Cuisine: Karnataka state of India
Ingredients:
Tomato – 6
Black pepper powder – ¼ teaspoon
Cumin powder – ¼ teaspoon
Chilli powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Salt – as required
Jaggery – ½ teaspoon
Seasoning:
Oil – 2 teaspoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Dry red chillies – 2
Garlic – 7 cloves
Curry leaves - 1 sprig
Method:
In a vessel, boil the tomatoes in water and peel them. Grind them into a watery puree along with a little water. Filter the puree. In a pot, heat oil and add mustard seeds and cumin seeds. Once they splutter, add curry leaves and dry red chillies. Sauté for a few seconds and add tomato puree, salt, chilli powder, black pepper powder, cumin powder, turmeric powder and jaggery. Let it boil for 20 minutes. Serve hot along with rice. Tomato Rasam can also be served as a soup.
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