Tomato rasam is an easy and quick recipe for tomato rasam prepared with rasam powder. Basically, this South Indian rasam or South Indian soup is typically eaten with hot steamed rice and pappad.
Tomato Rasam
Course: Main CourseCuisine: IndianDifficulty: Medium4
servings10
minutes20
minutesIngredients
For Rasam Powder
1 tsp oil
1 tsp coriander seeds / dhaniya seeds
½ tsp jeera / cumin seeds
10 methi seeds / fenugreek seeds
3 dried kashmiri red chili / lal mirch
few curry leaves
¼ tsp black pepper / lal mirch
Other Ingredients:
1 medium sized tomato, finely chopped
2 green chilies, split lengthwise
few curry leaves
1 cup tamarind extract
½ tsp turmeric powder / haldi
½ tsp jaggery
salt to taste
2 cups water
1 cup toor dal, cooked
2 tbsp coriander leaves, finely chopped
For Tempering:
1 tsp oil
1 tsp mustard seeds / rai
½ tsp urad dal
2 dried red chilies, broken
few curry leaves
pinch asafoetida / hing
Directions
- Firstly, add a tsp of oil and roast coriander seeds, jeera, methi seeds, red chili, curry leaves and pepper.
- Blend to fine powder. Keep side.
- In a kadai take tomatoes, green chili and curry leaves.
- Also add tamarind extract, turmeric, jaggery and salt.
- Cover and boil the tamarind water for 15 minutes.
- Add 2 cups of water and get to boil.
- Now add cooked toor dal and mix well.
- Also add prepared rasam powder.
- Mix well and continue to boil for 2 minutes.
- Meanwhile, prepare for tempering by heating oil.
- Add mustard, urad dal, dried red chili, curry leaves and hing.
- Pour the tempering onto the rasam.
- Also add coriander leaves and serve tomato rasam with rice and papad.
