Asian

Tomato Rasam is for Lunch.

Tomato Rasam takes 5 minutes to prepare.

Tomato Rasam takes 15 minutes to cook.

Tomato Rasam makes 4 servings.

The ingredients for Tomato Rasam are:

Tamarinds, 0.25 cup, pulp
Tomatoes (On the vine clusters), 1.5 - 2
Dal (Toor Dal), 0.5 - 1 serving ( 1/4 - 1/2 cup, cooked)
Rasam powder, 3 tbsp (Add curry powder, if rasam powder is not available)
Turmeric powder - 1 tsp
Salt, 1.5 tsp (adjust to taste)
Water, tap, 4 cup (8 fl oz)

For tempering
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Asafoetida (hing), 0.25 tsp
Butter - Ghee, 2 tsp
Black Mustard seeds, 1 tsp
Cumin seed, 1 tsp
Curry Leaves, 1 sprig
Cilantro, raw, 5 tbsp

Here is how you make Tomato Rasam:

Boil tamarind pulp, curry powder (better if rasam powder is used, could not find that in the Ingredients here), salt, turmeric powder with gently squeezed tomatoes and 1.5 cups of water till the tamarind loses its raw flavor. Meanwhile, cook toor dal (yellow lentil) in water till it the dal is soft and can be mashed. When the tamarind mixture, now close to 'rasam' comes to a boil, add the cooked lentils and add the rest of the water and simmer on medium heat. Once the rasam forms a froth, remove from heat. Now in a frying pan, heat ghee or vegetable oil and add a black mustard seed, if it crackles, add the rest. When all the seeds crackle, add cumin seeds, asafoetida (optional, if you do not enjoy the flavor, but makes for the authenticity of south indian cooking), a spring of curry leaves. remove from heat and add this tempering to the rasam and garnish with cilantro and hot rasam is ready to relish!Serving Size: makes about 5 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user SRIVIDYAY.

The nutritional information for Tomato Rasam is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.7

• Total Fat: 7.6 g
• Cholesterol: 5.5 mg
• Sodium: 1,180.8 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 6.9 g
• Protein: 7.3 g

Tomato Rasam is Asian cuisine.

The dietary needs meet for Tomato Rasam is Vegetarian