Tomato Rasam / Saar

Ingredients: 

3 Medium sized Tomatoes

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon chilli powder

4-5 Black Pepper Corns

2-3 Dry red Chilies

1/2 Teaspoon Turmeric Powder

1 Tablespoon Grated Jaggery

Few coriander leaves for garnish

Salt to taste

For Tempering : 

1 Teaspoon Oil

1/2 Teaspoon Cumin Seeds

1/2 Teaspoon Mustard Seeds

10-12 Curry Leaves

1-2 Dry red Chilies

Pinch of hing/Asafoetida

Method:

In a small saucepan, take tomatoes and about 3 cups of water. Let the water come to boil for about 10 minutes. You will see that tomato skin will start to loosen up. Switch off the heat and allow them to cool for some time and discard the skin.

Add peeled tomatoes, along with other ingredients from ingredient list except salt and jaggery in the grinder jar and using about 2 cups water, grind to very smooth puree. To give tempering, in another saucepan, add a teaspoon of oil and once the oil is hot, keeping the heat on low, add cumin seeds and mustard seeds and cover. Let the seeds crackle, then add curry leaves, red chilies and pinch of hing or asafoetida. Saute for few seconds and add the ground tomato puree and some water jaggery. Let it come to complete boil. Add salt, mix and remove from heat & garnish it with coriander leaves. This tomato saar/rasam goes really well with hot and steamy white rice with some papad, pickles and vegetables.