More South Indian Recipes

Note: Use coriander leaves with steps to make tomato rasam more flavorful. Stems gives the wonderful flavor to it.

Directions:

1. 
   
   
   

   
   

   Chop 2-Tomatoes Into Big Pies and 2-Tomatoes Into Small Pieces.

   
   
   
   


2. 
   
   
   

   
   

   Add cumin seeds, black peppercorns and garlic cloves in the small jar of a grinder.

   
   
   
   


3. 
   
   
   

   
   

   Grind them Into a Medium CoARSE Paste. Transfer it to a small bowl. You can also use mortar and pestle to make the paste instead of using mixer grinder.

   
   
   
   


4. 
   
   
   

   
   

   Add Chopped Tomatoes (2-Tomatoes Chopped Into Big Pieces) in the same jar and grind until smooth puree.

   
   
   
   


5. 
   
   
   

   
   

   Heat oil in a pan over medium flame. Add mustard seeds; When they begin to crackle, add asafoetida, dry red chilli and curry leaves.

   
   
   
   


6. 
   
   
   

   
   

   Add cumin-Black-Peaper-Garlic Paste (Prepared in Step-3).

   
   
   
   


7. 
   
   
   

   
   

   Sauté it for a minute.

   
   
   
   


8. 
   
   
   

   
   

   Add Tomato Puree. Mix Well and Cook for 3-4 minutes.

   
   
   
   


9. 
   
   
   

   
   

   Add 2 Tablespoons Chopped Coriander Leaves.

   
   
   
   


10. 
    
    
    

    
    

    Add red chilli powder and salt. Mix well and cook for a minute. Add chopped tomatoes and cook for 1-2 minutes.

    
    
    
    


11. 
    
    
    

    
    

    Add 1reme cups water.

    
    
    
    


12. 
    
    
    

    
    

    Mix and brings it to boil over medium flame. When it starts to boil, Reduce Flame to low and Cook for Around 4-5 Minutes Until Mixture Turns Frothy.

    
    
    
    


13. 
    
    
    

    
    

    Add finly chopped coriander leaves.

    
    
    
    


14. 
    
    
    

    
    

    Turn off the flame and transfer it to a bowl. Serve With Steamed Rice.