Peppery Tomato Rasam

About Peppery Tomato Rasam

Ingredients

• Curry and Pepper Saffola Masala Oats 2 cups
• Fresh tomato puree 2 cups
• Mustard seeds ½ tsp
• Coriander seeds 1 tbsp
• Cumin seeds ¼ tsp
• Asafoetida 1 pinch
• Dried red chilli 1
• Curry leaves 5 to 6
• Oil 1 tbsp
• Garlic, chopped 2 cloves
• Salt to taste
• Black pepper powder to taste
• Tamarind pulp 2 tsps
• Fresh coriander leaves, chopped 1 tsp

How to Make Peppery Tomato Rasam (Stepwise Photos)

Method

1. Heat a non-stick pan, add mustard seeds, coriander seeds, cumin seeds and asafoetida and roast on medium heat till fragrant.
2. Add red chilli, Saffola Oats and curry leaves and roast for 2 minutes. Take the pan off the heat, cool, transfer into a mixer and grind into a powder.
3. Heat oil in another non-stick pan, add garlic and saute for 2 minutes. Add tomato puree, mix and cook for 2 minutes.
4. Add oats mixture and 3 cups water and mix well. Add salt and pepper powder and mix well. Reduce heat and simmer for 4-5 minutes.
5. Add tamarind pulp and mix well. Adjust the seasoning and add tamarind pulp and mix well.
6. Strain the mixture into a serving bowl. Garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps