You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain Soups > Tomato Rasam By mrspriyavijay Tomato Rasam By mrspriyavijay by mrspriyavijay Similarly, rasams can be made without tomatoes. another variety is to prepare rasam with lime juice, instead of tamarind and tomatoes. in this variety, yellow Moong beans are cooked and crushed ginger and green chilies are slit and added. 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Close 23 Jun 2001 This recipe has been viewed 6623 times Tomato Rasam By mrspriyavijay recipe - How to make Tomato Rasam By mrspriyavijay Tags Jain SoupsJain Dal, Jain KadhiSouth Indian Rasam Preparation Time: 15 min Cooking Time: 5 min Total Time: 20 mins 4 Ingredients 1/4 cup yellow moong dal (split yellow gram)2 big or 4 small tomatoes1 tbsp tamarind (imli)1 tsp salt or as to taste1/4 tsp turmeric powder (haldi)1 tbsp rasam powderFor Seasoning 1 tsp ghee1 tsp mustard seeds ( rai / sarson)1/4 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)For Garnish 4 curry leaves (kadi patta)2 tbsp chopped coriander (dhania) leaves Method Cook the yellow lentils until soft and set aside.Cut the tomatoes into 4 or 6 pieces and boil it with the tamarind in 2 cups of water. remove from heat and set aside.When cool, mash the tomatoes and tamarind and squeeze out the full juice and strain.Add the salt, turmeric powder, rasam powder and the cooked yellow lentils to the strained tomato-tamarind juice and boil it.Heat a pan and pour clarified butter and add the mustard seeds, cumin seeds and when they crackle, add the asafoetida powder.When the mixture is light brown, pour everything into the rasam.Serve as a soup to drink or it can be mixed with cooked rice.