Spicy rasam from leftover tomato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Tomato soup warm |
| 6 | Peppercorns; (6 to 7) | |
| 1 | teaspoon | Cumin seeds |
| 1 | Sprig curry leaves | |
| 1 | Sprig mint leaves | |
| 1 | Whole red chilli | |
| 1 | Marble sized piece jaggery | |
| 1 | Sprig coriander leaves | |
| Salt to taste | ||
| 1 | Bay leaf | |
| 1 | 1 inch piece tamarind | |
| 4 | cups | Water; (4 to 5) |
| 2 | teaspoons | Ghee |
| 1 | Pinches asafoetida | |
| 1 | Pinches cinnamon powder | |
Directions
Roast the pepper and cumin seeds together. Grind under stone or in grinder.
Add to soup.
Add the curry, mint, coriander leaves, bayleaf, chilli, salt, tamarind, jaggery and rub to crush the ingredients. Or run a hand mixie for a few seconds.
Add water, bring to boil. In a small crucible heat ghee, asafoetida and cinnamon powder. Add a few cumin seeds. When they splutter add to rasam.
Boil for 2 minutes. Serve hot with rice and papad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.