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Quick Tomato Rasam

Time
Prep Time: 5 min Cook Time: 15 min Total Time: 20 mins
Servings 4
Description
Tangy and lip smacking rasam ready in a jiffy!
Ingredients
    To grind
  • 2 medium size tomatoes
  • 1 teaspoon tamarind (imli paste)
  • 2 teaspoons jaggery (or to taste)
  • 1 teaspoon rasam powder (or to taste)
  • 1/4 teaspoon chopped ginger
  • 1/4 teaspoon turmeric (haldi powder)
  • 4 to 5 whole peppercorns
  • 3 to 4 curry leaves
  • salt to taste
    • For tempering/ tadka
  • 1 teaspoon ghee
  • 1/2 teaspoon cumin (jeera seeds)
  • 2 garlic (lightly crushed)
  • 3 to 4 curry leaves
  • 1/8 teaspoon asafoetida (hing)
Instructions
  1. Grind together ingredients mentioned under 'to grind' till smooth.
  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. 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. 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/