tomato rasam
Rasam is basically a spicy sour hot soup that can be served with meals.
Cooking Time
20min
Prep Time
10 min
Serves
4
Categories
Side Dish
Cooking tools used
clay cooking pot
wet grinder
Cuisines
Indian - Kerala
Ingredients
Main Section
tamarind paste
15
gms
black crushed pepper
2
tsp
garlic cloves
8
unit/count
ginger
11/2
inch
Shallots
8
unit/count
coconut oil
3
tbsp
mustard seeds
0.5
tsp
dry red chillies
3
unit/count
coriander powder
1
tbsp
red chilli powder
1
tsp
turmeric
0.25
tsp
tomatoes
2
unit/count
curry leaves
2
sprig
asafetida
1
tsp
coriander leaves
2
sprig
Step 1
Soak the tamarind in a cup of water. Squeeze the tamarind to mix well with water. Strain out the solution.
Step 2
Crush the pepper and keep aside. Then crush the ginger, garic and the shallots together.
Step 3
Take a pan (Clay pot) with curved bottom and pour the coconut oil and heat with medium flame. Add mustard and fenugreek seeds to the oil heat. When the spluttering ends turn down heating to the lowest. Add dry chillis and when the chillis turn dark brown, add crushed ginger, garlick and shallots to the pan and turn the heat to medium. Saute till the mixture turns golden brown.
Step 4
Turn down the flame to the lowest. Add the coriander powder, chill powder and turmeric powder to the mixture. Add crushed black pepper. Add tomatoes. Add curry leaves. Then stir slowly for some time. Then add tamarind juice. Add asafoetida. Add 3 cups of hot water.
Step 5
Turn the heat to high and add salt as required. Stir for about 3 minutes until it boils. Set the heat to medium and heat for 5 minutes. Add coriander leaves. Turn off the heat. Serve hot with rice.
