Peppery tomato rasam | रसम | FoodFood

A bowl of this peppery delicious rasam mixed with hot steamed rice makes a great comfort food with just the perfect amount of spicy kick.

PEPPER RASAM

Ingredients:
4 tbsps split pigeon peas, boiled and mashed
1 medium tomato, chopped
Salt to taste
¼ tsp turmeric powder
1 tbsp tamarind pulp
½ tsp red chilli powder
2 tbsps chopped fresh coriander leaves
Rasam powder
20-25 black peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
A pinch of fenugreek seeds (methi dana)
1 tbsp split pigeon peas (toor dal)
Tempering
2 tbsps oil
½ tsp mustard seeds
¼ tsp asafoetida (hing)
2 dried red chillies
8-10 curry leaves
2 tsps black pepper powder
To serve
Steamed rice

Method:
1. To make rasam powder, dry roast black peppercorns, coriander seeds, cumin seeds, fenugreek seeds and pigeon peas till fragrant in a non-stick pan. Allow to cool and transfer into a blender jar and blend to a fine powder.
2. Heat a non-stick deep pan, add boiled dal and the water in which it was cooked and mix well.
3. Add tomato, salt, turmeric powder, tamarind pulp, red chilli powder and 3 tbsps ground rasam powder and mix well. Add 3 cups water and cook till the mixture reduces to half. Take the pan off the heat.
4. To make the tempering, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, dried red chillies, curry leaves and black pepper powder. Pour this tempering over the rasam and cover the pan to trap the flavours.
5. Add chopped coriander and pour the rasam into a serving bowl. Serve hot with steamed rice.

#TomatorRasam #FoodFood

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