|Lemon Rice with a Bowl of Roasted Tomato Rasam|
Ingredients For Roasted Tomato Rasam:
Tomatoes: 2-3 (I used a bowl of cherry tomatoes)
|Tamarind Pulp made from fresh Tamarind is the key|
Method for Rasam:
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:
Olive oil: 2 tsp
Method for Lemon 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.
We had a great evening supper, Hope you like this recipe and give it a try too....!!!