Chettinad Tomato Rasam

My cousin sister made this rasam when I was there in Pollachi last weekend. I was bowled over by the taste and decided this is the first thing I am going to make for Krishna when I am back in Chennai. I managed to do it. By Krishna’s mercy it did come out well. We can actually kind of have this a different type of soup also. Here you go…

Ingredients
Tomato – 5
Red Chillies – 2-3
Corriander Seeds – 3 tsps
Jeera – 2 tsps
Pepper – ½ tsp
Thoor Dhal – 2 tsps
Curry leaves – a little
Asafoetida – a pinch
Coconut Milk – ½ glass
Oil for Frying
Mustard Seeds – a little
Urad Dhal – a little
Red Chillies – 1(For Frying)
Corriander Leaves – a small bunch

Method:

Add the thoor dhal to a pan and fry till the aroma comes and the dhal turns light golden brown. Allow it to cool.Next add the thoor dhal, red chillies, coriander seeds, jeera and pepper, make a powder and Keep it aside. Next boil the tomatoes and peel the skin and grind them to a puree. Heat the oil in a pan, add the mustard seeds and wait till they burst and add the urad dhal, red chilly, asafoetida and curry leaves. Next add the tomato puree, powdered mix, salt and add two glasses of water(You can add more water if you feel that consistency is thick) and allow it to boil till the raw smell leaves. Next add the coconut milk and allow it to cook for another 10 mins. Cut the coriander leaves and add it to the rasam. Spicy chettinad tomato rasam is ready.