Thursday, Dec 20 2007

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Tomato Rasam

Ingredients:

2 cups tomato soup warm
6-7 peppercorns, 1tsp cumin seeds
1 sprig curry leaves
1 sprig mint leaves
1 whole red chilli
1 marble sized piece jaggery
1 sprig coriander leaves
salt to taste
1 bay leaf, 1" piece tamarind
4-5 cup water
2 tsp ghee, pinch asafoetida, pinch cinnamon powder

Method

1. Roast the pepper and cumin seeds together.
2. Grind under stone or in grinder. Add to soup.  
3. Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind, jaggery and rub to crush the ingredients. Or run a hand mixie for a few seconds.
4. Add water, bring to boil.
5. In a small crucible heat ghee, asafoetida and cinnamon powder.
6. Add a few cumin seeds.
7. When they splutter add to rasam. Boil for 2 minutes.
8. Serve hot with rice and papad.

Makes: 2 servings
Shelflife: Best Fresh

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Tomatoes Dishes Index