Tomato Rasam Recipe is a delicious tangy South Indian curry made from fresh tomatoes simmered in a spicy tamarind curry.Serve it for lunch or dinner along with a muttakose poriyal and fresh steamed rice for a wholesome lunch or dinner.
Drain and cook the dal in four and a half cups of water with half teaspoon turmeric powder in a deep nonstick pan till soft. Strain and use the dal stock only
Heat three and a half cups of water in another nonstick pan. Add the tamarind paste,tomatoes, salt, the remaining turmeric powder, rasam powder and half the hing. When the mixture comes to a boil, reduce heat and simmer for ten to fifteen minutes or till it reduces to half its original volume
Add the strained dal water to this tamarind mixture. Add the coriander leaves and continue to boil for three to five minutes more.
Heat the oil in a small non-stick frying pan. Add the mustard seeds and when they splutter,add the cumin seeds, curry leaves, the remaining asafoetida and black pepper powder
Add this tempering to the rasam and cover immediately to trap the flavors