How to Make Indian Tomato Rasam Asian Cooking Recipe Cuisine

India Tomato Rasam

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 8-10 Servings

1 cup split yellow lentils

3 1/2 qt water

1 tsp ground turmeric

1/4 tsp powdered asafoetida

1 tbsp vegetable oil

3 tomatoes, about 3/4 lb unpeeled and coarsely chopped

1 1/2 tsp tamarind concentrate

2 tsp crushed garlic

1 1/2 tbsp rasam masala

1/3 cup chopped fresh cilantro

juice of 1/2 lemon

18 fresh curry leaves, torn into small pieces

salt to taste

Rasam Masala:

1 1/4 cup coriander seeds

1/4 cup dried red chilies broken into small pieces

1 1/2 tbsp cumin seeds

1 tsp black mustard seeds

1 tsp black peppercorns

1/4 cup firmly packed fresh curry leaves

1/4 tsp powdered asafoetida

Directions:

Make rasam masala by separately dry-roasting coriander, chilies, cumin, mustard and peppercorns in a smal saucepan until fragrant and only lightly colored. Place roasted spices in a bowl. Dry roast leaves and add everything to asafoetida. Mix well and let it cool. Grind to a powder in a spice grinder.

Place lentils in a sieve and rinse under cold running water. Drain well. In a large, heavy saucepan, combine lentils, water, turmeric, asafoetida and oil. Bring to a boil then reduce heat to medium-low and cook, uncovered, until lentils, are mushy, about 30 minutes.

Add tomatoes, tamarind and garlic to cooked lentils. Simmer, uncovered, until tomatoes break down, 20-25 minutes.

Stir in rasam masala, cilantro, lemon juice and curry leaves. Season with salt. Serve hot.


*Rasam Masala keeps in an airtight jar and can be stored for up to 6 months in the refrigerator.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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