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

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You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Indian Rasam The Tomato Pepper Soup

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  • 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:

    Ingredients:

    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

    Salt

    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.
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