This is my husband’s special tomato rasam recipe. Our dear friend V, gave instructions on phone and fortunately (for me) it turned out pretty good (in his words “restaurant style”) the first time he made it. He is very proud of his rasam and making it used to be a secret ritual for a while. But finally I coaxed him to tell me the recipe for the blog.
So here it is my husband’s very famous tomato rasam.
- 3 Tomatoes – medium, ripe
- 1 tsp Tamarind pulp
- 1 tsp Coriander powder
- ½ tsp chili powder Red
- 1 tsp Ghee
- 1 tsp Mustard seeds
- 2 Garlic cloves
- 4 - 5 Curry leaves
- to taste Salt
- Coriander leaves – chopped for garnish
- Make a small “+” cut on the tomatoes; drop them in 1½ cups of boiling water and blanch for 4-5 minutes. Remove from water, cool, peel skin and puree in a blender.
- In the same water used for boiling tomatoes, add the tomato puree, tamarind paste and bring to a simmer.
- Add all the powders and salt.
- Bring to a boil; simmer on medium-high flame for 5 minutes.
- In a small pan, add ghee and do the popu/ tadka with mustard seeds, minced garlic, curry leaves. Add this to rasam, mix well, garnish with coriander leaves. Enjoy with rice and papad or as soup.