Quick Onion Tomato Rasam Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and saut茅 onions until golden brown.
• STEP 2.Add tomatoes, tamarind pulp, rasam powder, turmeric powder, and salt. Cook until tomatoes are soft.
• STEP 3.Add water and bring the mixture to a boil. Simmer for 5-10 minutes.
• STEP 4.In a separate pan, heat ghee and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Fry until the seeds splutter.
• STEP 5.Pour the tempering over the rasam and mix well. Serve hot with rice or as a soup.

Cooking Tips

• Adjust the quantity of rasam powder according to your spice preference.
• You can add a pinch of asafoetida (hing) for extra flavor.
• For a variation, you can add cooked lentils or dal to make it more filling.

Storage and Serving

• Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.
• Serve the rasam hot with steamed rice, papad, and a side of vegetable curry for a complete meal.