Tomato Rasam (With coconut and No Dal)

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!

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INGREDIENTS:

Tomatoes – 2

Shredded Coconut – 2 tbsp

Pepper – ½ tsp

Green Chillies – 2

Cumin powder – ½ tsp

Turmeric powder – a pinch

Salt – as per taste

For Tempering:

Oil – 1 tbsp

Mustard seeds – ½ tsp

Urad Dal – ¼ tsp

Chopped Curry leaves – few

Asofoetida – a pinch

METHOD:

Cut the tomatoes into half and boil them in enough water for about 15 to 20 minutes.

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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.

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Put the paste in a deep bottomed pan and add about 2 – 2.5 cups of water.

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Place the pan on the stove on a medium heat. Add the slit green chillies, cumin powder, turmeric powder and salt. Boil well.

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Once boiled, turn off heat and prepare the tempering with the ingredients mentioned under the tempering section. Add the tempering to the rasam. 

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Your Tangy tomato Rasam is ready to be served.

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Serve hot with Rice and papad.

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