TOMATO RASAM |
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Contributer
: Administrator
Rating :
Serves : 4-6
Ethinicity : Indian |
Calories
Per Serving : -
Preparation Time : 35 min approx
Difficulty :easy |
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| Ingredients |
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2 cups chopped tomatoes
2 Tbsp. Spice 'N Flavor Rasam Masala
1 tsp. salt (or to taste)
2 Tbsp. finely chopped fresh ginger or ½ Tbsp. ginger powder
1 Tbsp. vegetable or corn oil
½ tsp. mustard seeds (optional) |
½ tsp. fenugreek seeds (optional)
1 Tbsp. curry leaves (optional)
3 dry red chillies (seeds removed) broken into 3 pieces (optional)
2 Tbsp. minced garlic or garlic paste
2 Tbsp. chopped coriander (cilantro) leaves (optional) |
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| Cooking
Instructions |
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In a medium pan or pot boil 6 cups of water, add the tomatoes, cover and simmer for 10 mins.
Add Spice 'N Flavor Rasam Masala, salt and ginger, cover and simmer for another 15 mins.
In a small pan (non-stick is ideal) heat oil over moderate fire and place mustard and fenugreek seeds, cover and saute until the popping sounds stop, about 3 mins. Add the curry leaves, red chillies, garlic and saute, stirring, until garlic becomes lightly browned, about 1 min.
Pour the contents of the pan over Rasam in the pot, stir well. Taste for salt.
Transfer to a serving dish and garnish with coriander leaves.
Serve hot as a soup or with rice (steamed or pilaf) and other Indian dishes and pickles. |
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| Suggestions |
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CHEF'S TIP :
Use ghee or butter instead of oil in step 3 for exotic flavor.
To reduce tardiness Add 1 Tbsp. of sugar or to increase tardiness add 1 tsp. of tamarind paste or 2 Tbsp. of lemon or lime juice, in step 2.
To make a spicier Rasam add 1 or 2 chopped green cayenne or serrano chillies in step 2.
Increase the amount of coriander leaves for enhanced flavor. |
