Fast Rasam
"This Indian tomato soup rasam recipe is faster than most, since it doesn't contain lentils that you need to cook first. The tomato juice also quickens the recipe."
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon methi seeds
- 1 teaspoon channa dal
- 2 dried red chilies, broken into pieces
- 3 cups water
- 1⁄2 teaspoon tamarind paste
- 1⁄4 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon sambhar powder
- 1 cup tomato juice
- 1 -2 tablespoon chopped fresh cilantro
directions
- In a medium size saucepan put the oil, mustard seeds, cumin seeds, methi seeds (also known as fenugreek seeds), chana dal, and the dried red chili pieces.
- Heat over high heat until the mustard seeds pop for about 15 seconds.
- Quickly stir in the water and tamarind paste.
- Add the turmeric, salt and rasam powder (available at Indian spice stores), and stir again.
- The recipe ingredients state to add 1 Tablespoon sambhar powder, but it should actually be rasam powder.
- The computer would not accept the word rasam.
- Bring the liquid to a boil, reduce heat and simmer 5-10 minutes.
- Add the tomato juice and simmer 5 more minutes.
- Turn off heat and garnish with the cilantro.
- Instead of the dried red chili pieces, you can use one or two serrano chilies, sliced in half length-wise.
- If you have tomatoes that you want to use up, increase the water to 4 cups, eliminate the tomato juice, and add the tomatoes after the mustard seeds have popped.
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RECIPE SUBMITTED BY
Andtototoo
United States
I like to eat a variety of food so have lots of different kinds of recipes that I have added and reviewed. Probably the favorite foods that I have reviewed are the ones with Nutella in the ingredients.
