Tomato Rasam
by Chef Preeti Mistry
This warming spicy rasam is made even easier with Matriark Arrabiata tomato sauce as the base. Chef Preeti likes to serve it with a fermented rice and lentil pancake called uttapam. The uttapam can be made plain, or with shallots, cheese and cilantro. Feel free to add your own additions of herbs or finely chopped veggies. If you don’t have the time to make the uttapam, it’s just as delicious with toast or a scoop of rice.
4-6 servings
Ingredients:
1 carton Matriark Foods Arrabbiata Sauce
¼ cup Rice Oil
6-10 Fresh Curry Leaves
¼ tsp Fenugreek Seeds
¼ tsp Black Mustard Seeds
2 tbsp Sambar masala (we love Spicewalla!)
1 tbsp Tamarind Paste
¼ tsp Turmeric
½ cup fresh cilantro
Mix Arrabbiata sauce with 1 cup cold water
Heat oil to medium in large pan/pot
Add curry leaves, fenugreek seeds & mustard seeds
When spices start to sizzle add sambar masala & turmeric
Stir to fully incorporate spices, do not burn
Pour on tomato pulp/liquid & bring to a boil
Add Tamarind paste and simmer on low for about 5 minutes
Season with salt to taste
¼ cup Rice oil
10-15 fresh Curry leaves
¼ tsp Nigella Seeds or Black Mustard Seeds
Heat oil on medium in small saute pan
Add curry leaves & seeds
Remove from heat when leaves & seeds start to pop
Drizzle on hot soup or set aside to garnish individual bowls
Vaghar (for topping)
1 cup Urad Dal (washed white dal)
1 tsp Fenugreek Seeds
3 cups Idli Rice
Soak Urad dal & fenugreek Seeds in cold water (at least 12 hours)
Soak idli rice in cold water (at least 12 hours)
Grind dal & rice separately in a blender
Combine purees in one container and stir with your clean bare hand
Let batter sit in warm place (at least 12 hours, ideally overnight)
Batter will rise almost to double its size
Uttapam Batter
Makes 2 quarts
(reserve excess in fridge or freezer)
2 cups Uttapam Batter
1 tbsp salt
1 cup grated Jack cheese
½ cup finely chopped shallots
¼ cup finely chopped cilantro
2 tbsp rice oil
Season batter with salt and set at room temp for at least 15 minutes
Heat griddle or nonstick pan to medium heat
Add oil to bring up to heat
Pour small pancakes on griddle about 2” diameter
Sprinkle pancakes with cheese, shallots & cilantro
When crisp and browned lightly on the bottom, flip the pancakes
Cook on cheesy side until crisp & browned
Cheesy Uttapam
To Assemble:
Arrange Uttapam pancakes on each plate (recipe below)
Pour rasam soup around pancakes
Drizzle with curry leaf oil & cilantro leaves