Tomato Rasam

Ingredients

• • Full ripe tomato - ½ kg
• • Tamarinds - a little
• • Ghee (for frying) - as required
• • Curry leaves - 1 sprig
• • Coriander leaves - a little
• • Salt - as required
• • Jaggery - as required
• • Asafoetidas - a pinch

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Ingredients For Grinding Together Coarsely

• • Green chillies - 3
• • Onions (small, peeled) - few
• • Garlic flakes - 3
• • Coriander seeds - 1 ½ teaspoons
• • Cumin seeds - ½ teaspoon
• • Cinnamon - ½ inch piece

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Method

• 1. Chop tomatoes into big pieces.
• 2. Add just enough water to cover the pieces.
• 3. Add tamarind and boil till tomatoes become just soft. (till outer skin peels easily)
• 4. Allow to cool. Grind to smooth paste and strain to remove seeds and skin etc.
• 5. Dilute if necessary, add salt, jaggery.
• 6. Fry pound ingredients in ghee and, add to tomato juice.
• 7. Boil for 1 or 2 minutes.
• 8. Garnish with coriander and curry leaves.
• 9. Heat little ghee, add asafoetida powder and mix with rasam.
• 10. If you want to serve this rasam as appetizer strain it just before serving.