Tomato Pepper Rasam

 Serves: 4 servings 

Ingredients: 

• 2 tbsp black peppercorns 
• 2 tsp cumin seeds 
• 6 cloves garlic (optional)
  
• 2 tomatoes roughly chopped 
• 2 tsp tamarind extract 
• 2 green chili 
• 2 tsp cooking oil 
• 1 tsp mustard seeds 
• 1 tsp cumin seeds 
• 1 whole dried red chili 
• 1 pinch asafoetida 
• ½ tsp turmeric
• Salt to taste 
• 4 cups water 
• 1 cup cooked tuvar dal (arhar dal) 
• 2 tsp chopped fresh coriander 

Method:

1. In a pan add tamarind paste, tomatoes chopped,2 cups water along with turmeric pdr, salt, crushed garlic,hing, let it simmer till the raw smell of tamarind goes adding 1 tbsp of chopped coriander leaves.
2. roast peppercorns and cumin seeds till nice aroma comes, powder it along with some curry leaves
3. add this powder to the boiling rasam, let it boil well for 2-3 minutes, then add dal mashed well adding enough water to get the consistency you prefer.
4. add some chopped coriander  leaves, remove
5. in a pan, heat ghee, add mustard seeds, once it crackles, add some chopped curry leaves, few curry leaves not chopped, pour over rasam, serve hot with rice and ghee, along with some dry vege of your choice. 

 

Note- for rasam, always do tadka last with ghee. Also remember to add half the quantity of chopped coriander leaves when you keep tamarind paste with tomatoes to boil and last add renaming  coriander leaves and as far as possible chop the curry leaves and add, else the nutrition from it goes waste as it is discarded.  

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