Tomato Rasam

Name: Tomato Rasam
Prep time: 25 min
Total time: 55 min
Ingredients: 6 medium roughly chopped tomato; ¼ cup tamarind pulp; 1 tsp cumin seed; 1 tsp fenugreek seeds; 1 tsp coriander seed; ¼ cup curry leaf; 2 tbsp curry leaf; 5 dried red chili; 1½ tsp black mustard seeds; 2¼ tsp black peppercorn; ¼ tsp asafoetida powder; 5 cloves peeled garlic; 1 tsp chili powder; ½ tsp turmeric powder; 1 bunch coriander; 2 tbsp vegetable oil; salt to taste

55m

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 2 tsp of black peppercorn and 1 tsp of cumin seeds to a saucepan over medium heat
Add 1 tsp of fenugreek seeds and 1 tsp of coriander seeds
Add ¼ cup of curry leaves
Add 3 dried red chilis
Add 1 tsp of black mustard seeds. Stir until toasted and fragrant
Once cool, transfer to a spice grinder and grind to obtain a fine powder
Heat 2 tbsp of vegetable oil in a saucepan over medium heat
Add ¼ tsp of asafoetida powder, ½ tsp of black mustard seeds and a pinch of the ground spices powder
Add 2 tbsp of curry leaves, 2 dried red chilis and ¼ tsp of black peppercorns
Add 5 peeled garlic cloves and stir
Add 6 medium roughly chopped tomatoes
Add 1 tsp of chili powder, ½ tsp of turmeric powder, and stir
Add ½ bunch 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 ¼ cup 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!