Tomoto Soup is always One's favorite. It is simple and easy to prepare irrespective of the time and season. There are many types of process and versions in preparing the spicy tomoto soups. For a convenience I am sharing you the simple method Tomoto soup preparation.

[caption id="attachment_1223" align="aligncenter" width="1500"]Home Made Tomoto Soup in 5 mts Home Made Tomoto Soup in 5 mts[/caption]



Ingredients

Tomatpes Medium sized 2-Chopped
(arhar dal/toovar dal) Split pigeon peas 4 tbsp
½ Tamarind lemon-sized ball
¼ Fresh coriander leaves Chopped.
1½ tsp Rasam powder
¼ tsp Asafoetida (hing)
Salt to taste
Curry leaves 10-12
Pure ghee 4 tbsp
Mustard seeds ½ tsp
Dried red chillies 2

Method

  • Wash dal thoroughly in pure water.

  • After washing drain and cook in two cups of water until soft.

  • After boiled properly, Strain and mash well. Reserve the strained cooking liquid.

  • Soak tamarind in one cup of warm water; squeeze out pulp, strain and reserve.

  • Reserve some coriander leaves for garnishing. Mix tamarind pulp with the remaining chopped coriander, rasam powder, asafoetida, salt and half the curry leaves. Bring to a boil, lower heat and simmer for two to three minutes.

  • Add chopped tomatoes and the reserved cooking liquid. Simmer for four to five minutes and stir in the mashed dal. Stir well and cook for one minute more.

  • Remove from heat and sprinkle the reserved chopped coriander leaves.

  • Heat pure ghee in a small pan; add mustard seeds and sauté till they begin to splutter. Add red chillies and the remaining curry leaves and stir well. Pour the sizzling spices over the rasam and cover immediately to trap the flavours. Serve hot.

Tip: To serve rasam as an appetiser, strain and pour into small glasses, garnished with a slice of lemon. Traditionally, rasams are cooked in a pan made from a special alloy which gives the rasam its unique flavour.