Tomato Rasam/ Thakkali Rasam

Tomato Rasam

Ingredients

Tomatoes - 2 large
Tamarind - 1 inch piece
Salt to taste
Curry Leaves - 1 strand
Red chiillis / green chillies - 2 ( green chillis will add good flavor to tomato rasam)
Garlic pods - 4 nos
Asafoetida - a pinch
Turmeric powder - 1/2 tsp
Coriander leaves - for garnishing

To grind:

Cumin seeds - 1 tsp
Pepper - 1 tsp
Garlic pods with skin - 3 nos

Method:

1. In a pan, pour some water and cook the cut tomatoes and tamarind for 5 minutes

2. Take the tamarind and puree it with hands and strain using a strainer and keep it aside. Same way puree the tomatoes in a blender and keep it aside

3. In a blender, put all the ingredients in section to grind and ground it for just 5 seconds. It should be like below. Should not ground finely.

4. In a kadai, pour oil and throw the mustard seeds, once it splitters, add the curry leaves, chillies, Asafoetida and garlic pods saute for a minute and add the ground mixture to it and saute for a minute. Then add the tomato puree and tamarind puree

5. Then add salt, turmeric powder and required water. Water quantity is of your choice . If you want it to be thick add less water. Let it come to boil. Once it starts boiling switch off the flame in another 2 minutes. Over boiling will spoil the taste of rasam.

6. Garnish with coriander leaves and transfer to a vessel and immediately close the lid till you serve. Closing preserves the aroma of Rasam. Serve hot with Rice and appalam