Tomato Rasam Soup

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Tomato Rasam

Tomato Rasam

 

It’s peak tomato season and I’ve been getting so many from my garden that I’ve been making tomato sauce every few days, but now my freezer is full. I have pasta sauce, pizza sauce, masala sauce, and ranchero sauce.

I needed to find another use for tomatoes and thought that a nice, spicy Rasam soup would be good for the Fall-type weather. I found this recipe and it was exactly what I was looking for. Quick and easy!

Tomato Rasam Soup Recipe

My tweaks: I didn’t use my pressure cooker, but boiled the red lentils in a pot. They took about 30 minutes. I added some coriander seeds to the mustard seeds and made it more of a vegetable Rasam by including green and yellow beans and zucchini and yellow squash from the garden. Also used fresh hot peppers from the garden instead of the dried chilis.