Raw tomato rasam / Tomato kayi saaru

 

Ingredients

Raw tomato - 1/2 Kg

Toor dal - 50 grams

For masala 

Coriander seeds - 3 spoons

Cumin seeds - 1.5 spoons

Clove - 1

Cinnamon - Small pieces (as shown in the photo)

Red chillies - 6 to 8 (half of it should be byadagi or any other not so spicy ones) and another half should be guntur or other spicy ones)

Asafetida - 1 pinch

Oil - 1 spoon

Grated coconut - 8 to 10 spoons

Tamarind - 1/4 small lemon sized

salt to taste

Jaggery to taste (optional)

For tempering

Oil - 2 spoons

Mustard seeds - 1/4 spoon

Turmeric powder - 1 pinch

Curry leaves - 8 to 10

Wash and chop the raw tomato into medium sized pieces.

Cook the toor dal in a pressure cooker along with 2 cups of water for about 4 whistles. Allow it to cool down. Add chopped raw tomatoes and cook for one whistle. By cooking dal first and then dal along with tomato will help cook dal well and also tomato won't get over cooked.

Heat a kadai and roast all the masala ingredients (except coconut, salt and tamarind) along with oil. Allow it to cool down. Grind this along with grated coconut and tamarind. 

Add this masala to cooked dal and raw tomato. Add salt and optionally add 1 spoon jaggery powder and boil for about 5 minutes.

Heat a tempering spatula and add oil. When oil gets heated up, add mustard seeds and turmeric powder. When mustard seeds start spattering add curry leaves. After 10 seconds, add this to the rasam.

Serve with rice. 

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