Tomato Rasam Recipe |
Ingredients: Serves 8-10 |
1 cup/220g split yellow lentils 3.5 liters water 1 teaspoon ground turmeric ¼ teaspoon powdered asafoetida 1 tablespoon vegetable oil 3 tomatoes, about 375g total, unpeeled, coarsely chopped 1½ teaspoons tamarind concentrate 2 teaspoons crushed garlic 1½ tablespoons rasam masala (see below) 20g chopped fresh cilantro (fresh coriander) Juice of ½ lemon 18 fresh curry leaves, torn into small pieces salt to taste For rasam masala: 1¼ cups coriander seeds ¼ cup dried red chilies broken into small pieces 1½ tablespoons cumin seeds 1 teaspoon black mustard seeds 1 teaspoon black peppercorns ¼ cup firmly packed fresh curry leaves ¼ teaspoon powdered asafoetida |
Method: To make rasam masala: In a small saucepan over low heat, separately dry-roast coriander, chilies, cumin, mustard and peppercorns until fragrant and only lightly colored. Place roasted spices in a bowl. Dry-roast curry leaves in pan, tossing, until crisp. Add to spices with asafoetida. Mix well and let cool. Just before using rasam masala, grind to a powder in a spice grinder. Rasam masala can be kept in an airtight jar and stored in refrigerator for up to 6 months. Place lentils in a sieve and rinse under cold running water. Drain well. In large, heavy saucepan, combine lentils, water, turmeric, asafoetida and oil. Bring to boil then reduce heat to medium-low and cook, uncovered, until lentils are mushy, about 30 minutes. Add tomatoes, tarmarind and garlic to cooked lentils. Simmer, uncovered, until tomatoes break down, 20-25 minutes. Stir in rasam masala, cilantro, lemon juice and curry leaves. Season with salt. Serve hot. |
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