TOMATO RASAM

 INGREDIENTS FOR MAKING  RECIPE
1. 2 Ripe tomatoes

2. 1 tsp whole black pepper

3. 1 tsp  cumin seeds/jeera

4. 1/2 tsp fenugreek seeds, roasted

5. 1 whole red chili

6. 1 tsp turmeric powder

7. 2 sprigs of curry leaves

8. 1 tsp oil 

9. 1 tsp mustard seeds

10. salt to taste

METHOD FOR MAKING TOMATO RASAM RECIPE

 Boil the tomatoes in water for 5 minutes. 

Meanwhile grind together whole black pepper, whole red chili, cumin seeds (jeera) and roasted fenugreek seeds. 

After boiling the tomatoes, blend it in a mixer or hand blender to a smooth paste.Add the ground powder, turmeric, salt and half the curry leaves and cook on low heat.

Heat oil in a kadai and add mustard seeds. When the mustard seeds begin to splutter, add the remaining curry leaves.Add this to the tomato rasam and switch off the flame when it starts to foam.Remember you should never boil Rasam as it changes the flavour. Switch it off when it starts foaming. 

Serve hot with Rice.