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 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 RasamCourse: MainCuisine: South IndianDifficulty: Easy
Rasam was developed as a medicinal, healing and health-giving food that had all good tastes.
Tamarind – a medium lemon size ball
Hot water – ½ cup, for soaking tamarind
Cumin Seeds – 2 tsp
Peppercorns – 2 tsp
Garlic Cloves – 7-8
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
- 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.