Tomato Rasam

Thakkali Rasam — Tangy Tomato-Tamarind Soup

सामग्री

विधि

1. Simmer the chopped tomatoes in 3 cups water with the turmeric until soft and mushy, about 8
2. Add the tamarind pulp, the mashed moong dal, and the roasted-ground jeera-pepper-dhania
3. Add jaggery and salt. Taste and adjust the tang.
4. Heat ghee or garlic-infused oil in a small pan. Add mustard seeds and let them pop.
5. Add hing, curry leaves and the dried red chilli. Sizzle 10 seconds, then pour over the rasam.
6. Turn off the heat as soon as it froths at the edges — do not let it boil hard after this.
7. Garnish with fresh coriander and serve hot.