No-cook tomato rasam recipe for a spicy lunch fix

What to cook for lunch on a holiday is often a puzzle in the kitchen. Children get bored of eating the same fixed dishes every day and start insisting on eating out. But eating fried and spicy food too often is not good for health. So new recipes should be tried out for children at home. One such easy recipe is tomato rasam, which is very simple to make.

Usually tomatoes are cooked before making tomato rasam, but in this method the tomatoes need neither to be cooked nor roasted. This rasam tastes delicious with hot rice.

To make it, you need tomatoes, curry leaves, coriander, oil, mustard seeds, garlic, red chilli powder, salt, coriander leaves, chana dal, black pepper powder, dried red chillies, fenugreek seeds, tamarind and jaggery.

The method is quite straightforward. First, roast coriander seeds, mustard seeds, cumin, dried red chillies, black pepper, chana dal and fenugreek seeds in a pan until they turn fragrant and light red. Then add curry leaves. Once everything is roasted, let it cool, then grind it in a mixer jar.

Now heat oil in a pan and add garlic, tomatoes and curry leaves and mix. Then add a little water and bring it to a boil. Once the tomato mixture comes to a boil, add finely chopped coriander leaves and tamarind pulp.

After this, add red chilli powder, turmeric, the prepared spice mix, jaggery and salt to taste, and mix everything well.

With this, the tomato rasam made in this very easy way is ready. Rasam made this way tastes delicious with hot rice and every member of the family will like it.