వేసవి కాలంలో ఈ టమాటా చారు ఖచ్చితంగా ట్రై చేయండి

Ingredients

• 3 large Tomatoes (peeled and chopped)
• 2 pieces Green Chilies (slit lengthwise)
• 2 tablespoons Peanuts (washed and soaked for 10 minutes)
• 0.5 teaspoon Cumin Powder (ground)
• 0.25 teaspoon Turmeric Powder (ground)
• 0.5 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Salt (or to taste)
• 2 cups Water (for cooking)
• 2 tablespoons Vegetable Oil (canola or any neutral oil)
• 1 teaspoon Cumin Seeds (for tempering)
• 2 pieces Dry Red Chilies (whole)
• 4 pieces Garlic Cloves (peeled and lightly crushed)
• 3 pieces Small Onions (peeled and sliced (shallots))
• 10 leaves Curry Leaves (fresh)
• 1 teaspoon Coriander Powder (ground)
• 2 tablespoons Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare Ingredients

   Wash, peel and chop the tomatoes. Slice the green chilies lengthwise. Wash the peanuts and soak them in water for 10 minutes. Peel garlic, slice onions, and gather all spices.

   Time: PT5M

2. Pressure Cook Tomato Base

   Add 2 cups water, chopped tomatoes, green chilies, soaked peanuts, cumin powder, turmeric powder, red chili powder, and salt into the pressure cooker. Close the lid and cook on medium heat for 3 whistles (about 10 minutes).

   Time: PT10M

3. Make Tempering (Tālinpu)

   Heat oil in a pan. Add cumin seeds and let them crackle. Add dry red chilies, garlic cloves, and sliced onions; sauté until onions turn golden brown. Add the remaining green chilies, curry leaves, and a pinch of turmeric; sauté for another minute.

   Time: PT5M

4. Finish the Rasam

   Release pressure safely, open the cooker, and pour the tempering mixture into the cooked tomato base. Stir in coriander powder and bring to a gentle boil for 2 minutes. Garnish with chopped fresh coriander leaves.

   Time: PT3M

5. Serve

   Ladle the hot rasam into bowls. Serve alone as a soup or with steamed rice for a light meal.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

2 g