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Tomato Rasam

Rasam is a thin, very spicy southern Indian soup served with other dishes, typically as a drink. Rasam can even work as a medicine, when you are suffering from cold and fever. It is a combination of sweet, sour and spicy tastes.
Ingredients
  • Ripe Tomatoes - 2 nos:
  • Whole Pepper - 10 nos:
  • Cumin (Jeera) - 2 tsp:
  • Garlic Flakes - 3 nos:
  • Chopped Coriander leaves - 2 tsp
  • Salt - as required
  • Oil - 1 tsp
  • Red Chilli - 2 nos:
  • Curry leaves - 4-5 nos:
  • Rasam Powder - 1  tsp
  • Jaggery – 1/2 tsp
  • Asafoetida - a pinch
Preparation Method
  1. Blanch tomatoes in hot water, take out the skin and mash or grind the pulp.
  2. Add lot of water to the pulp, salt, rasam powder and jaggery and mash well either with hand or with a hand blender.
  3. Powder pepper, cumin, garlic coarsely.
  4. Heat oil in a pan and splutter mustard seeds, cumin, curry leaves, red chilli.
  5. Once they crackle add powdered pepper, garlic, asafoetida and fry for 1min:
  6. Add tomato rasam, boil well for 5-10 mins: add coriander leaves.
  7. Serve hot as a soup or with steaming hot plain rice and papads. 

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