Tomato Rasam - Stimulating Thin Tomato Juice!

Generally ‘Rasam’ means the juice with flavor. In South India ‘Rasam’ means seasoned sour thin juice of tamarind. Tomato Rasam is made in the same way but with adding tomato juice with tamarind.  Lets make this simple yet zesty recipe for the pleasure of Krishna.

Ingredients:

• Tomatoes – 4 if big or 6 medium
• Tamarind – Ball of a big lemon size
• Green chilly paste of about 8 to 10 chillies
• Turmeric powder – ½ tsp
• Salt – 1 ½ tsp
• Curry powder or Rasam powder – 1 tsp
• Cilantro – 5 twigs (grated finely)
• Oil, Mustard Seeds, Cumin Seeds, Asfedita powder (hing) and Curry leaves for sautéing

Procedure:

• Soak tamarind for 15 minutes before you begin to make the rasam
• Cut the tomatoes in big size in a heavy bottom pot and add about 2 cups of water. Let it boil for 10 minutes. Let it cool for some time.
• Take out pulp from tamarind and keep it ready to add.
• Now take a big sieve and try to filter out tomato juice in a bowl. Add more water to remove the juice properly.
• Now add tamarind juice and put on stove on the same pot and let it cook for some time.
• Add chilli paste, chopped cilantro, rasam powder, salt.
• Take a small pan to prepare sautéing. Add the above mentioned items and prepare the vok. Add this to the boiling rasam. Rasam is ready to serve. Serve hot with rice. You can drink it while the juice is warm.