SoupSide Dish

Tomato Rasam

Name: Tomato Rasam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 racions
Cuisine: indian
Ingredients: 1 cs tamarind paste seedless; 4 tassa water; 2 u tomato chopped; 3 gra garlic crushed; 1 u green chili slit; 0,5 ct turmeric powder; 1 ct salt; 2 ct rasam powder; 2 cs coriander leaf chopped; 1 cs vegetable oil; 0,5 ct mustard seed; 0,5 ct cumin seed; 0,25 ct asafoetida; 8 u curry leaf

This comforting and flavorful South Indian soup features a tangy tomato base with aromatic spices. It's a light yet satisfying dish, perfect as an appetizer or alongside rice. The spices are tempered in ghee or oil for a rich, fragrant finish.

Una recepta original de Forkin

Temps total: 40 min
Racions: 4
Dificultat: Mitjana
Per ració: 68 kcal

Informació sobre al·lèrgens: pot contenir mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 cstamarind paste, seedless
4 tassawater
2 utomato, chopped
3 gragarlic, crushed
1 ugreen chili, slit
0,5 ctturmeric powder
1 ctsalt
2 ctrasam powder
2 cscoriander leaf, chopped

tempering

1 csvegetable oil
0,5 ctmustard seed
0,5 ctcumin seed
0,25 ctasafoetida
8 ucurry leaf

Estris

pot · small pan · spoon

Elaboració

Pas a pas

1
In a medium pot, combine the tamarind paste with a small amount of water to loosen it, then add the remaining water, chopped tomato, crushed garlic, slit green chili, turmeric powder, and salt.
Uns 2 min
2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes, or until the tomatoes are soft.
Uns 17 min
Nota de cuina: The tomatoes should break down easily when pressed.
3
Gently mash the tomatoes in the pot with a spoon or potato masher to release more flavor.
Uns 1 min
Nota de cuina: Do not over-mash; a few chunks are desirable for texture.
4
Stir in the rasam powder and continue to simmer for another 5 minutes.
Uns 5 min
Nota de cuina: Taste and adjust salt if needed.
5
While the rasam simmers, prepare the tempering: heat the vegetable oil in a small pan over medium heat.
Uns 1 min
6
Add the mustard seeds and let them splutter.
Uns 1 min
Nota de cuina: Cover the pan if they splutter too much.
7
Add the cumin seeds, asafoetida, and curry leaves, then sauté for about 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the spices.
8
Pour the tempering directly into the simmering rasam and stir well.
9
Garnish with fresh chopped coriander leaves before serving.

Per ració

Nutrició

71%Puntuació

Calories: 67,5kcal
Proteïnes: 1,4g
Hidrats de carboni: 7,6g
Greixos: 4g
Fibra: 1,6g
Sucre: 3,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover rasam in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat until warm, adding a splash of water if needed to adjust consistency.