Tomato Rasam - Kerala
Ingredients
Serves: 4
250 g tomatoes, diced
1 onion, chopped
Spices
4 cloves garlic, crushed
4 green chilies, chopped
1 tsp. tamarind pulp
1 tbsp. jaggery
1 tsp. mustard seeds
10 curry leaves (optional)
1 red chili, broken into two
1 tsp. coriander seeds – roasted & powdered
1 tsp. cumin seeds + 2 tsp. peppercorns – roasted & powdered
½ tbsp. oil
Method
1. Boil the tomatoes, chilies and garlic in 4 cups of water.
2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
3. Heat the oil. Add mustard seeds until they splutter. Add the curry leaves, red chili, asafetida powder and onion and fry for a minute.
4. Pour it over the tomatoes. Heat and serve the 'rasam' garnished with chopped cilantro/corriander leaves.
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