Tomato-Coconut Rasam

• 500 gms ripe tomatoes
• 1/2 coconut scraped and soaked in 1/2 cup warm water
• a piece of cinnamon
• 2-3 cloves
• 10- 12 whole black pepper
• 3-4 garlic cloves
• a sprig of curry leaves
• 1/4 tsp cumin seeds
• asefotida
• turmeric powder
• 2-3 dried red chillies
• salt to taste
• sugar to taste
• ( Optional) 1 tsp oil

Boil tomatoes in enough water to cook them thoroughly with garlic 6 to 8 whole black pepper clove and cinnamon.When cooked cool and puree in a blender. Remove as much milk from the coconut as you can. Heat oil and add the remaining black pepper and cumin.Let it splutter, add red chilli broken in 2-3 pieces,curry leaves,asefotida and turmeric powder.

Add the tomato puree and bring it to a boil.Lower the heat and let it simmer for 5/10 minutes. Add salt and sugar.Now add the coconut milk and on low flame let it come to a gentle boil. Drink as a very unsual soup or serve with rice.

Variations with Tomato Rasam:

Tomato Rasam 1

Tomato Rasam 2

Tomato Rasam (without tamarind)

Return to Rasam Recipes or go to Curries and Gravies