Peppery Tomato Rasam

Peppery Tomato Rasam

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Soup

Type: South Indian

Key Ingredients:

Don’t let the name of the recipe worry you, it is not too spicy and your kids will love it

Ingredients

Curry and Pepper Saffola Masala Oats 2 cups
Fresh tomato puree 2 cups
Mustard seeds ½ tsp
Coriander seeds 1 tbsp
Cumin seeds ¼ tsp
Asafoetida 1 pinch
Dried red chilli 1
Curry leaves 5 to 6
Oil 1 tbsp
Garlic, chopped 2 cloves
Salt to taste
Black pepper powder to taste
Tamarind pulp 2 tsps
Fresh coriander leaves, chopped 1 tsp

Methods

Heat a non-stick pan, add mustard seeds, coriander seeds, cumin seeds and asafoetida and roast on medium heat till fragrant.
Add red chilli, Saffola Oats and curry leaves and roast for 2 minutes. Take the pan off the heat, cool, transfer into a mixer and grind into a powder.
Heat oil in another non-stick pan, add garlic and saute for 2 minutes. Add tomato puree, mix and cook for 2 minutes.
Add oats mixture and 3 cups water and mix well. Add salt and pepper powder and mix well. Reduce heat and simmer for 4-5 minutes.
Add tamarind pulp and mix well. Adjust the seasoning and add tamarind pulp and mix well.
Strain the mixture into a serving bowl. Garnish with coriander leaves and serve hot.

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