I couldn't wait to try this mixture. I made the Rasam sauce with the organic tomatoes I canned last summer and fresh garlic from the garden. I poured it over steamed vegetables and brown basmati rice for a New Year's day treat. It's got that great Indian flavor without being too spicy. It's a pretty fast and easy meal too.
Madras Rasam Sauce
3 cups filtered water
4 medium sized tomatoes, medium chopped
2 cloves garlic, minced
4 teaspoons Rasam powder
1 teaspoon black mustard seeds
1 teaspoon coriander seeds, ground
1 teaspoon curry
Bring the water to a boil, add the tomatoes, garlic, and Rasam powder. Gently sauté the mustard seeds, coriander, and curry in about 1 teaspoon of oil in a small frying pan. Cook just a few minutes until you can smell the spices. Add them to the sauce mixture and simmer for about five to ten minutes. Serve over rice and vegetables.
I steamed together some fresh organic carrots, peas, broccoli, leeks, and chopped red onion and served with some brown basmati and wild rice.
A little spinach Mango salad went very well with this dish.
Baby spinach leaves, Romaine lettuce, chopped mango, grated carrots, chopped celery, the juice of a sweet lime and a dash of balsamic vinegar.