Tomato Rasam

Name: Tomato Rasam
Cuisine: Indian
Ingredients: 4 tomatoes chopped; 1 tbsp oil; 2 springs curry leaves; 1 dry red chilli; 1 tsp garlic chopped; 1/2 tsp pepper corns; 1 tsp cumin seeds; to taste salt; 1/2 tsp turmeric powder; 1/2 tsp tamarind paste; 4 cup water; 1 tbsp ghee; 1/2 tsp mustard seeds; 1/4 tsp asafoetida (hing); 1 tbsp rasam powder; 1 tbsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Rainbowweek5 - This is a very popular South Indian style soup which is either had with rice or with some croutons / bread sticks for a light meal. It tastes great as an appetizer too. No meal is complete without rasam. It is light on the tummy and I like having it with hot steamed rice and accompanied with some papad / fryums. It simply tastes divine.

There are many versions to this yummy and refreshing soup. It helps in warding off cold and congestion. Have it piping hot for all the health benefits. It can be prepared with homemade rasam powder or a store bought one. Choice is yours. I usually make it with a paste made of cumin seeds, peppercorns and garlic. But in this recipe I added some store bought rasam powder too. Both ways it tastes just yummy.

Bethica Das @kitchen_flavours

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Ingredients

4tomatoes chopped
1 tbspoil
2 springscurry leaves
1dry red chilli
1 tspgarlic chopped
1/2 tsppepper corns
1 tspcumin seeds
to tastesalt
1/2 tspturmeric powder
1/2 tsptamarind paste
4 cupwater
1 tbspghee
1/2 tspmustard seeds
1/4 tspasafoetida (hing)
1 tbsprasam powder
1 tbspcoriander leaves, chopped

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Steps

1

Heat oil & temper with dry red chilli, cumin seeds & peppercorns. Saute for a few seconds. Then add the garlic and 1 sprig curry leaves. Stir fry till the garlic changes colour.
2

Now add the chopped tomatoes, salt, turmeric powder & tamarind paste.
3

Mix everything well and them add the water.
4

Pressure cook for 3 whistles.
5

When cool, blend into a puree and strain. keep aside.
6

Heat ghee & temper with mustard seeds. After it stops spluttering,
add asafoetida, rasam powder & remaining curry leaves. Saute for a few sec.
7

Add the prepared rasam and bring it to a boil. Simmer for 2-3 minutes.
8

Switch off the flame and garnish with coriander leaves.
9

Serve hot as an appetizer, with hot steamed rice or as a soup.