4 large, beefsteak tomatoes pinch of salt 1/2 cup shredded Mexican cheese blend 1/2 cup shredded lettuce 1/4 cup whole milk yogurt or sour cream Preparation In a large skillet heat oil …
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Ingredients for tomato rasam. 1½ to 2 cups tomatoes ripe & red – chopped or pureed. 2 to 2½ cups water (can use more to make thin charu) 1½ tablespoons ghee or clarified butter or oil. 1 sprig curry leaves. ½ teaspoon mustard. ¾ teaspoon cumin or jeera. 1 pinch methi seeds (fenugreek, skip if you don’t have)
Tangy and sour tomato rasam is a delicious soup-like dish that can be enjoyed over rice or on its own as a hearty soup. This classic tomato rasam recipe is vegan as well. It does not include rasam powder and tamarind. Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar.
Blend the tomatoes to a smooth puree. For a beautiful bright red rasam, you can first blanch the tomatoes and then puree them. To blanch tomatoes, boil them in a pot of water for one to two minutes before quickly plunging in a bath of ice water. This stops the cooking process and keeps the tomatoes super red and juicy.
Tomatoes are low in carbs and have some great health benefits, which make them perfect for Keto. I personally love that tomatoes are so versatile. Pop them on a salad, throw them in a sauce, chop them for salsa, blend them for soup, and so much more! I’ve rounded up easy, yummy keto tomato recipes for every meal.