Green coriander(dhaniya) - 2 tbsp (finely chopped)
Oil/Butter - less than 1 tbsp
Jeera(cumin seeds) - 1/2 tsp
Rie- 1/2 tsp
Heeng (asafoetida) - 1 to 2 pinch
Curry leaves - 8 to 10
- How To Make Tomato Rasam
Wash tomatoes and cut one tomato into 8 pieces, repeat with the others as well.
Pour oil or butter in a pan(kadhai), put Jeera in hot oil. After Jeera is roasted add black pepper, clove, cinnamon, red chilly followed by tomato pieces, ginger and 1 tbsp green coriander. Mix all the ingredients properly.Cover the pan and cook tomatoes on a low flame till they turn soft. After cooling put these in a mixer. Paste for Rasam is ready.
Pour oil or butter in a pan and heat, put Heeng, Jeera, Rie in hot oil. Once Jeera and Rie are roasted put curry leaves and fry. Now add the tomato paste, 4 cups water and salt. Cook till water comes to boil. Tomato Rasam is ready.
Take out Rasam in a bowl and garnish with green coriander. You can drink it as a soup right away or serve with rice.
If you want garlic and onion in your Rasam then peel 1 onion and 5-6 garlic cloves. Cut them into pieces and put it in oil after Jeera is roasted. Fry till the onions turn pink, now add the remaining spices and tomato paste and cook. Follow the above given instructions once you have fried the ingredients.
For Dal Rasam
Cook 2 tbsp dal in a cooker till 1 whistle goes off, take out the dal and grind. Add dal paste, tomato masala, water, salt to Tadka and mix. Dal Rasam is ready.