Vegan Tomato Rasam

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Ingrediënten

De bereidingswijze

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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.

   Ongeveer 10 min

3. 3

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

   Ongeveer 2 min

   Tip van de kok: Don't over-mash; some chunks are fine.

4. 4

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

   Ongeveer 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.

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: If making vegan, use a plant-based oil instead of ghee.

7. 7

   Add the mustard seeds and let them splutter.

   Ongeveer 1 min

8. 8

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

   Ongeveer 1 min

9. 9

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

   Ongeveer 1 min

10. 10

    Pour the tempering mixture into the simmering rasam.

    Tip van de kok: 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.