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Rasam Recipe: How To Make Tomato Rasam
Rasam is a traditional South Indian food that is prepared on a daily basis in most households of that region. Rasam is a spicy and tangy soup and is usually mixed with hot plain rice while eating.
Tomato rasam is made by cooking the tomatoes with a whole load of Indian spices and is made into an aromatic soup. It can be consumed as it is and is generally given to children and adults when they fall sick.
In this recipe, the rasam is prepared without adding any lentils; however, you can add a fistful of cooked toor dal to give it a different texture. Many variations of rasam can be prepared like the lemon rasam, pepper rasam, horsegram rasam, etc. The tomato rasam is the most commonly prepared one.
Rasam is the most simple yet healthy and delicious South Indian recipe that can be prepared in a jiffy. Here is a video recipe on how to make tomato rasam. Also, read and follow the detailed step-by-step procedure on how to make rasam.
RASAM VIDEO RECIPE
Recipe By: Archana V
Recipe Type: Side dish
Serves: 2
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Tomatoes - 3
Water - 3 cups
Garlic (with the skin) - 4 cloves
Peppercorn - 1 tsp
Jeera - 2 tsp
Salt to taste
Tamarind - ½ lemon size
Rasam powder - 2 tbsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - 8-10
Hing (asafoetida) - a pinch
Coriander leaves (finely chopped) - ½ cup
Ghee - 2 tsp
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1. Take the tomatoes and cut the top portion of the tomatoes.
2. Make 2-3 vertical cuts on the tomatoes.
3. Add the tomatoes into a heated heavy-bottomed pan.
4. Add water and allow it to boil for 15 minutes, until the tomatoes become soft and tender.
5. Transfer the tomatoes in a bowl. Retain the water for later use.
6. Allow them to cool for about 5 minutes.
7. Remove the skin off from the tomatoes and mash them slightly and keep it aside.
8. Add garlic cloves in a mortar.
9. Then, add a teaspoon of peppercorn and jeera in it.
10. Pound them with a pestle into a coarse paste.
11. Heat the retained water in the same pan for about 2 minutes.
12. Add the mashed tomatoes and the pounded paste.
13. Add salt and tamarind to the rasam and allow it to cook for 8-10 minutes.
14. Add rasam powder.
15. Bring the rasam to boil.
16. Meanwhile, add oil in a heated tadka pan.
17. Add mustard seeds and a teaspoon of jeera.
18. Add hing and curry leaves.
19. Allow it to splutter.
20. Pour the tadka onto the rasam.
21. Add finely chopped coriander leaves.
22. Add ghee.
23. Transfer into a bowl and serve the hot rasam with rice.
- 1. You can use sambar powder instead of rasam powder.
- 2. You can also add cooked toor dal in the rasam to give it a different texture.
- Serving Size - 1 cup
- Calories - 100 cal
- Fat - 4 g
- Protein - 3 g
- Sugar - 5 g
- Fibre - 3 g
STEP BY STEP - HOW TO MAKE RASAM
1. Take the tomatoes and cut the top portion of the tomatoes.
2. Make 2-3 vertical cuts on the tomatoes.
3. Add the tomatoes into a heated heavy-bottomed pan.
4. Add water and allow it to boil for 15 minutes, until the tomatoes become soft and tender.
5. Transfer the tomatoes in a bowl. Retain the water for later use.
6. Allow them to cool for about 5 minutes.
7. Remove the skin off from the tomatoes and mash them slightly and keep it aside.
8. Add garlic cloves in a mortar.
9. Then, add a teaspoon of peppercorn and jeera in it.
10. Pound them with a pestle into a coarse paste.
11. Heat the retained water in the same pan for about 2 minutes.
12. Add the mashed tomatoes and the pounded paste.
13. Add salt and tamarind to the rasam and allow it to cook for 8-10 minutes.
14. Add rasam powder.
15. Bring the rasam to boil.
16. Meanwhile, add oil in a heated tadka pan.
17. Add mustard seeds and a teaspoon of jeera.
18. Add hing and curry leaves.
19. Allow it to splutter.
20. Pour the tadka onto the rasam.
21. Add finely chopped coriander leaves.
22. Add ghee.
23. Transfer into a bowl and serve the hot rasam with rice.
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