Rasam (Soup with tomatoes, Garlic, tamarind)

Monday, December 22, 2008

Ingredients

2 Tablespoons Tamarind extract thick
2 medium sized tomatoes

1 teaspoon cumin seeds
1 teaspoon black peppers
3 to4 cloves of crushed garlic
4 to5 red chillies
1/2 teaspoon mustard seeds
pinch of asafoetida (optional)
salt to taste
curry leaves (optional)
coriander leaves for garnishing (optional)
Method

1) Grind cumin seeds and black pepper to powder and add crushed garlic to this mix and keep
aside

2) Blend tamarind extract and chopped tomatoes to paste and keep aside.

3) Heat Oil in a pan, add 1/2 teaspoon mustard seeds, once they crack add asafoetida, cumin-pepper-garlic mix, red chillies and curry leaves and stir-fry for 30 seconds to a minute and now add the tomato-tamarind paste, add 4 cups of water and bring it to boil

4) Add salt to taste and garnish with coriander leaves.

You can eat this with rice along with any vegetable curry or drink as a soup.

Notes:

1) If you need spicy rasam you can break the red chillies