Roasted Tomato Rasam & Lemon Rice For A Simple Supper
By: sonia gupta
Published: Thursday, April 28, 2011 - 5:56pm

Ingredients




3 Tomatoes: (I used a bowl of cherry tomatoes)
1/4 cup Lentils:, boiled and mashed
1/2 yellow or white Onion
1 teaspoon Salt, Pepper: or to taste
1 teaspoon Tamarind paste/pulp
1/2 teaspoon Mustard seeds
A few Curry leaves
1 teaspoon Roasted cumin powder
1 teaspoon Roasted coriander powder
1/2 teaspoon Roasted peppercorn powder
2 cups Water
Fresh Cilantro

Preparation

1 Roast the tomatoes, chopped onion and cilantro (lightly brushed with olive oil) in an oven proof dish for 20 minutes at 350 C. 2 Let it cool for a while and give it a quick churn with hand blender to make puree. 3 Roasted Tomatoes develop a unique Flavor that makes this Rasam very appetizing 4 Heat this puree in a pan and add mashed lentils, water, salt, tamarind paste to taste. 5 I like to add fresh Tamarind pulp that can be made by soaking tamarind in warm water for 30-45 mins.) 6 Let the mix simmer for 5 - 6 minutes. 7 In another pan, heat few drops of oil and make a tempering of mustard seeds, curry leaves and freshly chopped cilantro. Mix this tempering in the tomato puree. 8 Season with freshly roasted cumin, coriander and peppercorn powder to taste to make this tangy Rasam.

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