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» Tomato Rasam Recipe
Tomato Rasam Recipe
For the rasam:
9-10 medium size red and juicy tomatoes
1 or 2 cups water
For the spice herb mixture:
½ cup coriander stems with or without leaves
1 inch ginger/adrak
10-12 black pepper/sabut kali mirch
1 tbsp cumin seeds/jeera
For the tempering:
2 tbsp oil
2 to 3 sprig of curry leaves/kadi patta
a pinch of asafoetida/hing
1 tsp mustard seeds/rai
1 tsp urad dal/husked split black gram
1 or 2 red chillies, broken
½ tsp turmeric powder/haldi
Steam the tomatoes.
Once they cool, cut them and mix together to a smooth puree.
In a grinder or mortar and pestle make a coarse paste of all the ingredients as described in the spice herb mixture list above.
Heat oil and cook the mustard seeds. When they start to bubble add the urad dal.
Fry the urad dal till light brown and then add all the other tempering ingredients, except turmeric powder.
Fry up for a minute.
Add the coarse herb and spice paste with turmeric powder and fry it.
Now add the tomato puree, water & salt.
Take to a thorough boil and then simmer for 10-12 minutes.
Decorate tomato rasam with coriander leaves and serve it with the tomato rasam hot with rice.
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