Tomato rasam
Author: Ujwala Chintala
Serves: 4
- Tomatoes - 5
- Spring onion - 2
- 2 tbsp - your favorite oil. I used coconut oil
- ¼th tsp - black mustard seeds
- ¼th tsp - cumin seeds
- 2 garlic cloves. For best results, crush peeled garlic in pestle mortar.
- 1 sprig - curry leaves
- 2 sprigs - cilantro
- ½ tsp - Fresh pepper powder
- 4 - red chillies (Adjust according to your spice level)
- ½ tsp - chilli powder (Adjust according to your spice level)
- ½ tsp - coriander powder
- 1-2 cups water
- salt
- In a pot or pressure cooker, add water and cook tomatoes till soft. Let them cool. Save nutritious water.
- Meanwhile, In another pot, add oil. Heat to medium.
- Add red chillies. Fry till dark red.
- Add mustard seeds. When they start to splutter, add cumin. Fry till golden brown.
- Add curry leaves, garlic, spring onion. Cook for 2 minutes.
- Pulse cooked tomatoes till no lumps.
- Add ground tomatoes to pot along with 1 cup water. If soup is too thick, add more water.
- Add salt, pepper, chilli powder and coriander powder.
- Cook 7-8 minutes. Turn off stove.
- Serve hot with brown rice or quinoa.
- Rasam also goes excellent with rice mixed with lentils. Also with baked, fried chicken or fish on the side.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/tomato-rasam/
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