Tomato rasam is the most popular rasam till date. This is the Bengaluru style of making it:
Preparation time: 10-15 mins
Pigeon peas (Toordal/ kandipappu/Togribele) 1 cup
Coriander 4 strands
Rasam powder 1½ tbsp
Ghee 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tspCurry leaves 4-5
Fresh and grated coconut 2 tsps
Pinch asafoetida (hing/inguva)
Salt to taste
Pressure-cook the pigeon peas to 3 whistles. Set aside to cool.
Cut the 2 tomatoes into cubes and finely chop the coriander.
Add into a blender/mixie jar: the cooked pigeon peas, tomatoes, coriander, rasam powder, pinch salt and blend thick and smooth.
Add the blended tomato mix into a cooking pot/vessel, around one and half cup of water, cumin seeds and leave to boil for 10 mins.
Heat ghee in a pan, add mustard seeds and as they pop, add curry leaves and pinch of asafoetida. Add this seasoning to the rasam.
Garnish with fresh and grated coconut before serving. Soupy and slurpy, Bengaluru tomato rasam is done. Best when had with ghee topped rice and Iyengar bakery potato chips.