Tomato Rasam

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

Tomato Rasam

Recipe by Ushakal GroupCourse: Main CourseCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 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.

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