Tomato Rasam – Tangy and spicy rasam made with tomato and a flavorful spice powder.
After a heavy meal, we always look forward to easily digestible comfort foods. Unquestionably, rasam deserves this label. That is the reason it is suggested even when we are down with fever. Recipes for making rasam are too many to be counted. This is what I admire a lot about our Indian cuisine. Each region and household has a different recipe for every single dish of this classic cuisine. It is difficult to pick the best of those recipes. Rasam is not an exception.
According to me, the taste of rasam can be broadly classified into two. The taste may be either sharp or well balanced with mashed dal diluted with water. The rasam with a sharp taste has a dominating spice level or tanginess. On the other hand, the addition of dal balances all the flavors and also gives a thick body to the rasam. This tomato rasam falls under the first category. It has a considerable amount of spice and tang factor but the flavor of the tomatoes prevails. Use red and ripe tomatoes to get a beautiful colour and excellent taste.
Ladle this tomato rasam generously on mashed rice and serve with potato/cauliflower/brinjal/arbi fry. This combination is to die for! This can also be served as an appetizer. I will post another version of tomato rasam using dal. Here is the recipe of this tangy, slurp-worthy tomato rasam.
Tomato Rasam Recipe:
Cuisine : South Indian – Tamilnadu
Category : Soup / Curries for rice
Makes : 4 servings
Preparation Time : 5 min
Cooking Time : 10 min
1 cup : 240 ml
- 2 big Tomatoes
- A small piece of Tamarind (if tomatoes are not sour)
- 1/4 tsp Turmeric Powder
- 2 sprigs of Coriander Leaves, chopped
- Salt as required
For rasam powder:
- 2 tsp Coriander Seeds
- 1 tsp Black Pepper
- 1 & 1/2 tsp Cumin Seeds
- 1 Red Chilli
- 4 cloves Garlic (with skin)
- 5-6 Curry Leaves
- 1/2 tsp Mustard
- 1/2 tsp Cumin Seeds
- 1 Red Chilli, broken
- A sprig of Curry Leaves
- 1 clove Garlic, crushed
- 1/4 tsp Asafoetida
- 1 tbsp Oil
1. If the tomatoes are not sour, soak the tamarind in water and extract the juice.
2. Grind the ingredients required for rasam powder to a coarse powder.
3. Mash one tomato with your hand.
4. Grind the other tomato to a smooth puree. Mix the mashed tomato, tomato puree, tamarind extract(if required), salt, turmeric powder and 2 & 1/2 cups of water.
5. Heat oil in a pan. Season with the ingredients required for seasoning.
6. Add the coarsely ground rasam powder and fry till the raw smell goes off completely.
7. Pour the tomato mixture.
8. Let it boil till there are no traces of raw smell.
9. Switch off the stove. Sprinkle some chopped coriander leaves. Serve this delicious tomato rasam as an appetizer or with steamed rice!