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VEGAN TOMATO RASAM
Ingredients
- 4 tomatoes chopped
- 2 green chilies slit lengthwise
- 1- inch piece of ginger grated
- 2 cloves of garlic minced
- 1 tsp of black mustard seeds
- 1 tsp of cumin seeds
- 1/2 tsp of turmeric powder
- 1/2 tsp of black pepper powder
- 1/4 cup of tamarind pulp
- A small handful of fresh curry leaves
- Salt to taste
- 1 tbsp of oil
- Chopped coriander leaves for garnish
Instructions
- In a saucepan, add the chopped tomatoes, green chilies, grated ginger, minced garlic, turmeric powder, and black pepper powder.
- Add 2 cups of water to the saucepan and bring it to a boil. Let it simmer for about 10-12 minutes until the tomatoes are soft and well-cooked.
- In the meantime, prepare the tempering. In a skillet or tadka pan, heat oil over medium heat.
- Add black mustard seeds and let them splutter. Add cumin seeds and curry leaves and sauté for 1 minute.
- Pour the tempering into the simmering tomato mixture and mix well.
- Add tamarind pulp and salt to taste. Let it simmer for another 5-7 minutes to allow the flavors to blend.
- Garnish with chopped coriander leaves and serve hot as a soup or with rice.
Notes
NUTRITIONAL FACTS:
Calories: 50 | Total Fat: 2g | Total Carbohydrates: 8g | Dietary Fiber: 2g | Protein: 1g
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