This being a variety of rasam, which is made purely with tomatoes and with few spices and herbs and this also served along with steamed rice. A must food in south Indian meals, also good for digestion and can also be served as soup.
- Tomatoes – 4 nos
- Water – 2 cup (1/2 litre)
- Cumin seeds – 2 tsp
- Methi seeds – ¼ tsp
- Red chillies – 2 nos
- Coriander leaves – 4 stalks
- Garlic – 3 cloves
- Curry leaves – a string
- Asafoetida – ¼ tsp
- Peppercorns – 1 ½ tsp
- Mustard seeds – 1/4 tsp
- Salt to taste
- Oil – 2 tsp
- Blanch the tomatoes and grind those tomatoes to a puree.
- Pour them in a bowl, along with water.
- Take 1 ½ tsp of cumin seeds, garlic and peppercorns in mixier and coarsely grind it.
- Finely chop the coriander leaves along with the stalk and put them into the tomato water.
- Heat oil in a kadai, put mustard, cumin, curry leaves and red chillies(pinched) and wait till they crackle.
- Put the coarse grounded mixture and fry them till the raw smell goes off.
- Pour in the tomato water, sprinkle with asafetida. Wait till it starts boiling.
- Once it starts boiling, put in low flame for about 10 mins.
Serve hot with steamed rice or as soup. A good comforting and soothing food for fever and cold.