Tomato rasam or thakkali rasam recipe is an easy and quick recipe prepared in the pressure cooker to quicken the cooking process. Tomato rasam is thin in consistency as a recipe. It can be taken as a soup in meals instead, taking it with any major meals . Well, ingredients are added into the pressure cooker and cooked till it gets rasam consistent. Rasam is a South Indian dish, it’s a part of their cusine. They love to have this in their meals!
1 tsp oil
One tsp coriander seeds
½ tsp jeera
10 methi seeds
3 dried Kashmiri red chilli
few curry leaves
¼ tsp black pepper
1 medium sized tomato (finely chopped)
2 green chili (slit lengthwise)
few curry leaves
1 cup tamarind extract
½ tsp haldi powder
Half tsp jaggery
Salt to taste
2 cups water
1 cup toor dal
Coriander leaves – few
Oil – little
Mustard seeds- 1 tsp
½ tsp urad dal
2 dried red chilli
Firstly, add a tsp of oil and roast ingredients – coriander seeds, jeera, methi seeds, red chili, curry leaves and pepper.
Then, blend to fine powder and keep side.
Then, in a kadai take tomatoes, green chili and curry leaves.
Further, add tamarind extract, turmeric, jaggery and salt to it
Well, cover and boil the tamarind water for 15 minutes.
Now, add 2 cups of water and boil it
Moreover, add cooked toor dal and mix well.
Add prepared rasam powder or udupi rasam powder.
Well, mix it well and continue to boil for few minutes.
Besides, prepare for tempering by heating oil, in another pan
Add ingredients such as mustard, urad dal, dried red chili, curry leaves and hing.
Pour the tempering onto the rasam.
Garnish with coriander leaves
Finally, serve hot and enjoy!
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