Pepper Tomato Rasam. menasina saaru with step by step photo and video recipe. basically a watery pepper flavoured tomato rasam which is typically enjoyed with hot steamed rice or can be consumed as a drink or soup. it is typically prepared during monsoon or winter season to get extra heat from pepper. further it can be extended with garlic pods to make the delicious. If you like South Indian cuisine, then do take note that just like the Sambar, Kerala Style Rasam, Raw Mango Rasam, Tomato Rasam, etc form a vital part of the same. Compared to the Sambar recipe, Rasam is more fluid.
It's simply served over rice as a filling meal on its own or as a side dish to a larger meal.
This is spice-filled comfort food at its best.
Tangy, earthy, aromatic, and - yes of course - spicy!
You can cook Pepper Tomato Rasam using 13 ingredients and 8 steps. Here is how you cook it.
Ingredients of Pepper Tomato Rasam
- Prepare 1 of big tomato.
- You need 1 tbsp of tamarind.
- Prepare 1 tsp of black pepper.
- It's 1 tsp of cumin seeds.
- Prepare 2 cloves of garlic.
- It's 1 pinch of turmeric powder.
- You need 1 handful of curry leaves.
- You need 1 tsp of salt.
- You need 2 tbsp of coriander leaves.
- You need 2 cups of water.
- It's 1 tsp of ghee.
- Prepare 1/4 tsp of mustard seeds.
- Prepare 1/2 tsp of red chilli powder or as per taste.
Try this recipe and kindle your tastebuds !! Heat the oil in a large saucepan over medium heat. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil.
Pepper Tomato Rasam instructions
- Take hot water in a glass bowl and soak the tamarind. After 15-20 minutes sieve the tamarind mix, extract it's juice and throw away the pulp..
- Chop the tomato or if you want can pulse a little but don’t puree it completely..
- Grind black pepper, cumin seeds and garlic coarsely in a mixer..
- Now in a pan take tamarind extract, add chopped tomatoes, turmeric powder, crushed pepper, cumin, garlic, salt and curry leaves. Boil them together..
- Keep the flame low and let it simmer for 10-15 minutes..
- The raw smell of the tamarind should go..
- Now for tempering - Heat a tsp of ghee and add mustard seeds to it. When it begins to splutter, add heeng, add the red chilli, curry leaves and pour it over the Rasam..
- Garnish with green coriander leaves. Serve it hot..
Stir in tamarind paste, adjusting to taste if you want, and season with salt. Rasam is a traditional dish from the south India and is more like a soup. Rasam is prepared from the pulp of tamarind, tomatoes, pepper and other spices. To this even lentil stock is also added to give a nice flavor and make it nutritious. Rasam is actually a by product that evoked from the Sambar and a very popular and common dish that is prepared on a daily basis in every kitchen in south.