Red Bell Pepper Rasam

Butta Pachi Mirapakaya Rasam.

Red bell pepper rasam or red capsicum rasam is a colorful and healthy rasam made with red bell pepper. Bell pepper is either cooked or roasted until soft. It is then pureed and added to the tempered oil along with freshly ground spice powder. Let the bell pepper rasam come to a bubble and serve it with steamed rice.
Makes: around 2 Cups of Red Bell Pepper Rasam.

Ingredients:

Red Bell Pepper 2
Tamarind 1/2 inch Sized Ball
Green Chiles 1
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Black Peppercorns 4
Salt to taste
Oil 1/2 tsp

Talimpu:

Garlic 2 Cloves
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove stems, remove seeds and roughly chop red bell pepper.
Peel and lightly crush the garlic cloves.
Remove stems, wash and slice the green chiles.
Dry roast coriander seeds, cumin seeds and peppercorns until aromatic and grind them into fine powder.
Soak tamarind in few tablespoons of hot water and extract all the juice.

Heat a pan on medium high heat, add chopped red bell pepper, green chiles and salt.
Cook covered for 5 – 10 minutes stirring ocassionally.
Once red bell pepper cooks and turns soft, remove from heat.
Grind the cooked bell pepper into smooth paste adding enough water.

Heat oil in a sauce pot, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, carefully pour the pureed bell pepper and stir in tamarind extract.
Pour half to one cup of water depending on the consistency of rasam preferred.
Let it come to a bubble, stir in ground spice powder and boil for another minute.
Remove from heat and serve red bell pepper rasam with plain steamed rice.
Notes: Make sure not to overcook the bell pepper.

Suggestions: Adjust the consistency of rasam with water.
Variations: You can also garnish the rasam with finely chopped cilantro and a dollop of ghee.
Other Names: Red Bell Pepper Rasam, Butta Pachi Mirapakaya Rasam, Simla Mirchi Rasam.

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Tomato Saar

Tomato Rasam.

Tomato rasam is a spicy soup having a particular blend of spices as rasam powder. Tomatoes are boiled and pureed. Rasam powder is added to the pureed tomatoes and boiled down for flavor. Finally tomato saar is tempered with freshly crushed garlic and cumin seeds.
Makes: around 2 Cups of Tomato Saar.

Ingredients:

Tomatoes 3 Medium
Rasam Powder 3/4 tbsp
Garlic 3 cloves
Turmeric Powder a big Pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a big Pinch
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Peel and roughly chop garlic cloves.
Lightly crush garlic cloves and cumin seeds together.

Wash thoroughly and pierce the tomato multiple times.
Heat a cup or more of water in a sauce pot, add tomatoes.
Boil till tomatoes turn soft.
Using a hand blender, blend the tomatoes into smooth puree.

In the same sauce pot having the tomato puree, add rasam powder, turmeric powder and salt.
Add some water according to the consistency dersired and boil the tomato rasam for 5 – 10 minutes.

Heat oil in a pan, add crushed garlic and cumin seeds along with all other talimpu ingredients.
When mustard seeds almost stop spluttering, add this to the above rasam pot.
Boil the rasam for one last time and remove from heat.
Serve tomato saar with steamed plain rice and dollop of ghee.
Notes: Don’t boil the rasam for long after adding the tempering.

Suggestions: If the rasam is too thick, dilute the rasam by adding half a cup of water and boiling it for 5 more minutes. Make sure to adjust the amount of rasam powder according to the preference.
Variations: You can also add a tiny bit of tamarind to the rasam while its boiling. For more flavor, add curry leaves along with rasam powder instead of adding them in tempering.
Other Names: Tomato Saar, Tomato Rasam.

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