Peppery Tomato Rasam

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