Coconut Tomato Rasam Recipe by Aboorva lakshmi Sampath kumar
Cooking Instructions 10 mins 1 Firstly, Grind the sliced tomatoes along with 3 cloves garlic, small pinch of ginger slice and 2 green chillies. Filter the grinded items and keep separately. 2 For tempering, Add required oil in a pan, add pinch of Asafoetida once oil sprinkles, Mustard seeds, cumin seeds, 3 cloves of garlic, crushed black pepper powder and a pinch of turmeric powder for aroma and mix it up with filtered tomato paste. 3 Add water, curry leaves and close the pan. Let it boil for 5 mins and open the lid. 4 Once the lid is open, add tamarind pulp and jaggery as required for taste and flavour it up spicy with rasam powder. Let it boil for 2 mins. 5 Finally, add grated coconut and coriander leaves for seasoning and the colourful spicy pulpy tomato rasam is ready for serving. 6 It can go with any kind of vegetable side-dishes when taken with white rice. 1 Firstly, Grind the sliced tomatoes along with 3 cloves garlic, small pinch of ginger slice and 2 green chillies. Filter the grinded items and keep separately. 1 Firstly, Grind the sliced tomatoes along with 3 cloves garlic, small pinch of ginger slice and 2 green chillies. Filter the grinded items and keep separately. 2 For tempering, Add required oil in a pan, add pinch of Asafoetida once oil sprinkles, Mustard seeds, cumin seeds, 3 cloves of garlic, crushed black pepper powder and a pinch of turmeric powder for aroma and mix it up with filtered tomato paste. 2 For tempering, Add required oil in a pan, add pinch of Asafoetida once oil sprinkles, Mustard seeds, cumin seeds, 3 cloves of garlic, crushed black pepper powder and a pinch of turmeric powder for aroma and mix it up with filtered tomato paste. 3 Add water, curry leaves and close the pan. Let it boil for 5 mins and open the lid. 3 Add water, curry leaves and close the pan. Let it boil for 5 mins and open the lid. 4 Once the lid is open, add tamarind pulp and jaggery as required for taste and flavour it up spicy with rasam powder. Let it boil for 2 mins. 4 Once the lid is open, add tamarind pulp and jaggery as required for taste and flavour it up spicy with rasam powder. Let it boil for 2 mins. 5 Finally, add grated coconut and coriander leaves for seasoning and the colourful spicy pulpy tomato rasam is ready for serving. 5 Finally, add grated coconut and coriander leaves for seasoning and the colourful spicy pulpy tomato rasam is ready for serving. 6 It can go with any kind of vegetable side-dishes when taken with white rice. 6 It can go with any kind of vegetable side-dishes when taken with white rice. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Garlic chicken and rice Slow cooker Mississippi chicken (sandwiches) Watermelon ice cream sundae Thai peanut noodle salad Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream Garlic chicken and rice Slow cooker Mississippi chicken (sandwiches) Watermelon ice cream sundae Thai peanut noodle salad Stuffed Brioche French Toast with Blueberry Compote & Whipped Cream Kadahi chicken (My first recipe) Thai golgappe My Porridge with desicated Coconut & Chia Seeds 😗 Wainar flour and kunu Beetroot, Lentil & Nuts Salad with Lamb Dahi ke kabab Green chilli pickle Kambu (Bajra) Upma Chole bhature Chaney Ki Daal Palak Kadahi chicken (My first recipe) Thai golgappe My Porridge with desicated Coconut & Chia Seeds 😗 Wainar flour and kunu Beetroot, Lentil & Nuts Salad with Lamb Dahi ke kabab Green chilli pickle Kambu (Bajra) Upma Chole bhature Chaney Ki Daal Palak