Temple tomato rasam (Tamatar ki rasam) from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 177) by Meera Sodha

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Notes about this recipe

  • Ganga108 on April 30, 2023

    For a rasam, this makes a lovely dal. It is difficult to define a traditional rasam. As soon as you try you will find examples that break those rules. Rasam is best described as a **thin** spicy broth that can be eaten over rice, used to moisten drier curries, or eaten like a soup. It sometimes has toor dal – but not every time – and tomatoes as a base – but not every time. It is strong on coriander, pepper and chillies – but not every time. Rasam means juice, and in this case, it refers to the juice of the tamarind, on which a rasam is based – but not every time. It has been a way of ensuring health-giving spices with every/most meals. Sodha breaks these rules with ease, changing the dal base (and using far more dal than traditional) and changing the spicing. Yet what she gives us here is an easy and delicious way to make a sort-of rasam - honestly more "dal" than rasam. Use less red lentils and less garlic.

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