Peppery Tomato Rasam


    1. Mustard seeds ½ tsp
    2. Asafetida A pinch
    3. Curry leaves 5-6
    4. Tamarind pulp 2 tsp
    5. Garlic (chopped) 2 flakes
    6. Cumin seeds ¼ tsp
    7. Coriander seeds 1 tbsp
    8. Coriander powder 1 tsp
    9. Salt and Pepper To taste
    10. Dried red chilli 1 no
    11. Tomato puree 2 cups
    12. Curry and pepper masala oats 2 cups

preparation method

• Take a pan and dry roast mustard seeds, coriander seeds, cumin seeds and asafetida.
• Add dry red chilly, Saffola oats 5-6 curry leaves in the same pan. Let it roast and then grind.
• Take a pan with oil and heat it.Add finely minced garlic and tomato puree.
• Add oats mixture and then water.
• Season it with salt and let it simmer.
• Adjust the seasoning and add tamarind pulp in it.
• Once cooked, strain it.
• Garnish with chopped coriander leaves & Serve hot.

Serving Suggestions

    Serve 2
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:30 Mins Cook: 15 to 30 minutes

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