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Quick Tomato Rasam

Tangy and lip smacking rasam ready in a jiffy!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings: 4
Description
Tangy and lip smacking rasam ready in a jiffy!
Ingredients
    To grind
  • 2 medium size tomatoes
  • 1 tsp tamarind (imli paste)
  • 2 tsp jaggery (or to taste)
  • 1 tsp rasam powder (or to taste)
  • 1/4 tsp chopped ginger
  • 1/4 tsp turmeric (haldi powder)
  • 4 to 5 whole peppercorns
  • 3 to 4 curry leaves
  • salt to taste
    • For tempering/ tadka
  • 1 tsp ghee
  • 1/2 tsp cumin (jeera seeds)
  • 2 cloves garlic (lightly crushed)
  • 3 to 4 curry leaves
  • 1/8 tsp asafoetida (hing)
Instructions
  1. 1
    Grind together ingredients mentioned under 'to grind' till smooth.
  2. 2
    Transfer paste to saucepan, add about 2 to 2 1/4 cups water. Bring to boil. Boil over low-medium flame for 10 to 15 mins.
  3. 3
    For the tempering, heat ghee in a small pan, add cumin, garlic, curry leaves, hing and let sizzle. Then pour the tempering over the rasam.
  4. 4
    Serve the rasam piping hot as soup or with steamed rice.
Note
For a gluten free version, skip asafoetida.
Read it online: https://prathiruchi.com/recipe/quick-tomato-rasam/