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Tomato rasam – Tirunelveli style

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Adjust Servings:
1 tbsp oil
1/4 tspn Mustard seeds
10 - 12 pods garlic Choose smaller size
Few curry leaves
3 - 4 Whole red chilli
1/4 tspn turmeric powder
1/4 tspn asafoetida
4 cups Strained Tomato juice
Few coriander leaves
For adjusting the sour flavour water

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Tomato rasam – Tirunelveli style

    • 20 mins
    • Serves 4
    • Easy




    A tomato soup that can be had with rice –

    South Indian delicacy

    Hey everyone,

    Rasam is nothing but a soup which is usually served with ricenor had after you have finished your meal. There’s a big story behind this rasam that originated during the british era. So rasam is very popular and is an age old proven remedy dish discovered by our ancestors. There are many different types of rasam, tomato being my all time favourite.

    It is so damn easy that you can prepare in no time and has very few ingredients.

    Method :

    Firstly in a blender jar you have to prepare plain tomato juice. Just cut them all and grind it to very thin consistency. Strain it and set aside. In a chatty, heat oil, add mustard seeds to splutter followed with garlic pods. Garlic pod should be smaller in size and kept has whole. curry leaves, whole red chilli, turmeric powder and asafoetida.

    One most important thing to note while making rasam is that do not burn any single ingredient. Else you will taste a bitter rasam. Just keep the flame low untill your entire cooking process. Time to add the strained tomato juice. Check for salt. Garnish with chopped coriander leaves and bring it to a good rolling boil. Check for taste if the raw smell of tomato has gone you can transfer it to a serving bowl.

    Thats it. Simple, authentic and satisfying recipe. Goes well with white rice and stir fry okra. You can check out my okra recipe suitable to have with rice here.

    Have a nice day!

    (Visited 532 times, 1 visits today)

    Monisha C.

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