Tamarind Tomato Rasam

Tamarind Tomato Rasam: A Tasty Home Remedy for Colds and Flu

Are you looking for a natural home remedy to combat colds and flu during the monsoon and winter months? Look no further than tamarind tomato rasam, a traditional South Indian dish that is packed with flavor and nutrition. This recipe is passed down from my late mother, who was a master of South Indian cooking. I learned many of her delicious dishes, and tamarind tomato rasam is one of my favorites.

The aroma of this rasam cooking in the kitchen is truly unforgettable. Even today, when I cook this dish for my family, I am reminded of my mother's amazing cooking skills. I am excited to share this recipe with you, and I hope you will enjoy it as much as my family and I do.

For a truly flavorful tamarind tomato rasam, here are a few tips to keep in mind:

• Use ripe, country tomatoes for a tangy flavor
• Avoid using store-bought rasam powder, and instead opt for fresh spices such as pepper, cumin, and garlic for a more authentic taste
• Add 1/4 cup of cooked and mashed dal to the recipe for added nutrition
• To maintain the optimal flavor and texture, be sure to not over-boil the rasam, and transfer it to a serving bowl with a lid immediately after boiling

This tangy and spicy tamarind tomato rasam is not only delicious, but it is also a natural remedy for colds and coughs. So next time you're feeling under the weather, give this recipe a try and let the flavors transport you to the kitchens of South India.

Finally, you may also like my other soup recipes like Chicken Talumein Soup Chicken Clear Soup and Sweet Corn Chicken Soup for non-vegetarians and Mushroom Soup, Pumpkin Soup, Carrot Soup, Beetroot Soup, Cauliflower Soup, Broccoli Soup Creamy Tomato Soup and Spinach Soup.

Tamarind Tomato Rasam 2019-11-04 02:49:37

Tamarind Tomato Rasam

Serves 4
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 2 medium sized Tomatoes
• 1 small lime sized Tamarind
• 1/4 tsp Turmeric Powder
• 1/4 tsp Asafoetida Powder
• Salt to taste (2 tsp)
• Handful Fresh Coriander Leaves
• 1&1/2 tsp Black Pepper Corns
• 1/2 tsp Cumin Seeds
• 8 Garlic Cloves
• 2 tsp Sesame Oil
• 1/2 tsp Fenugreek Seeds
• 2 Red Chillies
• Few Curry Leaves

Instructions

• Soak the tamarind in 1/2 cup of hot water and extract the juice and keep it aside.
• Chop the tomatoes roughly.
• Grind the ingredients given under 'to grind' coarsely.
• Boil 2 cups of water in a sauce pan.
• When it starts to boil, add the chopped tomatoes and cook for 5 mins or until they become soft.
• Switch off the heat and allow it to cool. Once it is cooled squeeze the tomatoes fully.
• Now add the tamarind extract, turmeric powder, salt and asafoetida powder and mix well.
• Then add the squeezed tomato mixture and keep it aside.
• Meanwhile, heat a pan with oil. Once the oil is heated add fenugreek seeds and fry until browned.
• Then add red chillies and curry leaves and fry for few seconds.
• Then add the ground garlic cumin and pepper mixture and stir fry until a nice aroma comes and it becomes roasted.
• At this stage, add the tamarind tomato water mixture to the pan and mix well.
• Now add the fresh coriander leaves, close the lid and cook until it starts to boil.
• Once you see the froth, switch off the heat and mix well. Do not over boil.
• Transfer the rasam to the serving bowl immediately and close the bowl with a lid and keep it aside for 10 to 15 mins.
• After 15 mins serve the rasam with white rice or as a soup. Enjoy!

By Santhi Therese
The Indian Claypot

Soak the tamarind in 1/2 cup of hot water

and extract the juice and keep it aside.

Grind the ingredients given under “to grind”

coarsely as shown in the picture.

Boil 2 cups of water in a saucepan. When it starts to boil, add the
chopped tomatoes and cook for 5 mins or until they become soft.
Switch off the heat and allow it to cool.

Once it is cooled, squeeze the tomatoes fully.

In a bowl, add the tamarind extract, turmeric powder, salt and asafoetida powder
and mix well.

Then add the squeezed tomato mixture and keep it aside.

Meanwhile, heat a pan with oil.

Once the oil is heated add fenugreek seeds and fry until browned.

Then add red chilies and curry leaves and fry for a few seconds.

Then add the ground garlic cumin and pepper mixture and stir fry until a nice
aroma comes

and it becomes roasted as shown in the picture. Do this process
over low heat only.

At this stage, add the tamarind tomato water mixture to the pan and mix well.

Now add the fresh coriander leaves,

close the lid and cook until it starts to boil.

Once you see the froth, switch off the heat

and mix well. Do not overboil. Transfer the rasam to the serving bowl immediately
and close the bowl with a lid and keep it aside for 10 to 15 mins. After 15 mins serve the rasam with white rice or as a soup. Enjoy!