INDIAN TOMATO GINGER RASAM
This recipe is from a handout at my local supermarket and recommends serving over cooked rice or eaten as a side dish to a meat entree.
Provided by Member 610488
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 cups water to a boil in a saucepan. Add lentil and reduce heat to medium. Simmer 10 minutes, or until tender. Drain and set aside.
- Heat ghee in pot over medium heat. Add zest, rasam powder and mustard seeds and cook for 2 minutes. Stir in the carrots, chili and ginger and cook 2 more minutes.
- Add the V8 juice and 3 cups of water and bring to a simmer. Add the zucchini, reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
- Stir in the tamarind paste, turmeric powder and the sugar. Simmer 5 minutes more. Stir in the lentils and the cilantro and simmer 5 more minutes.
Nutrition Facts : Calories 98.1, Fat 4, SaturatedFat 2.1, Cholesterol 8.2, Sodium 35.4, Carbohydrate 13.1, Fiber 3, Sugar 4, Protein 3.9
TOMATO RASAM (THAKKALI RASAM)
Tangy and sour tomato rasam is a delicious soup-like dish that can be enjoyed over rice or on its own as a hearty soup. This classic tomato rasam recipe is vegan as well. It does not include rasam powder and tamarind.
Provided by Dassana Amit
Categories Appetizer Drinks Side Dish
Time 30m
Number Of Ingredients 16
Steps:
- Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger.
- Add cumin seeds and black pepper.
- Grind to a coarse paste. Remove in a separate bowl or plate.
- In the same jar add the tomatoes (rinsed and chopped).
- Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them - for a bright red color in the rasam.
- In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
- Add the mustard seed and let them begin to crackle.
- When the mustard seeds start to crackle, then add urad dal.
- Stirring often fry urad dal until they turn golden.
- Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
- Stir and fry for a few seconds till the red chilies change color.
- Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the heat.
- Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
- Add turmeric powder.
- Mix turmeric powder with the rest of the mixture.
- Now add the tomato puree. mix very well. Take care as the mixture splutters.
- Sauté for a minute. Season with salt as per taste.
- Then add 1.5 cups water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as the flavors get diluted.
- Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
- Overall simmer for 9 to 10 minutes.
- Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
- Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
- Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
- If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.
Nutrition Facts : Calories 69 kcal, Carbohydrate 7 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 304 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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