By Devi Poojari
This tangy, slightly bitter tomato rasam, flavoured with fresh morninga leaves, is the perfect option for a light lunch when paired with some rice and sabzi on the side. Tap to see how to make this simple recipe.
2 cups tomato puree 1.5 cups water ¼ cup coriander stems, chopped 1 tablespoon crushed black pepper 4-5 cloves garlic, crushed 1 teaspoon cumin powder ¼ cup chopped moringa leaves OR 1 teaspoon moringa powder Salt, to taste
1 teaspoon mustard seeds 2 teaspoons gingelly oil 4-5 curry leaves 1 pinch asafoetida 1 teaspoon turmeric powder
Add all the ingredients for the rasam into a deep pot and bring to a boil.
Turn the heat to a low and simmer for 10-12 minutes.
Heat the oil for the tempering and let the mustard seeds splutter.
Add the asafoetida and turmeric powder to bloom before adding the curry leaves.
Add the tempering to the rasam and serve hot with rice, ghee and sabzi of choice.