Roasted Tomato Rasam And Lemon Rice | Easy Vegan Recipe

This delicious rasam (a typical South Indian tamarind-based soup) is served alongside a lemon rice that simply bursts with flavor from curry leaves, fresh cilantro, cumin and more. It's a hearth-healthy recipe that everyone will enjoy.

Serves: 4

Ingredients

• 3 Tomatoes: (I used a bowl of cherry tomatoes)

• 1/4 cup Lentils:, boiled and mashed

• 1/2 yellow or white Onion

• 1 teaspoon Salt, Pepper: or to taste

• 1 teaspoon Tamarind paste/pulp

• 1/2 teaspoon Mustard seeds

• A few Curry leaves (get fresh ones here!)

• 1 teaspoon Roasted cumin powder

• 1 teaspoon Roasted coriander powder

• 1/2 teaspoon Roasted peppercorn powder

• 2 cups Water

• Fresh Cilantro

Preparation

• 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.