Tomato Rasam
Rasam, a spicy and sour soup eaten with rice or on its own after a meal, is a staple in Thamizh cuisine. Rasam is great for digestion, warming up the body on those rainy, cool days, and boosting immunity thanks to its unique blend of herbs and spices. Our authentic rasam blend is freshly ground using traditional organic, sun-dried (weather permitting) spices to preserve the integrity and aroma of the spices used. Our rasam powder also includes thippili pepper or long pepper which helps relieve cough and helps fight infection. Simply add a half to one teaspoon rasam powder per one cup of water in your rasam recipe. If you aren't sure where to start, we've got you - Follow our recipe below.
- 2 tsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 4 cloves garlic
- 1 inch piece ginger
- 1 small onion or a few chinna vengayam (small onions/shallots)
- 1 sprig curry leaves
- Half a green chili, split
- Half a tomato, diced
- 4 cups water
- 1 strawberry size of tamarind soaked in 1/2 cup water
- 4 tsp rasam powder
- 1/2 tsp jaggery
- 1/2 - 1 tsp salt
- 1/4 tsp black pepper
- Handful of Coriander leaves plus stems, chopped
Directions:
Mix tamarind and water, remove any seeds and set aside.
In a pot, heat some oil of your choice on med-high heat. Add the cumin and mustard seeds and let them sputter. Add the onions, garlic, curry leaves, green chili and stir for a couple minutes until the onions soften.
Add the tomatoes, ginger, rasam powder, water, and tamarind pulp. Bring the rasam to a rolling boil. Add jaggery, salt, and black pepper. Cook for about five minutes longer.
Add in coriander leaves and stems. Turn off the heat. Adjust seasoning if necessary to your liking.
Enjoy as is or with rice and sides of your choice.