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Roasted Tomato Rasam & Lemon Rice for a Simple Supper
Prep: 15 min Cook: 45 min Servings: 2by MyCreative Flavors138 recipes>Ingredients
- Tomatoes: 2-3 (I used a bowl of cherry tomatoes)
- Lentils: 1/4cup, boiled and mashed
- Onion: 1/2
- Salt, Pepper: 1 tsp or to taste
- Tamarind paste/pulp: 1 tsp
- Mustard seeds: 1/2 tsp
- Curry leaves: few
- Roasted cumin powder: 1 tsp
- Roasted coriander powder: 1 tsp
- Roasted peppercorn powder: 1/2 tsp
- Water: 2 cups
- Fresh Cilantro
Directions
- Roast the tomatoes, chopped onion and cilantro (lightly brushed with olive oil) in an oven proof dish for 20 minutes at 350 C.
- Let it cool for a while and give it a quick churn with hand blender to make puree.
- Roasted Tomatoes develop a unique Flavor that makes this Rasam very appetizingHeat this puree in a pan and add mashed lentils, water, salt, tamarind paste to taste.
- (I like to add fresh Tamarind pulp that can be made by soaking tamarind in warm water for 30-45 mins.)
- Let the mix simmer for 5 - 6 minutes.
- In another pan, heat few drops of oil and make a tempering of mustard seeds, curry leaves and freshly chopped cilantro. Mix this tempering in the tomato puree.
- Season with freshly roasted cumin, coriander and peppercorn powder to taste to make this tangy Rasam.
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