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Posted by on May 4, 2007 in South Indian Rasams | 0 comments

Tomato Rasam


• 250 gms tomatoes (diced)
• 1 onion (chopped)
• 4 cloves garlic (crushed)
• 4 green chilies (chopped)
• 1 tsp. tamarind pulp
• 1 tbsp. jaggery
• 1 tsp. mustard seeds
• 10 curry leaves (optional)
• 1 red chili, broken into two
• 1 tsp. coriander seeds  (roasted & powdered)
• 1 tsp. cumin seeds +  2 tsp. peppercorns (roasted & powdered)
• ½ tbsp. oil
• Salt to taste


1. Boil the tomatoes, chilies and garlic in 4 cups of water.
2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes. Let it cool, blend and strain.
3. Heat the oil. Add mustard seeds until they splutter.  Add the curry leaves, red chili, salt, asafetida powder and onion and fry for a minute.
4. Pour it over the rasam.  Heat and serve the rasam garnished with chopped corriander leaves.

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