Tomato rasam with Ginger-Garlic

While traditional rasam can take around half an hour to make, you can whip up a quick version of rasam in 10-15 minutes. You don't need to add dal, rasam powder or any other spices. Ginger and garlic are the main ingredients which gives a flavor to this rasam.

Servings: Serves 1–2

Ingredients:

1–2 tomatoes, chopped

1 inch ginger, chopped

2 garlic cloves, chopped

1 green chili

¼ tsp turmeric powder

¼ tsp jaggery powder (optional)

1 tbsp coconut oil

¼ tsp mustard seeds

½ tsp cumin seeds

Few curry leaves

A pinch asafoetida (hing)

Salt to taste

1 cup water

2 tbsp coriander leaves, finely chopped

Method:

1. In a saucepan, heat oil on medium flame. Add mustard seeds, cumin seeds and curry leaves. Let it splutter.
2. Add green chili, ginger and garlic. Saute it for few seconds.
3. Now, add chopped tomatoes & turmeric powder. Saute it for a minute.
4. Add 1 cup of water, salt to taste and jaggery. Mix well and let it boil for 10–15 mins.
5. Once the tomato cooked well, add asafoetida and turn off the flame.
6. Tomato rasam is now ready to taste. Adjust the taste before serving (if required).
7. Garnish with coriander leaves and serve hot with steamed rice.

Note:

• Can add 2 tsp of lemon juice if required.
• You can pour the tempering separately, after cooking the rasam.