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Ariso Recipes

Chickpea Tomato Rasam

Last update date: February 24, 2012
Step into the realm of Chickpea Tomato Rasam. This dish is a delightful symphony of tastes and textures, featuring Ripe Local Tomatoes, Chickpeas (Kabuli Chana). Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.
Total Time: 

30 minutes.

Cuisine: 

South Indian

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How To Cook?


1

Start by grinding the ripe tomatoes into a smooth paste. dilute this paste with 2 cups of water.

2

To the tomato paste, add turmeric powder, asafoetida, and salt. transfer this mixture to a saucepan and bring it to a rolling boil to eliminate the raw tomato smell.

3

For the fresh rasam masala, in a mixer-jar, combine black peppercorns, cumin seeds, curry leaves, and dried red chillies. grind them into a coarse masala.

4

Coarsely mash the boiled chickpeas and add the freshly ground rasam masala, mashed chickpeas, and 1 cup of chickpea stock. boil this mixture until the rasam froths up.

5

In a tadka pan, heat one teaspoon of ghee. add mustard seeds and let them splutter.

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