Rasam is also called as South Indian soup. It has lot of medicinal effects and it is good to have rasam daily. There are so many types of rasams and each has its unique taste. Tomato rasam is made without any dhal. I have recipe for Paruppu Rasam where we use toor dhal along with tomatoes and tamarind. This recipes uses tomatoes as the main ingredient. When I was a kid, I had this rasam in my mom’s mom place where my grandmother had made this. When I had this rasam, I found the taste to be quite different from the one amma and paati (dad’s mom) makes at home. Then I pestered my mom to learn this rasam and from that time this has become a regular recipe in my home. This rasam is so delicious and easy to make too. When I have sudden guests and who love to have South Indian food, I make this at home.
Servings – 4
Difficulty level – Easy
Desi tomatoes – 6
Tamarind – Lemon size
Salt – As per taste
Jaggery – 1 tsp
Turmeric powder – 1/4 tsp
Rasam powder – 2 tsp
Pepper-cumin powder – 1/2 tsp
Asafoetida – A pinch
Coriander – few
Ghee- 2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
- Wash and chop the tomatoes into big chunks. Transfer to a vessel into which we are going to pressure cook.
- Add required amount of salt, turmeric powder, rasam powder, jaggery, asafoetida, pepper-cumin powder.
- Pressure cook the tomatoes with all the powders. Once the tomatoes are cooked, mash it well.
- Take a lemon sized tamarind, add little water and boil it to extract tamarind juice. Keep it aside.
- In a pan, add ghee, splutter mustard seeds. Once they crack add cumin and saute for a minute.
- Then add curry leaves and saute.
- Add mashed tomatoes into the pan. Also add tamarind juice into the pan.
- Add water to adjust the consistency of the rasam. Allow it to boil.
- Once the froth starts appearing, turn off the stove and garnish it with fresh coriander leaves.
- Serve it with hot rice, fryums and some poriyal.