Rasam - With Tomato & Mint, Refreshing Comforting South Indian Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 People
Ingredients
To grind
  • Shallots- 1 large or 3 small onions
  • Ginger- 2-inch slice
  • Garlic- 3 cloves
  • Mint leaves- 8 leaves
  • Cilantro, chopped- ¼ cup
  • Tomato, chopped- ½ of a tomato
  • Whole peppercorns- ½ tsp
  • Cumin seeds- 1 tsp
  • Water- ¼ cup
For cooking
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 8 leaves
  • Salt- 1½ tsp
  • Asafoetida- ⅛ tsp
  • Tamarind extract- ½ cup
  • Tomato, chopped- 1, small sized
  • Water- 1 cup
Instructions
  1. To a blender jar, add all ingredients mentioned to grind & grind to a coarse paste.
  2. Soak 2-inch slice fresh tamarind in ½ cup lukewarm water & let soak for 5 minutes. After that squeeze the tamarind in water to extract the juice, strain the juice & discard the skin.
  3. To a hot clay pan or saucepan, add oil.
  4. Add mustard seeds, let splutter.
  5. Add dried red chilies & curry leaves.
  6. Add the ground paste, combine well & cook for a minute.
  7. Rinse the blender jar with ½ cup water & add that. Cook for a few minutes till the raw smell goes away.
  8. Add salt & asafoetida, combine well.
  9. Add tamarind extract, cook for 2 minutes.
  10. Add chopped tomato & cook for a couple of minutes. Adding tomato is optional.
  11. Add ½ cup water to thin down the gravy & cook for a few minutes, let rasam come to a slight boil.
  12. Take the pan off the heat, enjoy as soup or pour over rice & enjoy.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/rasam-with-tomato-mint-refreshing-comforting-south-indian-curry/