Tomato Rasam

Tomato Rasam could be a savory soup-like dish that can be enjoyed over rice or served as a generous soup. This classic Tomato Rasam formula is vegetarian as well. It does not incorporate rasam powder, lentils, and tamarind.

Tomato Rasam Recipe:

INGREDIENTS

For the spice-herb blend

• ⅓ container coriander stems – with or without clears out
• 7 to 8 garlic cloves – medium-sized, peeled
• 1 inch ginger – generally chopped
• 2 teaspoons cumin seeds
• ¼ teaspoon dark peppercorns

For tomato puree

• 1.5 to 1.75 mugs tomatoes – chopped, 275 grams or 3 large-sized tomatoes 

For making tomato rasam

• 1 tablespoon oil – gingelly oil 
• ½ teaspoon mustard seeds – dark
• ½ teaspoon urad dal – husked, part or husked, entirety dark gram
• 1 or 2 dry ruddy chilies – broken and seeds evacuated
• 1 squeeze asafoetida (hing)
• 10 to 12 curry takes off or 1 spring of curry clears out
• ¼ teaspoon turmeric powder (ground turmeric)
• salt as required
• 1.5 glasses water or include as required
• 2 to 3 tablespoons coriander takes off – chopped, (cilantro) (dhania)  

INSTRUCTIONS

Making ground flavor & herbs blend

• Take generally chopped coriander stems with or without takes off (almost a modest bunch of coriander stems) in a blender or blender bump. Moreover include the peeled garlic cloves and generally chopped ginger.
• Include cumin seeds and dark peppercorns.
• Crush to a coarse glue or a semi-fine glue. Evacuate in a partitioned bowl or plate.

Making tomato puree

• Within the same blender include the tomatoes (washed and chopped).
• Pound or mix to a smooth puree. 
• If you need to, you’ll be able to whiten tomatoes and then puree them. 

Making tomato rasam

1. In an overwhelming container or pot, warm the oil. Keep the fire to its most reduced.
2. Include the mustard seeds and let them start to crackle.
3. When the mustard seeds begin to crackle, at that point include urad dal. 
4. Blending frequently broils urad dal until it turns brilliant.
5. Include the dry ruddy chilies (divided and seeds evacuated) and 1 squeeze of asafoetida.
6. Mix and sear for a few seconds until the ruddy chilies change color.
7. Include the coarsely ground coriander stems+ginger+garlic blend and curry takes off.
8. Sauté for a miniature on the most reduced heat.
9. Include turmeric powder and blend it with the rest of the blend.
10. Presently include the tomato puree and blend it exceptionally well.
11. Season with salt as per taste.
12. At that point include 1.5 mugs of water.
13. Blend well and stew Thakkali Rasam on medium-low heat.
14. At last, turn off the heat and include the chopped coriander.
15. Check the taste of tomato rasam and include more salt in case required. 

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