vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Tomato Rasam

Tomato Rasam
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...

PALAK CHICKEN CURRY

Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Tomato Rasam Recipe, How To Make Tomato Rasam Recipe

Rasam is prepared from the pulp of tamarind, tomatoes, pepper and other spices. The rasam can be just eaten with plain hot rice.

About Recipe

How to make Tomato Rasam

(8 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Tomato Rasam
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 17, 2016


Ingredients used in Tomato Rasam
• Red gram dal - 3-4 tablespoons.
• (large & finely chopped): tomatoes - 4 numbers.
• Garlic paste - 1/2 teaspoons.
• Ginger (finely chopped) - 1 oz.
• Garlic grated - 1 teaspoons.
• Green chilies finely chopped - 1-2 numbers.
• Coriander leaves, finely chopped - to taste.
• Turmeric powder - 1/2 teaspoons.
• Mustard seeds - 1 teaspoons.
• Cumin seeds - 1 teaspoons.
• Whole dried red chili (halved) - 1-2 numbers.
• Asafoetida - pinch.
• Curry leaves few - to taste.
• Chili or pepper powder - to taste.
• Oil - 2 tablespoons.
• Water - 21/2 cup.
• Salt - to taste.
Method:
  • Pick, wash and pressure cook the dal and keep aside.
  • Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chilli and asafetida.
  • When mustard seeds start to splutter add garlic, ginger, tomatoes and green chillies.
  • Add salt, chilli, turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 1(1/2) cup of water and bring to boil.
  • Serve hot garnished with coriander leaves.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter