Tomato Rasam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Tamarinds, 0.25 cup, pulp Tomatoes (On the vine clusters), 1.5 - 2Dal (Toor Dal), 0.5 - 1 serving ( 1/4 - 1/2 cup, cooked)Rasam powder, 3 tbsp (Add curry powder, if rasam powder is not available)Turmeric powder - 1 tspSalt, 1.5 tsp (adjust to taste)Water, tap, 4 cup (8 fl oz) For tempering-----------------Asafoetida (hing), 0.25 tsp Butter - Ghee, 2 tsp Black Mustard seeds, 1 tsp Cumin seed, 1 tsp Curry Leaves, 1 sprigCilantro, raw, 5 tbsp
Boil tamarind pulp, curry powder (better if rasam powder is used, could not find that in the Ingredients here), salt, turmeric powder with gently squeezed tomatoes and 1.5 cups of water till the tamarind loses its raw flavor. Meanwhile, cook toor dal (yellow lentil) in water till it the dal is soft and can be mashed. When the tamarind mixture, now close to 'rasam' comes to a boil, add the cooked lentils and add the rest of the water and simmer on medium heat. Once the rasam forms a froth, remove from heat. Now in a frying pan, heat ghee or vegetable oil and add a black mustard seed, if it crackles, add the rest. When all the seeds crackle, add cumin seeds, asafoetida (optional, if you do not enjoy the flavor, but makes for the authenticity of south indian cooking), a spring of curry leaves. remove from heat and add this tempering to the rasam and garnish with cilantro and hot rasam is ready to relish!
Serving Size: makes about 5 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SRIVIDYAY.
Serving Size: makes about 5 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SRIVIDYAY.
Nutritional Info Amount Per Serving
- Calories: 199.7
- Total Fat: 7.6 g
- Cholesterol: 5.5 mg
- Sodium: 1,180.8 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.9 g
- Protein: 7.3 g
Member Reviews