An easy and engaging Tomato rasam recipe — a comforting South indian soup recognized for its tangy, highly spiced, and soothing flavors.
Simple Tomato rasam Recipe
Substances:
3 medium ripe tomatoes, chopped
2 cups water
Half tsp mustard seeds
¼ tsp cumin seeds
¼ tsp black peppercorns
1-2 dried red chilies
1/4 tsp turmeric powder
1 tbsp tamarind paste (or lemon juice as an opportunity)
1 tbsp chopped coriander leaves
1 tsp rasam powder (store-bought or homemade)
1 tsp oil or ghee
Salt to flavor
1 garlic clove (non-obligatory), beaten
Instructions:
Prepare the tomatoes:
Boil the chopped tomatoes in 2 cups of water until tender (about 10 minutes).
Mash the tomatoes gently or blend for a smoother texture.
Upload tamarind and spices.
Upload tamarind paste, turmeric powder, salt, and rasam powder to the tomato water. Stir and bring to a mild boil.
Tempering:
Warm oil or ghee in a small pan.
Upload mustard seeds; once they splutter, upload cumin seeds, black peppercorns, dried red chilies, and crushed garlic (if using).
Sauté for a minute until aromatic.
Integrate and simmer:
Pour the tempering into the simmering rasam.
Permit it to simmer for 5 minutes so the flavors meld.
Garnish and serve.
Upload chopped coriander leaves simply before serving.
Serve hot with steamed rice or experience it as a relaxing soup.
Might you like guidelines on making it greater, highly spiced, or a version with lentils?
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