Rasam is a kind of spicy soup, that is made almost every day in South Indian homes. It is eaten with rice, or can be taken as soup. Whenever we go out for a South Indian dinner, my husband enjoys eating it the most. Tamarind pulp, tomato, and spices are the main ingredients, and it has a distinct sour taste. It is nutritious and has many health benefits. It is considered to be a remedy for cold and cough. I make it occasionally in winters. Different types of rasams are made by varying the ingredients. I am sharing an easy recipe of tomato rasam.
recipe of tomato rasam
Prep time: 15 minutes Cooking time: 15 minutes Servings: 4
Tomatoes — 3 to 4
Water –4 cups
Cilantro (coriander) stems — half cup
Ginger, chopped — 1 inch
Garlic, peeled– 5-6 cloves
Cumin seeds–1 tablespoon
Turmeric powder –1/4 teaspoon
Black pepper powder–half teaspoon (or as desired)
Tamarind paste — 1 tablespoon
Sugar –1 teaspoon
Salt to taste.
Oil –1 tablespoon
Asafoetida — 1 pinch
Mustard seeds — 1 teaspoon
Split black lentil (urad dal) and black gram split (chana dal) –1 teaspoon
Red chili broken — 1
Curry leaves — 3 sprigs
Delicious tomato rasam
- Blanch the tomatoes. Once slightly cold, cut them and blend them in a liquidizer.
- Take rest of the ingredients (leave aside the spices for tempering), and grind them roughly in mixer.
- Heat the oil in a pan. Add mustard seeds and allow them to splutter.After a minute, add lentils, curry leaves, and red chili. Then add asafoetida.
- Add the paste from the mixer to this tempering. Let the content of pan simmer on low heat for a minute. Add tomato puree, and water.
- Add sugar, and salt to taste, and let the content simmer on low flame, covered for about five minutes.
- Adjust the consistency of rasam according to your taste. Remove the pan from fire.
- Garnish with cilantro and serve hot tomato rasam with rice or starters and papad (papadom).