An easy rasam that can be used a tangy, delicious brothy soup for rice and meatballs!
Tomato Rasam (an excellent digestive) - peppery South Indian soup
Category
Soup
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Alak Nanda
Ingredients
-
2 large tomatoes
-
1.5tbsp tamarind concentrate
-
1 tbsp Curry Leaf PODI
-
1 tbsp Tangy Rasam PODI
-
1 tsp Crispy Garlic PODI (optional, for heat)
-
2 tbsp ghee
-
1 tsp cumin seeds (optional)
-
1 tsp mustard seeds (optional)
-
2 large finely diced or crushed pods of garlic
-
1/2 bunch of cilantro
Directions
Boil 2 large tomatoes in 2-3 cups of water. Peel the tomatoes when the skin is soft and blend the boiled tomatoes (can also skip this entire step by used a can of boiled and peeled tomatoes!).
If using canned tomatoes, add 2-3 cups of water to this tomato blend.To the boiling mix add the following seasonings:
1.5 tbsp of tamarind concentrate.
1 tbsp of Curry Leaf PODI, 1tbsp of Tangy Rasam PODI, 1 tsp of Crispy Garlic PODI (optional, for heat).Slow boil for 10-15 mins.
Chop half a bunch of cilantro finely. Add to the boiling mix.
Tempering/popu/tadka: To 2 tbsp of ghee,
add 1 tsp of cumin seeds,
1 tsp of mustard seeds,
1/2 tsp of turmeric,
2 finely diced/crushed pods of garlic (in that order).
Let garlic roast on low-medium heat, until golden.Add tempering to boiling rasam mix!
Recipe Note
Pairing Suggestions:
Dilute half a cup in more boiling water, with some salt, if you want it to be a very drinkable, excellently digestive soup.
Alternatively, mix with plain cooked dal and rice and enjoy as a tangy rice soup!
other pairings to increase protein:
rasam goes very well with any meatballs or rasam as a rice soup goes well with shredded chicken.
Published: Wed, Jul 14, 2021
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