Indian Tomato Ginger Rasam Recipes

TOMATO RASAM (THAKKALI RASAM)

Steps:

• Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger.
• Add cumin seeds and black pepper.
• Grind to a coarse paste. Remove in a separate bowl or plate.
• In the same jar add the tomatoes (rinsed and chopped).
• Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them - for a bright red color in the rasam.
• In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
• Add the mustard seed and let them begin to crackle.
• When the mustard seeds start to crackle, then add urad dal.
• Stirring often fry urad dal until they turn golden.
• Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
• Stir and fry for a few seconds till the red chilies change color.
• Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the heat.
• Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
• Add turmeric powder.
• Mix turmeric powder with the rest of the mixture.
• Now add the tomato puree. mix very well. Take care as the mixture splutters.
• Sauté for a minute. Season with salt as per taste.
• Then add 1.5 cups water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as the flavors get diluted.
• Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
• Overall simmer for 9 to 10 minutes.
• Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
• Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
• Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
• If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

GINGER AND CURRY LEAF RASAM (ADRAK AUR KARI-PATTA RASAM)

Steps:

• 1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
• 2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
• 3. Season with salt and serve hot, garnished with the fried curry leaves.

INDIAN TOMATO GINGER RASAM

Steps:

• Bring 4 cups water to a boil in a saucepan. Add lentil and reduce heat to medium. Simmer 10 minutes, or until tender. Drain and set aside.
• Heat ghee in pot over medium heat. Add zest, rasam powder and mustard seeds and cook for 2 minutes. Stir in the carrots, chili and ginger and cook 2 more minutes.
• Add the V8 juice and 3 cups of water and bring to a simmer. Add the zucchini, reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
• Stir in the tamarind paste, turmeric powder and the sugar. Simmer 5 minutes more. Stir in the lentils and the cilantro and simmer 5 more minutes.