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Home>>South India>>Kerala>>Cuisine>>Tomato Rasam

Tomato Rasam

Tomato Rasam

Ingredients
Tomato Rasam, Tomato Rasam cuisine, Tomato Rasam Recipe, Tomato Rasam South India cuisine, Tomato Rasam Dishes of Kerala
  • 3-4 tbsp. Red Gram Daal
  • 4 large tomatoes (finely chopped)
  • 1/2 tsp. Garlic paste
  • 1-inch piece of ginger (finely chopped)
  • 21/2 cups water
  • 1tsp Garlic grated
  • 1 or 2 green chilies finely chopped
  • Coriander leaves finely chopped
  • Salt to taste chili or pepper powder to taste.
  • 1/2tsp. turmeric powder
  • 1tsp. mustard seeds
  • 1tsp. cumin seeds
  • 1-2 whole dried red chili (halved)
  • a pinch asafetida (hing)
  • Few curry leaves
  • 2tbsp. oil

Method

  • Pick, wash and pressure cook the daal and keep side.
  • Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
  • When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
  • Add salt, chili & turmeric powder and a cup of water.
  • Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
  • Garnish with coriander leaves and serve hot.
 

 More Cuisine in Kerala

>> Aviyal

>> Theeyal

>> Thoran

>> Chicken Masala Malabar

>> Chicken Stew

>> Fish Molly

>> Injipuli

>> Puttu

>> Tomato Rasam

>> Banana Chips

>> Drumstick Thoran

>> Olan

 

More Information About Kerala

 
>> City >> Cuisine >> Fairs and Festivals
 

 

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