Tomato Rasam, South Indian recipe Recipe Link : https://www.tarladalal.com/Tomato-Rasam-32903r-------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalTomato Rasam A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking. Rasam is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu).Preparation Time: 10 minutes.Cooking Time: 38 minutes.Serves 4. For the rasam masala1 tsp masoor dal (split red lentil)½ tsp chana dal (split Bengal gram)1 tsp coriander (dhania) seeds3 whole dry Kashmiri red chillies, broken into pieces5 to 6 peppercorns (kalimirch)⅛ tsp cumin seeds (jeera)4 to 6 curry leaves (kadi patta)Other ingredients2 tbsp toovar (arhar) dal½ cup fresh tomato pulp¼ cup tamarind water¼ tsp turmeric powder (haldi)Salt to taste2 tsp coconut oil or any other refined oil¼ tsp mustard seeds (rai / sarson)3 to 4 curry leaves (kadi patta)¼ tsp asafoetida (hing)2 tbsp chopped coriander (dhania) for the garnishFor the rasam masala1. Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.How to proceed1. Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.2. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.3. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.4. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.6. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.7. Pour the tempering over the boiling rasam and mix well.Serve hot garnished with the coriander.Handy tip:Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.