A clear tomato soup or Indian rasam. They are quite similar. Rasam is a very thin tomato soup which is tempered with Indian spices and its a must in every south indian kitchen. It is eaten with while fluffy rice. There are many ways you can make rasam. Some with a bit of tamarind, some people add a bit of cooked yellow split pea daal to it. My girls love this very simple one which I make. I serve it with any kind of meal. Its very comforting especially on a rainy day.
Here is what you will need: for 4 medium bowls
- 5 big sized red tomatoes (about 750 gms)
- Salt to taste
- Black pepper to taste
- 1-2 tsp of sugar depending on the sourness of the tomatoes
- 1 Tbsp of Ghee (you can easily substitute the Ghee with butter or Oil)
- 1/2 tsp of mustard seeds, optional.
- few leaves of fresh Coriander to Garnish.
Method:
- Heat water in a large pot and when the water starts to boil, put the tomatoes in the pot and cover it up for about 4-5 minutes. Now check if the skin of the tomatoes has become loose.
- Now drain all the hot water from the pot and rinse the tomatoes with cold water, rinse again.
- Now you should be able to peel the tomatoes like boiled potatoes.
- With the help of a hand mixer, puree the tomatoes into a fine soupy paste.
- Add salt, pepper and sugar to the soup.
- Heat Ghee in a small pan and when its hot, add the mustard seeds and let them temper. Add it on top of the soup. Garnish with fresh Coriander.
- Serve it with garlic bread, pizza on a rainy evening. Today I served it with Kitchri. Enjoy a simple fuss free soup.
PS: If you are using the Ghee and the mustard tempering bit then you can garnish it with fresh Coriander but if you like to serve it before a European meal then instead of Ghee use a tbsp of butter, avoid tempering and garnish it with fresh Basil leaves. Blanching the tomatoes bring this soup to another leave.
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