Tomato Pepper Rasam

There are many verions of Rasams in Andhra or South Indian Cusine but this is the most loved method of Rasam in my family.

Ingredients:

• Tomatoes medium sized chopped 2 nos 
• Tamarind gooseberry size (cleaned & soaked in little amount of water)
• Pepper powder1 tsp
• Turmeric 1/4 tsp
• Chilli powder 1/4 tsp
• Fresh coriander leaves( few) chopped
• Water 3 cups
• Salt to taste

For Tempering/Thadka (Garita Thalimpu) (Telugu), (Laddle Thadka)

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Methi Seeds 1/4 tsp
• Curry Leaves
• Dry Red chilli 1 no
• Asafoetida a pinch
• Oil 1 tbsp
• Stainless Steel Laddle 

Method:

1. Take a sauce pan and add the chopped tomatoes, soaked tamarind and add little water to it. Cook till the tomatoes get mushy and water is reduced
2. Now strain the tomatoes and tamarind into another pan and mash it with a spoon.
3. Add 3 cups of water to the strained pulp.
4. To this add Turmeric, chilli powder, pepper powder, salt, few curry leaves, some chopped coriander; give it a nice boil for about 2 to 3 minutes on high flame.
5. Take a laddle, add the ingredients listed in the tempering column. Add the remaining chopped coriander leaves and its ready.

Rice and Rasam are like made for each other. Easy to digest and even babies above 1 year also can eat it. Just that spice levels need to be adjusted. 

Serve this with pappad or Aloo (Potato Fry).

Serves 2 to 3 persons