1/2 cup fresh tomato pulp
• 1/4 cup tamarind (imli) water
• 1/4 tsp haldi powder (turmeric powder)
• salt (namak) to taste
• coconut oil
• 1/4 tsp mustard seeds (rai / sarson)
• 3 to 4 curry leaves (kadi patta)
• 1/4 tsp asafoetida (hing)
• 2 tbsp chopped coriander (dhania) for the garnish

Steps

1. Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.
3. Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.
4. Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.
5. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.
6. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.
7. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.
8. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
9. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
10. Pour the tempering over the boiling rasam and mix well.
11. Serve hot garnished with the coriander.