Ingredients:
Serves: 4
8 oz. or 250 gm tomatoes, diced
1 onion, chopped
4 cloves garlic, crushed
4 green chillies, chopped
1 tsp. tamarind pulp
1 tbsp. jaggery
1 tsp. mustard seeds
10 curry leaves (optional)
1 red chilli, broken into two
1 tsp. coriander seeds – roasted & powdered
1 tsp. cumin seeds + 2 tsp. peppercorns – roasted & powdered
½ tbsp. oil
Method:
1. Boil the tomatoes, chillies and garlic in 4 cups of water.
2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
3. Heat the oil. Add mustard seeds until they splutter. Add the curry leaves, red
chilli, asafoetida powder and onion and fry for a minute.
4. Pour it over the tomatoes. Heat and serve the rasam garnished with chopped
cilantro/coriander leaves
Serves: 4
8 oz. or 250 gm tomatoes, diced
1 onion, chopped
4 cloves garlic, crushed
4 green chillies, chopped
1 tsp. tamarind pulp
1 tbsp. jaggery
1 tsp. mustard seeds
10 curry leaves (optional)
1 red chilli, broken into two
1 tsp. coriander seeds – roasted & powdered
1 tsp. cumin seeds + 2 tsp. peppercorns – roasted & powdered
½ tbsp. oil
Method:
1. Boil the tomatoes, chillies and garlic in 4 cups of water.
2. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.
3. Heat the oil. Add mustard seeds until they splutter. Add the curry leaves, red
chilli, asafoetida powder and onion and fry for a minute.
4. Pour it over the tomatoes. Heat and serve the rasam garnished with chopped
cilantro/coriander leaves
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