Ingredients
- Tomatoes: 2 medium, chopped
- Pumpkin: 1 cup, peeled and cubed
- Tamarind pulp: 1 tbsp (or a small marble-sized ball soaked in water)
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp
- Rasam powder: 1 tsp (or as needed)
- Cooked toor dal (split pigeon peas): ¼ cup
- Water: 3 cups (adjust as needed)
- Mustard seeds: ½ tsp
- Cumin seeds: ½ tsp
- Garlic: 2 cloves, crushed (optional)
- Curry leaves: 6-8
- Asafoetida (hing): a pinch
- Fresh coriander leaves: 2 tbsp, chopped
- Ghee or oil: 1 tsp
- Salt: to taste
Preparation
In a pot, boil the pumpkin cubes and chopped tomatoes in 2 cups of water until soft.
Mash the cooked pumpkin and tomatoes lightly with a ladle or hand blender to create a chunky texture.
Add the tamarind pulp, turmeric powder, red chili powder, rasam powder, and salt. Mix well.
Stir in the cooked toor dal and additional water to adjust consistency. Simmer for 5-7 minutes.
In a small tempering pan, heat ghee or oil. Add mustard seeds and let them splutter.
Add cumin seeds, crushed garlic (if using), curry leaves, and asafoetida. Sauté for a few seconds until aromatic.
Pour the tempering into the simmering rasam and mix well.
Garnish with fresh coriander leaves and serve hot.
Servings: Serves 3-4
Notes
- Adjust tamarind and spices to balance tanginess and heat.
- Serve as a soup or with steamed rice for a complete meal.
- For a smoother texture, blend the pumpkin and tomatoes completely.
- Add black pepper powder for an extra kick of flavor.
