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Tomato Rasam


4 large tomatoes chopped fine

1 small onion

3 tbsp red gram dal

2 green chillies

1 inch piece ginger chopped fine

pinch of turmeric

2 1/2 cups water

bunch of coriander leaves

1 tbsp rasam powder (optional)

For tempering:

2 tsp ghee

1 tsp mustard seeds

1/2 tsp cumin seeds

1 dry red chili halved

2 cloves garlic crushed

few curry leaves


Chop the tomato and onion,  Take a pressure cooker and place all the ingredients in it and mix them well. put the lid on and cook on high till 2 whistles come leave for another 3-4 minutes and take off heat. Temper it with the tempering ingredients.

Method for tempering:

take a pan and heat the ghee and add all the ingredients except curry leaves , when the mustard seeds splutter add the curry leaves and take off heat .




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                                              Last modified: October 17, 2003