Tamarind tomato rasam Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the pulp.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
• STEP 4.Add tamarind pulp, water, and jaggery. Bring to a boil and simmer for a few minutes.
• STEP 5.In a separate pan, temper mustard seeds, cumin seeds, and dried red chilies in ghee or oil.
• STEP 6.Pour the tempering over the rasam and garnish with coriander leaves.
• STEP 7.Serve hot with steamed rice or enjoy as a soup.

Cooking Tips

• Adjust the amount of tamarind pulp and spices according to your taste preference.
• You can add cooked lentils or dal to make it more filling.
• For a spicier rasam, add a pinch of asafoetida and crushed black pepper.

Storage and Serving

• Tamarind Tomato Rasam can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency by adding water if needed.
• Serve hot with steamed rice or enjoy as a comforting soup.