Reethika’s tomato rasam is the winner of last month’s sick-day food recipe! When you’re feeling poorly and in need of a pick-me-up. there’s nothing quite as satisfying as a warm bowl of tomatoey broth.
This easy-to-make rasam is tangy and spicy; a perfect meal to bolster both your body and spirit. Reethika serves this with steamed rice, ghee and papadam/chips. However, it is good enough to eat on its own on a sick day when you’re in the mood for something light. The best part? It comes together in a cinch, which means that in less than half an hour, you’ll be back in bed, with a steaming bowl of goodness.
Tomato Rasam Recipe
225 g ripe tomatoes, chopped & puréed
1 tbsp tamarind pulp (or to taste, depending on how tart it is)
2 tsp jaggery (or to taste)
1/2 tsp mustard seeds
A small pinch of fenugreek seeds (methi)
A generous pinch of asafoetida (hing)
1 dried red chilli, broken in half
4-5 garlic pods, crushed
1/4 tsp turmeric powder (haldi)
1 tbsp rasam powder (homemade or store-bought - use less/more depending on how spicy you like your rasam)
8-10 cilantro stalks
1 1/2 cups water
1 tbsp cilantro leaves
10-12 curry leaves
1 tbsp ghee
Salt to taste
In a heavy-bottomed pan, heat ghee and add the dried red chilli, mustard and fenugreek seeds.
When these splutter, add the asafoetida, curry leaves, garlic, turmeric and rasam powder. Stir fry for a minute.
Add the puréed tomatoes, salt and sauté for a couple of minutes. Once the mixture starts to bubble, add the water and cilantro stalks and bring to a rolling boil. Next, add the tamarind pulp and jaggery, taste and adjust seasonings .
Continue to boil for 7-8 minutes (add a little more water if its thicker than you’d like).
Turn off the heat, stir in the chopped cilantro and serve hot with steamed rice, poppadums & some ghee.
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