Rasam is a South Indian dish which is tangy and spicy and can be either served as soup or paired with rice for main course. There are many variety of rasam made in different regions of south India. Here is how to make Tomato Rasam Recipe.
Add the chopped tomatoes, tamarind paste, tuvar dal, garlic and curry leaves in a pan.
Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.
Add rasam powder, crushed black peppercorns, cumin seeds and salt and cook until rasam comes to a gentle boil.
Add coriander and remove the pan from heat.
Heat ghee for tempering in a pan.
Once the ghee is hot, add mustard seeds, hing and dry red chillies and let them crackle for a few seconds.
Pour the tempering over the rasam and mix well.
Increase or decrease the amount of tomato paste according to the tanginess of the tomatoes.
You can also adjust the amount of black pepper according to your taste.