Vegan Tomato Rasam

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the chopped tomatoes and water in a medium pot.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the tomatoes are soft.

   Ca. 10 min.

3. 3

   Lightly mash the cooked tomatoes with a spoon or potato masher directly in the pot.

   Ca. 2 min.

   Kokkens note: Don't over-mash; some chunks are fine.

4. 4

   Stir in the diluted tamarind pulp, salt, turmeric powder, and rasam powder.

   Ca. 1 min.

5. 5

   Continue to simmer for another 5-7 minutes, allowing the flavors to meld, ensuring it doesn't come to a rolling boil again.

   Ca. 7 min.

   Kokkens note: Rasam should simmer gently, not boil vigorously.

6. 6

   While the rasam simmers, prepare the tempering: Heat the ghee in a small pan over medium heat.

   Ca. 1 min.

   Kokkens note: If making vegan, use a plant-based oil instead of ghee.

7. 7

   Add the mustard seeds and let them splutter.

   Ca. 1 min.

8. 8

   Then add the cumin seeds, dried red chilies, and curry leaves.

   Ca. 1 min.

9. 9

   Sauté for about 30 seconds until fragrant, then stir in the asafetida.

   Ca. 1 min.

10. 10

    Pour the tempering mixture into the simmering rasam.

    Kokkens note: Be careful as it may splutter.

11. 11

    Stir well and remove the pot from the heat.

12. 12

    Garnish with fresh cilantro before serving.