This rasam is made with pureed tomato. To get the real taste of tomato make sure the tomatoes are sour enough so that you dont have to add tamarind or lime juice to adjust the taste.
1. Ripe tomatoes (thakkaali) - 250 gm
2. Rasam powder - 2 tea spoon
3. Turmeric powder 1/4 tea spoon
4. Asafoetida - 1/4 tea spoon
5. Garlic - 1 clove crushed (optional)
6. Crushed black peppercorns - 5-6
7. Curry leaves - 1 sprig
8. salt
9. Coconut oil - 1 table spoon
10. Mustard seeds - 1/2 tea spoon
11. Red chillis - 2 (break each into 3)
12. Corriander leaves - 1 table spoon
METHOD
1. Cut the tomatoes into 2 or 4. Cook this with a cup of water till the skin gets peeled on its own. Allow to cool, remove skin and run in a mixie for 8-10 seconds.
2. Mix the pureed tomato and items 2-8 in the same vessel in which the tomato was cooked. Add 1 more cup of water. heat on medium flame. When it starts frothing stir well and allow to cook for 5 more minutes on low flame. Switch off stove and add corriander leaves.
3. Heat oil in a small pan. Splutter mustard seeds and fry the red chillis. Pour into the rasam.
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