Tomato Rasam

Tomato Rasam goes well with rice. It can be preserved about 3days. The main ingredient are Tomatoes.

Ingredients:

Tomatoes- 4 medium

Besan flour- 1tbsp

Sugar- 1tsp

Green chilli- 2no

Chilli powder- 1/2 tsp

Salt- for taste

Oil- 1tsp

Mustard seeds- 1tsp

Jeera-1tsp

Turmeric- pinch

Garlic- 1tbsp

Ginger- 1tbsp

Water- 1cup

Cilantro- 2tbsp

Curry leaves- 4 no

Preparation:

1. Wash the tomatoes, slice each tomato into 2 pieces. Take them in a bowl, add 2cups of water, boil them till they are well cooked.

2. Cool them, mash properly and remove the tomatoes skin, keep aside.

3. Chop the ginger, garlic, green chilli, cilantro and keep aside.

Method:

1. Heat oil in the pan, add hing, mustard seeds when they crackle, add jeera.

2. Add turmeric powder, ginger, garlic, curry leaves, green chillies and fry for 1mt.

3. Add besan flour, stir well and cook till the raw taste goes but don't burn it.

4. Add the boiled tomato liquid, add salt, chilli powder, sugar, mix well and let it come to boiling point.

5. Once its boiled, check the salt.

6. Add chopped cilantro and turn off the stove.

Serve hot with plain rice.

Its a different kind of rasam. Since its made of tomatoes, everyone likes it. Hope you will try and enjoy this recipe.