Recipe for Tomato Rasam
Rasam is a spicy and tangy South Indian soup-like dish. It is made with sour tomatoes ( called Nati/Desi Tomatoes) and served with hot steamed rice, ghee and a side dish of vegetables (called Sabzi/Poriyal).
Equipment
- Chopping Board and Knives
- Mixer grinder
- Cooking Pot
Ingredients
- 3 Medium-Sized Tomatoes
- 2 Garlic Cloves
- 10 Black Peppercorns
- 1½ tsp Cumin Seeds
- 4 Cups water
- ½ tsp Turmeric Powder
- 1 tsp Rasam Powder
- 1 tsp Tamarind Pulp (Optional)
- Salt; to taste
- 3 tbsp Fresh Coriander stems and leaves
For Tempering
- 1 tbsp Sesame Oil
- ⅓ tsp Asafoetida
- 8-10 Curry Leaves
- 1 tsp Cumin Seeds
- 1 Dry Red Chilli; broken
Instructions
- Grind garlic, black peppercorns and cumin seeds to a fine powder.
- To this, add chopped tomatoes. Grind to a paste.
- Transfer this paste to a cooking pot. Boil on high heat.
- Add salt, turmeric powder, rasam powder, and chopped coriander leaves.
- Add water. Boil on high heat for about 5 minutes.
- If you like your rasam sour, add tamarind, or else skip it.
- For the tempering, heat oil in a pan.
- Add cumin seeds, curry leaves, dry red chillies, and asafoetida.
- Fry this mixture for about 5-10 seconds on medium heat.
- Put this tempering on the cooked rasam. Boil rasam for another minute. Turn off the heat and serve it hot with steamed rice and any side dish.