web analytics
Indian Rasam The Tomato Pepper Soup - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Indian Rasam The Tomato Pepper Soup

  • Filter
  • Time
  • Show
Clear All
new posts

  • Indian Rasam The Tomato Pepper Soup

    Mulaguthani soup as it is sometimes called, Rasam , is either had with rice as a curry or consumed like a soup. It is great for a fever or a cold. Most Indian houses has this on the menu often. It is easy to make and very tasty. There are many recipes for rasam. One of the south Indian Food Recipes are as follows:


    Tomato 6
    Grated coconut 1/2 cup
    Red chilly 2
    Mustard seeds 1/4tsp
    Cumin seeds 1/4tsp
    Coriander seeds 1/2 tsp
    Methi seeds 1/4 tsp
    Turmeric powder 1/2 tsp
    Hing 1/4 tsp
    Garlic pods 6-8
    Coriander leaves 1 tbsp
    Sugar 1 tsp
    Oil 2 tbsp


    Method :

    Boil 2 cups of water and add tomatoes and garlic for a minute. Remove tomato skin and keep aside. Remove the garlic since the essence has already been retained in the water. In a heavy bottomed vessel take 1 tsp of oil and roast the red chilly, mustard seeds, cumin seeds, coriander seeds, methi seeds, turmeric powder, and hing. In a mixer grind above roasted masala with coconut. Now add tomatoes and grind again. In a kadai heat oil and temper with mustard seeds. Add all ground ingredients. Boil for 8-10 min and serve hot. Those who do not like sugar in their soup may make it without the sugar. If curry leaves are available they can be added for tempering. Sometimes the rasam is passed through a sieve and the rasam water is only served.