Tomato Rasam (Thakkali Rasam)

1. 1

   Cut the tomatoes into 8 if it is big one or 4 if it is small one.

2. 2

   Let the tamarind soak in water.

3. 3

   Slice the green chillies vertically into 2.

4. 4

   Heat up the vessel and pour 3 tsp of oil.

5. 5

   Put the mustard seeds, fengreek seeds and cumin seeds.

6. 6

   Once you see the seeds cracking, tear open and put the dried red chillis.

7. 7

   After 5 seconds, put the tomatoes and green chilli.

8. 8

   Now put the turmeric powder and stir until tomato seem cooked (Probably for 2 mins).

9. 9

   Put the rasam powder and mix it well for a minute.

10. 10

    Filter the tamarind water and pour it in the vessel.

11. 11

    Mix it for a minute and add 2 cups of water.

12. 12

    Add salt and leave the rasam to boil for a minute.

13. 13

    Switch off the heat and put the coriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.