Cherry Tomato Rasam

Name: Cherry Tomato Rasam
Ingredients: Rasam Spice blend; 1 tablespoon coriander seeds; 2 teaspoons Cumin seeds; 2 dried arbol chiles; 1 tablespoon dried split pigeon peas (Tuvar dal); Rasam broth; 4 cups water; 1 large olive sized ball of tamarind fruit pulp OR; 1/2 teaspoon tamarind extract; 2 tablespoons Rasam spice blend; 1 cup Cherry or grape tomatoes, cut in half; 1/4 teaspoon turmeric powder; 1 pinch asafetida powder; 1 sprig curry leaves; 1 small green chile slit in two; 1 teaspoon sea salt (adjust to taste); 1 tablespoon ghee; 1 teaspoon cumin seeds; 1 tablespoon chopped cilantro; 1 tablespoon lime juice

20 ingredients

4 steps

Ingredients

Rasam Spice blend
1 tablespoon coriander seeds
2 teaspoons Cumin seeds
2 dried arbol chiles
1 tablespoon dried split pigeon peas (Tuvar dal)
Rasam broth
4 cups water
1 large olive sized ball of tamarind fruit pulp OR
1/2 teaspoon tamarind extract
2 tablespoons Rasam spice blend
1 cup Cherry or grape tomatoes, cut in half
1/4 teaspoon turmeric powder
1 pinch asafetida powder
1 sprig curry leaves
1 small green chile slit in two
1 teaspoon sea salt (adjust to taste)
1 tablespoon ghee
1 teaspoon cumin seeds
1 tablespoon chopped cilantro
1 tablespoon lime juice

Directions

1

In a coffee grinder, combine the ingredients for the spice blend & grind to a coarse powder
2

Set the water to boil in a saucepan & add the tamarind, spice blend, tomatoes, asafetida, curry leaves,turmeric and salt ( all the ingredients except the cilantro, lime, ghee & cumin). Bring to a boil & then simmer, till the tomatoes are really soft. (~ 15 minutes)
3

In a cast iron skillet, heat the ghee till REALLY smoking hot. add the cumin seeds & allow to sputter, split & brown. Add this sizzling tempering into the broth.
4

Remove from heat & garnish with chopped cilantro. Add lime juice as per taste, Serve over plain rice. Or simply with as a light broth.