Chilled Tamatar Rasam
Introduction
Tamatar Rasam is a refreshing and tangy South Indian dish perfect for a light meal or appetizer. Traditionally served warm, this recipe puts a unique twist on the classic by serving it chilled. The origins of Tamatar Rasam can be traced back to the kitchens of Southern India, particularly in Tamil Nadu, where it is a staple offering in daily meals. The combination of tomatoes, spices, and herbs makes it not only flavorful but also enriching and comforting.
Ingredients
- Tomatoes
- Tamarind paste
- Water
- Turmeric powder
- Salt
- Ghee
- Mustard seeds
- Cumin seeds
- Asafoetida
- Curry leaves
- Black pepper powder
- Coriander leaves
- Jaggery
Preparation
To begin with, gather all the ingredients outlined in the ingredients list. Make sure the tomatoes are ripe and juicy as they play a crucial role in the flavor profile of the dish. Soak a small ball of tamarind in hot water for a few minutes before extracting its pulp. Set this aside as it will be added later to the tomatoes.
Cooking Process
Step 1: Cook the Tomatoes
Start with boiling the tomatoes in about two cups of water until they become soft and mushy. This might take approximately 10-15 minutes, so it's handy to have a cooking timer with you. Once done, allow them to cool slightly, then peel off the skin.
Step 2: Blend and Strain
Puree the boiled tomatoes using a blender. Strain the puree to remove any seeds or large skin pieces. This gives the rasam a smooth texture that is crucial for it being enjoyable when chilled.
Step 3: Cooking the Mixture
In a pot, add the strained tomato puree and around 1 cup of water. Mix in the extracted tamarind pulp, a pinch of turmeric powder, and a bit of salt to taste. Add a small chunk of jaggery to balance the flavors.
Step 4: Tempering
Heat ghee in a small pan. When hot, add mustard seeds and wait till they crackle. Follow with cumin seeds, a pinch of asafoetida, and curry leaves. Pour this fragrant tempering into the tomato mixture and stir well.
Step 5: Chilling
Allow the Rasam to cool at room temperature, then transfer it to a refrigerator to chill for at least two hours.
Serving Suggestions
Once chilled, garnish the Tamatar Rasam with freshly chopped coriander leaves and a sprinkle of black pepper powder. Serve it in small cups as an appetizer on a hot summer day or as a light meal complimented by crispy papad or rice.
Conclusion
This Chilled Tamatar Rasam offers a unique and rejuvenated experience compared to the traditional warm version. Its roots in Southern Indian cuisine coupled with the adaptation of being served chilled make it a standout dish perfect for any occasion. Enjoy every sip of this healthful Rasam filled with nutrients from tomatoes and the wholesomeness of tamarind, creating a dish that is both comforting and refreshing.