Spicy Tomato Rasam

Rasam is my favorite dish being very light on the tummy and it's so easy to make! When I was small my Grandmother used to make so many variations in rasam I used to like them so much. This particular Spicy Rasam goes well with all non-vegetarian items. So let's see how to make the Spicy Rasam.



Ingredients:

Large Tomatoes- 2
Green chillies- 2
Tamarind paste- 1 TBSP (paste not concentrate)
Rasam powder- 1 TBSP
Salt- to taste
Ginger-garlic paste- 1/4 TSP
Cilantro- for garnishing

For Seasoning(tadaka):
Oil- 1 TBSP
Mustard seeds- 1/2 TSP
Cumin seeds- 1/2 TSP
Dry red chilli whole- 1
Turmeric powder- a pinch
Garlic clove- 1(cut into small pieces)
Curry leaves- 1 strand

Put a sauce pan on medium heat. Add oil to it and once it gets hot break the red chilli into 2 pieces and add it to the oil. Let it fry a little bit and then add mustard, cumin seeds and turmeric powder. Wait until they start spluttering then add the pieces of garlic and curry leaves. After they are fried for 2 to 3 seconds, add tomato pieces that are cut finely and green chillies that are slit into half. On high heat let the tomatoes get mushy and when the water from tomatoes is getting evaporated, add ginger-garlic paste. Fry it until the raw smell disappears for about a minute. Now add 5 cups of water, tamarind paste, salt, rasam powder and bring it to a boil in high heat. Reduce the heat to low and let it simmer for 10 minutes. Take off the heat and garnish with Cilantro.

Rasam can be served with Rice. Try it along with my Easy Chicken Fry or with any other fry of your choice. Tomato can be pureed instead of adding pieces for a smooth rasam. But I like mine with some texture to it. Well my lunch is getting cold. Happy eating to you on this Thanksgiving Day! Enjoy!