- The given ingredients serves for about two persons.
- Adding chilli and chilli powder is of your choice. I preferred pepper spice so skipped adding those.
- You can also add asafoetida even in oil along with curry leaves.
- For the given content add about 3 glass of water totally to get right consistency of rasam,else it becomes watery.
Tomato Thuthuvalai Rasam | Thuthuvalai rasam (method 2)
Thuthuvalai can also be called as purple fruit pea plant in english. They are loaded with abundant health benefits and so I always maintain this plant in my balcony for my regular cooking. Already I have posted a recipe of preparing rasam using these leaves. Because this is regular in my diet need a change in taste. This is my another method of preparing thuthuvalai rasam blended with tomatoes and tamarind.
Click here to see Thuthuvalai rasam (method 1)
Click here to see Thuthuvalai Soup
Tomato -1 big size
Tamarind – amla size
Rasam powder – 2 tsp
Turmeric powder – 1/2 tsp
Crystal salt – 1 tsp
Oil – 1/2 tsp
Mustard – 1/4 tsp
Curry leaves – few
Coriander leaves – to garnish
Hing/Asafoetida/Perungayam – 2 pinches
Galric – 4 pods
Jeera/Cumin seeds – 1/2 tsp
Pepper corns -1/2 tsp
Thuthuvali / Purple pea fruited eggplant leaves – 7-9
1. Boil tomato and tamarind with 1/2 cup of water.
2. Set the ingredients to grind.
3. Grind either using a mixer / mortar pestle / Ammi kal.
4. Grind to a fine paste.
5. Meanwhile the tomatoes would have cooked mushy and allow it to cool and squeeze well.
6. Heat oil in pan, splutter mustard and curry leaves.
7. Add the tomato tamarind water
8. Also add the grinded paste.
9. Add turmeric powder, salt.
10. after two minutes before boiling add rasam powder.
11. Meanwhile set ready the coriander leaves and asafoetida in a vessel/
12. Once the rasam starts boiling put off the flame.
13. Transfer to the bowl and cover with lid and serve hot with rice or drink even as a soup.
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