Thursday, April 19, 2012

Tomato Rasam

 Hybrid tomatoes – 2
 Tamarind – small lemon size
 Turmeric powder – a pinch
 Salt to taste
Green chilli - 2
 Jaggery – small piece
 Garlic – 3 pods
 Curry leaves – little

 For Tempering
 Oil – 2 tsp
 Mustard Seeds – ¼ tsp
 Jeera – ½ tsp
 Red chilli - 2 

                     Place a bowl on stove top add water, tomato, tamarind,green chilli, turmeric powder boil it for 10 minutes. Turn off the stove and cool it. Mash it. Remove the pulp. Place another bowl on stove top add boiled water, garlic, jaggery, curry leaves, coriander leaves and salt. Boil it for 10 – 15 minutes on medium flame. Temper it. Add it to rasam.

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