Wednesday, April 27, 2011

Roasted Tomato Rasam & Lemon Rice for a Simple Supper

It was half past 6 on last saturday. We were  hungry and I was still thinking what to make when my hubby suggested me to make something tangy and spicy for the supper.  So I decided to take a spicy break from lentils and made this light yet nutritious roasted tomato rasam with lemon rice.
Lemon Rice with a Bowl of Roasted Tomato Rasam

Rasam is a very special type of spicy Indian soup from tomatoes and lentils. It is more popular in Southern India. In this post, I have made tomato rasam which has high digestive properties. The spices used in rasam are highly therapeutic. Pepper improves digestion, has antioxidant and antibacterial effects while  the roasted cumin stimulates the appetite. It can be had as a soup or can be eaten along with steamed rice but I prefer to have this warm soup/curry with vegetable rice and lemons.

Here is the small checklist of ingredients for the tangy curry and rice. -

Ingredients For Roasted Tomato Rasam:
Tomatoes: 2-3 (I used a bowl of cherry tomatoes)
Lentils: 1/4cup, boiled and mashed
Onion: 1/2
Salt, Pepper: 1 tsp or to taste
Tamarind paste/pulp: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: few
Roasted cumin powder: 1 tsp
Roasted coriander powder: 1 tsp
Roasted peppercorn powder: 1/2 tsp
Water: 2 cups
Fresh Cilantro
Tamarind Pulp made from fresh Tamarind is the key

Method for Rasam:
Roast the tomatoes, chopped onion and cilantro (lightly brushed with olive oil) in an oven proof dish for 20 minutes at 350 C.

Let it cool for a while and give it a quick churn with hand blender to make puree.

Roasted Tomatoes develop a unique Flavor that makes this Rasam very appetizing

Heat this puree in a pan and add mashed lentils, water, salt, tamarind paste to taste. 
(I like to add fresh Tamarind pulp that can be made by soaking tamarind in warm water for 30-45 mins.)
Let the mix simmer for 5 - 6 minutes. 
In another pan, heat few drops of oil and make a tempering of mustard seeds, curry leaves and freshly chopped cilantro. Mix this tempering in the tomato puree.
Season with freshly roasted cumin, coriander and peppercorn powder to taste to make this tangy Rasam.

Ingredients For Lemon Rice:
Basmati Rice: 1cup
Olive oil: 2 tsp
Mustard seeds : 1tsp
Curry leaves: Few
Onion: 1, sliced
Tomato: 1, sliced
Carrots, boiled Potato: 1/4 cup diced  (add more veggies to taste)
Sweet Peas: 1/4 cup (thawed if using frozen)
Roasted Peanuts/Cashew nuts: few
Green chillies: 1
Sugar: 1 small tsp
Lime Juice: 3-4 tsp
Salt, Chilli : 1 tsp or to taste
Dash of Turmeric powder
Fresh Cilantro

Method for Lemon Rice:
Wash and soak basmati rice for approximately 1 hour. 
Cook rice by adding a teaspoon of salt and oil either on gas stove or microwave till tender.
Prepare the tempering of the rice.
Heat oil in a nonstick pan, add mustard seeds and curry leaves.
When the mustard seeds pop up, add sliced onions, tomatoes, diced potatoes, grated carrots and peas, saute for 7-8 minutes.
Season with sugar, salt, chilli  and turmeric powder to taste. 
Gently mix this tempering in the boiled rice. Squeeze fresh lemon juice on the rice.
Add roasted cashews, peanuts and handful of finely chopped cilantro & toss well.
Enjoy the lemon rice with roasted tomato Rasam ...!

We had a great evening supper, Hope you like this recipe and give it a try too....!!!

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