S.B.S.Tomato Rasam

S.B.S.  TOMATO RASAM

This  ' Saute, Blend, Simmer ' Tomato Rasam is my family's favourite, and preparing it is like child's play .  The taste and flavour are no less than that of other  Rasams  cooked with much elaboration.

INGREDIENTS

Red, ripe and juicy tomatoes ( cut into quarters ) - 4

Coriander seeds - 1 tbsp

Split black gram dal - 1 tsp

Pepper - 1/4 tsp

Cumin seeds - 1/4 tsp

Fenugreek seeds - 1 pinch

Red chillies - 2

Garlic - 4 cloves

Asafoetida - 1 pinch

Ghee - 1/2 tsp

Freshly grated coconut - 1 tbsp

Salt - 1 1/2 tsps

METHOD

1. SAUTE

 Heat ghee and add all the ingredients except the grated coconut, asafoetida, salt and tomatoes. Roast on low flame till the spices emanate a very pleasant aroma and then add asafoetida followed by tomatoes.Cover and cook on low flame till the tomatoes become slightly soft.

2. BLEND

 Allow to cool and then blend the sauteed ingredients with coconut gratings  into a smooth paste. Add salt . Pour one liter of water to the tomato paste in a slow and steady stream.

3.SIMMER

 Cook on low flame till the Rasam becomes foamy and switch off flame when it is about to boil over.

 Enjoy the flavoursome Tomato Rasam as it is or with steaming hot rice.