Easy Tomato Rasam Soup
1 large Tomato
1 teaspoon Cumin seeds
8 Black Peppercorns (Kali mirch)
1 teaspoon Coriander seeds
1/2 teaspoon Tamarind (optional)
1 pinch A of asafoetida (Hing)
salt as desired
2 cups of water
1 tablespoon of thick boiled Pigeon peas (Toor dal)
A few sprigs of Curry leaves
Take a big vessel and add 2 cups of water in it. Wash the tomato and crush it inside the water or dice it finely and add in the water. If you like your soup to be a bit tangy and sour add the tamarind, else avoid it.
Crush cumin, coriander and the peppercorns in a pestle. Add this crushed powder to the tomato water.
Add rest of the ingredients except the thick dal and let it boil on medium heat for 15-2o minutes.
Mix 2-3 tsp. of plain water in the thick boiled Pigeon peas or Toor dal and add it to the soup.
Take off the heat and sprinkle fresh coriander leaves.
You can season it with a tsp of oil and 1/2 a tsp of mustard seeds. I normally avoid the same.
Serve hot with plain rice or just enjoy the hot & healthy soup as it is.
Rasam is a soup that is typical in Southern Indian cuisine. It's a good homemade remedy for coughs and cold, a great appetizer, and relieves tiredness and strain from a hectic day of work.
Friday, November 26, 2010 - 12:27am