Tomato Rasam Recipe

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.

You may like to check out Sweet pea and mint soup, and Cream of almond soup from my soup recipes. Rice kheer; Indian rice pudding is also worth giving a try.

recipe of tomato rasam

Prep time: 15 minutes    Cooking time: 15 minutes   Servings: 4

Ingredients:

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.

For tempering

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

Method:

1. Blanch the tomatoes. Once slightly cold, cut them and blend them in a liquidizer.
2. Take rest of the ingredients (leave aside the spices for tempering), and grind them roughly in mixer.
3. 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.
4. 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.
5. Add sugar, and salt to taste, and let the content simmer on low flame, covered for about five minutes.
6.  Adjust the consistency of rasam according to your taste. Remove the pan from fire.
7. Garnish with cilantro and serve hot tomato rasam with rice or starters and papad (papadom).