Ingredients :
1. Tomato 4
2. Chilly powder ½ teaspoon
3. Coriander powder 1 teaspoon
4. Pepper powder 1½ teaspoon
5. Turmeric powder 1 teaspoon
6. Garlic 5
7. Oil 1 tablespoon
8. Dry red chilly 2
9. Mustard seeds ½ teaspoon
10. Curry leaves 4-5
11. Coriander leaves ½ cup
12. Salt As per taste
13. Asafoetida (hing) ½ teaspoon
How to make tomato rasam:
  • Put whole tomatoes in boiling water, simmer for 4 minutes, keep it aside to cool.
  • Heat 1tsp. oil in a small pan, add pepper powder and 1 tsp. curry leaves and mustered seeds, roast till aromatic, when cracked. Keep aside.
  • Peel away the broken skin of boiled tomatoes and mash them into a pulp
    To the thick tomato pulp, add Dry red chilly , all leaves, all masalas, salt, tamarind, and bnd it with the blender.
  • In a deep pan, add the stock.
  • Heat ghee in small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic to it and stir.
  • Season the rasam with the prepared tadka.
  • Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
  • Serve hot as a soup or with steaming hot plain rice and papads