Prepared by : Pooja Pandey
Preparation Time :
00:30 min
| Ingredients | Energy | Net Carbs | Protein | Fat |
|---|---|---|---|---|
 Tomatoes - 5 ( 5.0 medium 740.0 g) |
55 kcal | 10 g | 5 g | 5 g |
| Vegetable Oil - 5 ( gm 5.0 g) |
44 kcal | 0 g | 0 g | 5.2 g |
| Tamarind - 3 ( 3.0 tamarind 6.0 g) |
15 kcal | 3 g | 0 g | 0 g |
| Vegetable Oil - 5 ( gm 5.0 g) |
44 kcal | 0 g | 0 g | 5.2 g |
| Red Chile - 5 ( gm 5.0 g) |
2 kcal | 0.4 g | 0.1 g | 0.1 g |
| Chili Spices & Seasonings - 5 ( 5.0 tsp 20.0 g) |
50 kcal | 10 g | 0 g | 0 g |
| Ingredients | |||
|---|---|---|---|
| Tomatoes - 5 ( 5.0 medium 740.0 g) |
|||
| Energy | 55 kcal | Net Carbs | 10 g |
| Protein | 5 g | Fat | 5 g |
| Vegetable Oil - 5 ( gm 5.0 g) |
|||
| Energy | 44 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 5.2 g |
| Tamarind - 3 ( 3.0 tamarind 6.0 g) |
|||
| Energy | 15 kcal | Net Carbs | 3 g |
| Protein | 0 g | Fat | 0 g |
| Vegetable Oil - 5 ( gm 5.0 g) |
|||
| Energy | 44 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 5.2 g |
| Red Chile - 5 ( gm 5.0 g) |
|||
| Energy | 2 kcal | Net Carbs | 0.4 g |
| Protein | 0.1 g | Fat | 0.1 g |
| Chili Spices & Seasonings - 5 ( 5.0 tsp 20.0 g) |
|||
| Energy | 50 kcal | Net Carbs | 10 g |
| Protein | 0 g | Fat | 0 g |
Description
0
Preparation
1. **Prepare the Tomatoes:** Roughly chop the tomatoes.
2. **Cook the Tomatoes:** Heat 1 teaspoon of vegetable oil in a pot or pan over medium heat. Add the chopped tomatoes and cook until they soften and break down, about 10-15 minutes. Stir occasionally to prevent sticking.
3. **Extract Tamarind Pulp:** Soak the tamarind pieces in about 1/2 cup of warm water for 10-15 minutes to soften. Squeeze the tamarind to extract the pulp into the water. Discard the seeds and fibers.
4. **Combine and Simmer:** Pour the tamarind extract into the pot with the cooked tomatoes. Add 2 cups of water. Bring the mixture to a simmer.
5. **Add Spices:** Add the red chili, chili spices & seasonings, and salt to taste. Stir well to combine.
6. **Simmer and Adjust:** Reduce the heat to low and let the rasam simmer for another 15-20 minutes, allowing the flavors to meld. Adjust the salt and spice levels to your preference.
7. **Final Touches:** Heat the remaining 1 teaspoon of vegetable oil in a small pan. Add a pinch of chili spices & seasonings (about 1/4 tsp) and heat briefly (5-10 seconds) until fragrant, being careful not to burn the spices. Pour this spiced oil over the rasam.
8. **Serve:** Serve the Tomato Rasam hot.
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