Tomato Rasam Recipe

Tomato Rasam is a simple and delicious Rasam recipe that is made flavours from tomatoes, coriander powder, jeera powder and black pepper powder. This a simple and quick rasam recipe that even adults will enjoy. This rasam recipe also has a healthy portion of yellow moong dal which makes it a healthy and nutritious option to feed it your babies. Due to the mild flavours of the rasam, babies and toddler will lap it up completely. 

Serve this Tomato Rasam to you babies/toddler who are over the age of 10 months mixed in some steamed rice along with a Carrot Poriyal or a Beetroot Poriyal. 

How to make Tomato Rasam Recipe

1.     To begin making Tomato Rasam for babies and toddlers, we need to first pressure cook the moong dal. 

2.     In a pressure cooker, add the washed moong dal with 1/2 cup of water. 

3.     Pressure cook for 3 whistles and turn off the heat. Let the pressure release naturally. 

4.     Scoop out the dal into a bowl and mash it. 

5.     In the same pressure cooker, add the chopped tomatoes along with 2 tablespoons of water. Add a pinch of salt and turmeric powder as well. 

6.     Pressure cook for 1 whistle and turn off the flame. Release the pressure immediately by running the pressure cooker under water. 

7.     Place a pan on medium heat, add 1/4 ghee and let it warm up. Once the ghee is warm, add 1/4 teaspoon of mustard seeds. 

8.     Once it sputters, add in the pressure cooked tomatoes and mix well. 

9.     Add in the cooked and mashed moong dal, mix well. 

10.  Now add in the spice powders - cumin powder, pepper powder and coriander powder. 

11.  Give it all a good mix and add in a pinch of salt and let it come to a boil (until it froths up). 

12.  Turn off the flame and garnished with coriander leaves. Your baby's tomato rasam is ready to be fed.

13.  Serve this Tomato Rasam to you babies/toddler who are over the age of 10 months mixed in some steamed rice along with a Carrot Poriyal or a Beetroot Poriyal.

Ingredients

·         1 Tomato

·         1/4 teaspoon Turmeric powder (Haldi)

·         1/4 cup Yellow Moong Dal (Split) , washed

·         1/2 teaspoon Cumin (Jeera) powder

·         1/2 teaspoon Coriander (Dhania) Powder

·         1/4 teaspoon Black pepper powder

·         Salt , as per taste

For tempering

·         1/4 teaspoon Ghee

·         1/4 teaspoon Mustard seeds

·         Coriander (Dhania) Leaves , for garnish