Tomato Rasam
Rasam is a ubiquitous Southern Indian broth, marked by its use of tamarind pulp and pepper. The remaining ingredients vary from household to household: some add lentils, while others stick to just spices. It can be served with rice, but is often served on its own—either way, its tangy notes and warm spices make it infinitely addictive.
Add <quantity>2<unit>tsp</unit></quantity> of black peppercorn and <quantity>1<unit>tsp</unit></quantity> of cumin seeds to a saucepan over medium heat
Add <quantity>1<unit>tsp</unit></quantity> of fenugreek seeds and <quantity>1<unit>tsp</unit></quantity> of coriander seeds
Add <quantity>¼<unit>cup</unit></quantity> of curry leaves
Add <quantity>3</quantity> dried red chilis
Add <quantity>1<unit>tsp</unit></quantity> of black mustard seeds. Stir until toasted and fragrant
Once cool, transfer to a spice grinder and grind to obtain a fine powder
Heat <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a saucepan over medium heat
Add <quantity>¼<unit>tsp</unit></quantity> of asafoetida powder, <quantity>½<unit>tsp</unit></quantity> of black mustard seeds and a pinch of the ground spices powder
Add <quantity>2<unit>tbsp</unit></quantity> of curry leaves, <quantity>2</quantity> dried red chilis and <quantity>¼<unit>tsp</unit></quantity> of black peppercorns
Add <quantity>5</quantity> peeled garlic cloves and stir
Add <quantity>6</quantity> medium roughly chopped tomatoes
Add <quantity>1<unit>tsp</unit></quantity> of chili powder, <quantity>½<unit>tsp</unit></quantity> of turmeric powder, and stir
Add <quantity>½<unit>bunch</unit></quantity> of fresh coriander and stir
Add salt to taste and stir
Add the ground spices powder to taste
Add enough water to cover the tomatoes and <quantity>¼<unit>cup</unit></quantity> of tamarind pulp. Bring to a boil and cook for 5m
Strain it through a sieve
Add coriander leaves to taste to a bowl and cover with the tomato stew. The tomato rasam is ready
Enjoy!
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