Next up on ‘Rasam Series’ is a dish prepared using the most common vegetable available in your refrigerator – Tomatoes.
The below recipe has a ‘Tangy’ tomato and coconutty flavor to it. It sure will enrich your taste buds 🙂
Do give it a try!
Tomatoes – 2
Shredded Coconut – 2 tbsp
Pepper – ½ tsp
Green Chillies – 2
Cumin powder – ½ tsp
Turmeric powder – a pinch
Salt – as per taste
Oil – 1 tbsp
Mustard seeds – ½ tsp
Urad Dal – ¼ tsp
Chopped Curry leaves – few
Asofoetida – a pinch
Cut the tomatoes into half and boil them in enough water for about 15 to 20 minutes.
Once cooked, turn off the heat and allow the tomatoes to cool down completely.
Once cool, blend the tomatoes together with coconut and peppercorns to a fine paste. If needed you can add ½ cup water while blending.
Put the paste in a deep bottomed pan and add about 2 – 2.5 cups of water.
Place the pan on the stove on a medium heat. Add the slit green chillies, cumin powder, turmeric powder and salt. Boil well.
Once boiled, turn off heat and prepare the tempering with the ingredients mentioned under the tempering section. Add the tempering to the rasam.
Your Tangy tomato Rasam is ready to be served.
Serve hot with Rice and papad.