Vegetarian recipe · lunch, dinner
Tomato pepper rasam
தக்காளி ரசம் (thakkaali rasam)
Serves 4 · 20 min
Thin, peppery tomato rasam without dal. Drink it as a soup or pour it over cauliflower rice.
4.5 gnet carb / serving
1 gprotein
2 gfat
1.5 gfiber
38kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 200 g ripe tomatoes, crushed (தக்காளி)
- 10 g tamarind, soaked
- 4 cloves garlic, crushed
- 1 tsp ghee
- 1 tsp pepper, 1 tsp cumin, rasam powder, mustard, curry leaves, coriander leaves, salt
Method
- Coarsely crush pepper, cumin and garlic.
- Boil tomatoes with tamarind water, salt, turmeric and rasam powder for 8 minutes.
- Add 3 cups water and the crushed spices. Turn off the heat as soon as it froths. Do not boil hard.
- Temper mustard and curry leaves in ghee, pour over, and add coriander.
Recipe credit: tamilpaleorecipes.com.