Tomato Rasam
Rasam is a great dish to eat with rice, idli, dosa or even just to drink on its own. This tomato rasam has the perfect blend of spice from pepper and tang from tomatoes and tamarind.
Servings: 6
Ingredients
- 1 medium tomato (chopped)
- 1 small marble sized tamarind (soaked in ½ cup water)
- ¼ tsp turmeric powder
- 1 tbsp cilantro
- 3 cups water
For ground powder:
- 2 tsp toor dhal
- 2 tsp corinader seeds
- 1 tsp black pepper (adjust to taste)
- 1 tsp cumin seeds
- 3 red chilies
- 1 garlic clove
For tempering:
- ¼ tsp asafoetida
- ¾ tsp mustard seeds
- 6 curry leaves
- 1 tbsp oil/ghee
Instructions
- Grind ingredients under "For ground powder" except garlic into a coarse powder. Then, add garlic and pulse until combined. Set aside.
- In a pan, add the ground powder, tomatoes, tamarind extract, water, turmeric powder and salt.
- Boil until bubbles start to form on the sides of the pan. Add chopped cilantro and remove from heat.
- In a different pan, add oil/ghee. Once hot, add mustard seeds and asafoetida.
- Once mustard seeds crackle, add curry leaves.
- Pour the tempering over the rasam. Serve hot with rice.