A thin curry prepared using lentils and Tomatoes. Tomato Rasam is known as Tomato Saaru in Kannada.
Time Required: 25 Minutes
1 Cup Tuvar Dal
4 Tomatoes, Pureed
2 tbsp Saarina Pudi/Rasam Powder
A Bengal Gram size White Hing/Asafoetida
2 sprigs of Curry leaves
2 tbsp Coriander leaves
Salt to taste
For the Seasoning:
1tbsp Ghee/Clarified butter or Oil
½tsp Mustard Seeds
½tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida
3 Pods Garlic, Crushed (Optional)
½tsp Turmeric Powder
3 – 4 Peppercorns, Crushed
Cook Tuvar dal until soft. Grind or mash the Tuvar dal to a paste, add 2 Cups of water and sieve into a thick-bottomed vessel. Puree the Tomatoes and sieve it into the same vessel as the dal. Add Saarina Pudi, Jaggery, Curry Leaves, Hing and Salt and let it boil for a minute. Add 2 cups of water and continue to boil for 5 minutes. Switch off the stove.
Heat Oil/Ghee and add Mustard Seeds and when they splutter, add Jeera, Peppercorns, Hing, Turmeric Powder and Garlic. Remove the curry leaves from the Rasam. Pour seasoning over the Tomato Rasam and add Coriander leaves, mix well. Serve Tomato Rasam hot with plain Rice or sip as an appetizer.