Tomato Pepper Rasam – a spicy South Indian style appetiser.
This spicy and tangy rasam made with tomatoes, pepper and other spices can be had as an appetizer, or with rice or as a digestive drink after meals. This rasam is also known to be a good remedy for cough and cold. Here’s the recipe:
Ingredients
4 tomatoes
a lemon sized ball of tamarind
1 tsp turmeric powder
1 tsp red Chilly powder
a pinch of asafoetida (hing)
1 tbsp fresh Coriander leaves, chopped
Salt as per taste
For the rasam powder
1 tsp cumin seeds
1 ½ tsp coriander seeds
8 to 10 whole black pepper
Method
- For the rasam powder, dry roast cumin seeds, coriander seeds and whole black pepper.
- When they cool down, grind into a fine powder. Keep this aside.
- Soak tamarind in 1/4 cup water for 30 minutes.
- Strain the tamarind and keep aside the tamarind pulp.
- Wash the tomatoes and pierce them with a fork.
- Boil water and add the tomatoes and cook for 8 to 10 minutes.
- Once they cool down, remove the skin and discard.
- Blend the tomatoes to a smooth puree.
- In a deep pan,add the tomato puree, 2 to 3 cups of water, turmeric powder, chilli powder, asafoetida, rasam powder, tamarind pulp, salt and cook for 5 minutes.
- Garnish with coriander and serve hot.
Note:
If you want the rasam to be less spicy, reduce the quantity of black pepper and red chilly powder.
WATCH RECIPE VIDEO
If you love rasam, do check the recipe of Raw Mango Rasam.
