Tomato Rasam (without Dal)

                                                           Tomato Rasam (without Dal)

Cuisine: South Indian Vegetarian
Prep time: 15 mts.
Serves: 2



Grocery list:

1. Cilantro leaves

2. Curry leaves

3. Ginger



From the pantry:

1.  Rasam or Sambar powder. 2 tspns. ( can use any - homemade or store bought )

2. water 1 cup

3. tamarind paste  1/2 tspn.

4. salt to taste

5. brown sugar or jaggery if like for sweet-sour taste. 1 tspn.

6.  jeera  1/2 tspn.

7. rai 1/2 tspn.

8.  asafoetida a pinch

9. cooking oil any 1 tbspn.


Method:

1. in a deep pan pour water.

2.  add rasam powder, salt, jaggery/brown sugar if want.

3. add tamarind paste. Add finely chopped and washed 1/4 piece ginger pieces.

4. let boil for 10 mts on low heat making sure to reduce heat further if starts boiling over. Also, add 1/8 cup water if rasam water starts to lessen.

5. in tadka pan add oil and keep on low heat. to this add asafoetida, rai, jeera and let rai crackle.

6. after rasam boils for minimum 10 mts. shut off stove. add the tadka to the rasam.

7. garnish rasam with few curry leaves and cilantro leaves washed and chopped finely.

Note: Serve hot with Plain rice and vegetables or rotis or naans.