- In a mortar and pestle make a coarse paste of pepper, garlic cloves, and cumin seeds. Puree the tomatoes with 1 sprig of curry leaves. Heat ghee in a medium-size saucepan. When ghee is hot, add the garlic, pepper, and cumin paste and saute for a minute. Next, add the tomato and curry leaves puree to the pot. Now add water, salt, jaggery, half of the chopped cilantro with stalks, and bring it to boil. Now reduce the heat to medium and let it simmer for 5 to 7 minutes. Remove from the heat and transfer it to the serving dish. Now in a small tempering pan, add little ghee and saute red chilies, curry leaves, and hing for a minute. Serve it with hot rice.
Tomato miriyala rasam
#myrecipe
By Sai Charan
Mar, 31st
581
Servings
4 persons
Cook Time
25 minutes
Ingredients
11
- 13
Ingredients
- Tomato
- Curry leaves
- Ghee
- Turmeric
- Water
- Salt
- Jaggery
- Corinader
- Pepper
- Cumin
- Cloves
- Red chilli
- Hing
