Quick Tomato Rasam, Low Salt Recipe
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 4140 times
Quick Tomato Rasam is a quick, low-salt version of the ever-popular South Indian Rasam, made suitable for those with high blood pressure.
A vibrant masala that combines everyday spices in apt proportions gives the tomato-based rasam an appetizing flavour and irresistible aroma.
Garlic is known to control blood pressure and is a healthy addition to this recipe. There are two things that give rasam a perfect flavour – one is the tempering and the other is knowing when to take the rasam off the flame.
Remember to switch off the stove when the rasam froths, without allowing it to boil. This will lock in the flavour and aroma! Try this recipe and you will find it to be tasty and convenient enough to add to your daily fare. You can have it with rice or as a soup.
You can also try other low-salt soups like the One Meal Soup and Carrot and Bell Pepper Soup .
- Combine tomatoes, garlic, cumin seeds, ½ mustard seeds, coriander seeds, peppercorns, 4 red chillies, tamarind pulp, and 5 curry leaves in a mixer and blend to a coarse mixture without using water.
- Transfer the mixture in a bowl, add the turmeric powder, asafoetida, salt and 3 cups water and mix well. Keep aside.
- Heat the oil in a deep non-stick pan, add the remaining ½ tsp mustard seeds, 1 red chilli and 5 curry leaves and sauté on a medium flame for 30 seconds.
- Add the tomato mixture , mix well and cook on a medium flame for 3 to 4 minutes. Do not stir it and do not boil.
- Serve hot.
Nutrient values (Abbrv) per serving
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