Tomato Rasam is a typical South Indian Rasam where a meal is incomplete without this. There are two methods in making this tomato rasam. In the first method, we mash the tomatoes and add them. In the second method, we grind the tomatoes and add them. Today we are going to see the mashed tomatoes method.
I do not use store-bought rasam powder, instead, I use only pepper and cumin as rasam powder. For one cup of cumin add 1/4 cup of pepper and powder it and store it in an airtight container to use as rasam powder. As you make this at home it gives a nice taste and aroma to the rasam. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually thin and watery consistency.
We almost have Rasam daily as it is good for digestion. There are many types of rasam like Paruppu Rasam, Watermelon Rasam, Pepper Rasam. Even we do make Kollu Rasam, Keerai Rasam, and much more. Soon will be posting the rest of them one by one. Now let us see how to prepare this recipe.
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- 3 Tomatoes medium size
- Tamarind Gooseberry size
- 1/8 tsp Turmeric powder
- 1/4 tsp Chili powder
- 2 tsp Pepper Cumin Powder
- 2 pods garlic coarsely crushed
- 1 Dry Red Chili
- 1 strand Curry Leaves/Karuveppilai
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- salt to taste
- 1 tsp oil
- 1/2 tsp Mustard seeds /kadugu
- 1/4 tsp Asafoetida/hing
- Soak Tamarind for 15 minutes in hot water and extract the water and set aside. On a plate keep curry leaves, chili, garlic, and pepper cumin powder ready.
- In a bowl add tomatoes and mash them thoroughly with your hand. Do not grind it in the mixer.
- Then add tamarind water, salt, turmeric powder, chili powder, and coriander leaves. Adjust water, salt according to the taste.
- Heat a Kadai, add oil. Once the oil is heated, add mustard and hing and let it splutter. Now add curry leaves, chili, garlic, and pepper cumin powder.
- Saute for a minute or until you get a nice aroma. Then add the tamarind water mixture and bring it to a boil.
- Once you see the froth, switch off the flame. Do not over-boil. Tomato Rasam is ready.
- For one cup of cumin add 1/4 cup of pepper and powder it and store it in an airtight container to use as rasam powder.
- As this is tomato rasam, the tomato should be more and tamarind should be less.
- Do not grind tomatoes for this method of making rasam.
- While boiling rasam once the froth is formed, switch off and transfer to another bowl.
- Do not over boil rasam as it gives a bitter taste.
- If you want rasam to be spicier, add more chili powder.
Delicious Tomato rasam is ready to relish with rice or as a soup.
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