Tomato Rasam Recipe, Andhra Tomato Charu, How to Make Tomato Rasam
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Tomato Rasam Recipe or Andhra Tomato Rasam is one of the integral recipes in south India.
Course:
Soup
Cuisine:
Indian
Keyword:
Tomato Rasam Recipe
Servings: 6
Calories: 40 kcal
Ingredients
- Tomatoes – 5 No.
- Tamarind – Large lemon size quantity
- Turmeric powder – ½ tbsp.
- Salt – 2 tbsp.
- Water – required qty.
- Dry red chillies – 4 No.
- Coriander seeds – 2 tbsp.
- Cumin seeds/ Jeera – 1 tbsp.
- Dry coconut – 3 tbsp.
- Garlic cloves – 2 tbsp.
- Oil – 3 tbsp.
- Fenugreek seeds – few grains
- Mustard seeds – ¼ tbsp.
- Green chillies – 4 No.
- Onion – 1 No. thin slices
- Curry leaves – 2 tbsp.
- Coriander leaves – 3 tbsp.
Instructions
-
In a pressure cooker add sliced tomatoes, tamarind, 1 tbsp. salt, little turmeric powder, and a glass full water. Cook for 3 whistle blows.
-
Put dry red chillies, cumin seeds, coriander seeds, garlic cloves and dry coconut and grind to a fine powder.
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When tomatoes are done, mash them with a dal masher and filter juice through a colander.
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To remove traces of juice we can add water and extract the juice and remove pulp.
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Heat oil in a vessel and put mustard seeds, little fenugreek seeds and cumin seeds.
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Add onions, green chillies, spice powder, curry leaves and dry red chillies and sauté for a while.
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Pour tomato juice, salt and coriander leaves. Boil for a minute or two.
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Tomato Rasam Recipe goes well with Steamed rice.