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:
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
- 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.
If you want the rasam to be less spicy, reduce the quantity of black pepper and red chilly powder.
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If you love rasam, do check the recipe of Raw Mango Rasam.