Tomato rasam recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Ripe tomato - 3
  2. Pigeon pea - handful
  3. Sambar powder - 1/2 teaspoon (tsp.)
  4. Salt - to taste
  5. Curry leaf - 5
  6. Coriander leaf - 5
  7. Ghee - 1 teaspoon (tsp.)
  8. Mustard seed - 1/2 teaspoon (tsp.)
  9. Cumin seed - 1/2 teaspoon (tsp.)
  10. Asafoetida powder - a pinch
  11. Salt - taste.

PREPARATION:

  1. Add water to pigeon pea and cook until it becomes a thick mash.
  2. In a pan add tomato, sambar powder, salt to taste and water as needed (2 cup) and bring to boil.
  3. Now add 2 curry leaf, coriander leaves and continue boiling.
  4. Now add the cooked pigeon pea mash into the boiling rasam.
  5. Now in separate pan heat oil, add mustard seeds, cumin seeds, rest of the curry leaves, asafoetida powder; once the mustard seed stop splattering add this to boiling rasam.
  6. Now remove the rasam from heat and serve.

NOTES:

  1. Goes well with white rice.



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