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 Tomato Rasam

Tomato Rasam

Tomato Rasam is a delicious and aromatic South Indian soup made with ripe tomatoes, spices and curry leaves. Rasam is a traditional soup that has been enjoyed by South Indians from time immemorial. Well-known for its health benefits, it increases immunity and helps in detoxifying. This aromatic tomato rasam is not only easy to make but also makes a delicious and comforting side in your meal.

Tomato Rasam
Tomato Rasam

Tomato Rasam has found it’s way into the soup section of many restaurants. It is hot, comforting and really light on your tummy. A glass of rasam when you are down with a cold or cough is so comforting!

Tomato Rasam

Course: MainCuisine: South indianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Rasam was developed as a medicinal, healing and health-giving food that had all good tastes.

Ingredients

  • Tamarind – a medium lemon size ball

  • Hot water – ½ cup, for soaking tamarind

  • Cumin Seeds – 2 tsp

  • Peppercorns – 2 tsp

  • Garlic Cloves – 7-8

  • Cooking Oil

  • Asafoetida/Hing – ¼ tsp

  • Curry Leaves – 10-12

  • Mustard Seeds – ½ tsp

  • Turmeric Powder – ¼ tsp

  • Dry Red Chilli – 2-3, broken

  • Tomato – 1 large or 2 small, chopped

  • Water – 2-2.5 cups

  • Salt – as per taste

  • Pepper Powder – ½ tsp

Directions

  • Soak the tamarind in hot water for some time and then squeeze out the water using a sieve.
  • Keep this aside.
  • In a mortar-pestle or in a mixer jar, roughly grind together the cumin seeds, peppercorns and garlic.
  • Heat oil in a kadai.
  • Add the hing and curry leaves and fry for a couple of seconds.
  • Add the turmeric powder and dry red chilli and saute for a few more seconds.
  • To this, add the tomatoes and cook till soft.
  • To this, add the ground cumin-pepper mix and saute for a couple of minutes.
  • Add the strained tamarind pulp along with some salt and let it come to a boil together.
  • Add water and let it all simmer together for a couple of minutes.
  • Finally, add the pepper powder and turn off the heat.
  • Serve rasam hot as a soup or as a side with rice.

Recipe Video

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