This is a recipe for bulk cooking.
3 lbs of canned tomato puree
10 green chilies, slit in half
6 tbsp heaped MTR Rasam powder
1/4 cup oil
4 tbsp mustard seeds
20 curry leaves
salt to taste
3 tbsp sugar
1/2 cup coriander leaves, chopped
How its made:
Cut tomatoes in half and cook in 4 cups of water until soft. Cool and blend leaving a few chunks. Transfer to large pot and add tomato puree. Add 4-5 cups water, green chilies, salt and sugar. Boil and simmer for 5-10 minutes.
In a deep frying pan, heat oil. Add mustard seeds, when it splutters, add rasam powder and curry leaves. Add seasoning to tomatoes and garnish with coriander leaves.
Serves: approximately 50 people