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Tomato miryala rasam. # tamato rasam # cooking shorts

Here's a simple and flavorful **Tomato Black Pepper Rasam** recipe — a South Indian comfort dish that's spicy, tangy, and perfect with rice or as a soup:

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### **Tomato Black Pepper Rasam Recipe**

#### **Ingredients:**

- **Ripe tomatoes** – 2 large (chopped)
- **Tamarind pulp** – 1 tbsp (or a small lemon-sized tamarind soaked in warm water)
- **Black peppercorns** – 1 tsp
- **Cumin seeds (jeera)** – 1 tsp
- **Garlic** – 3 cloves (optional but adds great flavor)
- **Turmeric powder** – 1/4 tsp
- **Asafoetida (hing)** – a pinch
- **Curry leaves** – 1 sprig
- **Mustard seeds** – 1/2 tsp
- **Dried red chilies** – 1-2
- **Coriander leaves** – for garnish
- **Salt** – to taste
- **Water** – 2.5 to 3 cups
- **Oil or ghee** – 1 tsp

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#### **To Crush (Coarsely grind or pound):**

- Black peppercorns + cumin seeds + garlic (if using)

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#### **Instructions:**

1. **Prepare the Rasam Base:**
- Boil the chopped tomatoes in 1 cup of water until soft.
- Mash them well or blend lightly, then strain (optional, for a smooth texture).
- Add tamarind pulp, turmeric, salt, and 1.5–2 cups of water. Bring to a simmer.

2. **Add the Crushed Spice Mix:**
- Add the coarsely ground black pepper, cumin, and garlic mixture to the simmering rasam.
- Add asafoetida and curry leaves. Let it simmer gently (not boil) for 5–7 minutes.

3. **Temper the Rasam:**
- In a small pan, heat oil or ghee.
- Add mustard seeds and let them splutter.
- Add dried red chilies and a few curry leaves.
- Pour this tempering over the rasam.

4. **Final Touch:**
- Garnish with chopped coriander leaves.
- Serve hot with rice or enjoy it as a spicy soup.

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Let me know if you want a version without tamarind or garlic — or a pressure cooker/instant pot version!

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Видео Tomato miryala rasam. # tamato rasam # cooking shorts канала Cookingwithswetha
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