Tomato Rasam Written by Kamala Updated on February 10, 2023 in Others, Rasam/Charu Jump to Recipe Print RecipeA simple and easy tomato rasam that can be had as soup or served with hot rice. Pin Print Tomato Rasam 0 from 0 votes Recipe by S Kamala Course: Others, Rasam/CharuCuisine: Indian, TamilDifficulty: Easy Servings2servingsPrep time5minutesCooking time15minutes A simple and easy tomato rasam that can be had as soup or served with hot rice. Ingredients Tomato – 2 Nos Red Chillies – 2 Nos Coriander Seeds – 1 teaspoon Black Pepper – 4 to 5 Cumin (Jeeragam) – 1/4 teaspoon Fenugreek Seeds – 5 to 6 Bengal Gram Dal – 1 teaspoon Urad Dal – 1 teaspoon Turmeric Powder – 2 pinches Asafoetida Powder – 2 pinches Oil – 1/2 teaspoon Mustard – 1/4 teaspoon Curry Leaves – few Coriander Leaves – few Salt – 1/2 teaspoon or as per taste Directions Boil two cups of water and add whole tomato and cook on medium flame for five minutes or till soft. Switch off the flame and cool it. When it is warm enough to handle, mash it and extract the juice. Strain the tomato juice and keep aside. If the extract is too thick, you can add one more cup of water.In a dry kadai add bengal gram dal, urad dal, black pepper, cumin, fenugreek, red chillies, coriander seeds and dry fry till the dals turn golden colour. Cool it and powder it coarsely.Pour the tomato extract in a thick bottomed vessel. Add turmeric powder, asafoetida powder and salt. Bring to boil. When it starts boiling add the coarsely ground powder and curry leaves. Allow to boil for few seconds. Season it with mustard. Finally add coriander leaves and remove from the range.