Tomato Rasam

Tomato Rasam 

Tomato rasam served hot with rice makes a comfortable meal during rainy days. It can also be served plain with toasted bread. This rasam is very good for digestion. 

What you need:

• 3 tomatoes (large)
• 2 green chillies 
• 2 tsp rasam powder
• 3 tbsp coconut to extract half cup coconut milk 
• 1 tsp lime juice
• 1 tbsp oil for tempering 
• 1/2 tsp mustard 
• 1 tsp jeera
• Few curry leaves 
• Salt to taste

Method:

1. Cut the tomatoes in large pieces. Break the chillies into two. Heat 2 cups of water and cook the tomatoes and green chillies until they are soft. Remove the tomato pieces, discard the skin and let it cool. Keep the water in which tomatoes are boiled. 
2. Grind the tomatoes and cooked chillies in a blender. 
3. Grind the coconut in warm water and extract thick coconut milk.
4. Heat oil in a pan, add mustard, jeera and curry leaves. Add in the tomato chilli paste. Fry for a while. Add the rasam powder and coconut milk. Mix well. Add salt and lime juice. 
5. If you want a thinner rasam add the remaining water and boil well. 
6. Serve hot with rice. It can also be consumed as an appetiser.