You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Rasam > Low Fat Curd Tomato Rasam Low Fat Curd Tomato Rasam by sandhyasha The south indian tomato gravy dish mixed with delicious and healthy low fat curd. Serve with rice or have it just the way it is. 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Close 30 Sep 2011 This recipe has been viewed 6382 times Low Fat Curd Tomato Rasam recipe - How to make Low Fat Curd Tomato Rasam Tags South Indian Rasam Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients 1 tomato , chopped1 onion , chopped5 shallots (madras onions) , chopped2 green chillies , split1 tsp ginger (adrak) paste3 garlic (lehsun) cloves , crushed1 cup low fat curds (dahi)1/2 tsp turmeric powder (haldi) salt to taste3 tsp oil1/2 tsp mustard seeds ( rai / sarson)1/4 tsp fenugreek (methi) seeds1/4 tsp cumin seeds (jeera)1 whole dry kashmiri red chilli4 to 5 curry leaves (kadi patta) Method MethodWhisk the curds lightly with 3/4 cup water and keep aside.Heat the oil in a deep pan and add the mustard seeds.When the seeds crackle, add the cumin seeds, methi seeds, red chilly, curry leaves, ginger and garlic and sauté for 3 minutes.Add the onions and sauté for 5 minutes.Add the tomato and sauté for 1 minute and cover and cook over a slow flame for 3 minutes.Mash the tomatoes and mix well.Add turmeric powder and sauté again for one minute.Add the curds, green chilli and salt, mix well and bring to boil.Remove from the flame.In another pan, heat 1 tsp oil add the madras onions and saute till they turn golden brown and crisp.Pour on rasam and serve hot with rice.