Today’s recipe is ‘Tomato Rasam’.  It is a south Indian speciality, which can be enjoyed during winters. It is consumed hot and can be enjoyed as a soup.  In flavour, it is tangy and sweet both because of tomato, tamarind and jaggery. It is a very common dish in every south Indian household. As it is very simple to prepare do try and enjoy it this winter at home, I am sure you and your family would love it.

Tomato rasam recipe mainly requires – tomato, onion, tamarind, jaggery, ginger and few spices. You will need rasam powder for this recipe. You can choose any brand’s rasam powder for your recipe. The colour of tomato rasam depends upon the colour of tomatoes and rasam powder. Some people even enjoy it with rice, it is very watery in consistency so it is up to you how you want to enjoy it.

For more south Indian recipe, you can check – Medu Vada | South Indian Medu Vada Recipe, Rava Upma | Semolina Porridge Recipe, Rava Dosa (Semolina Pancake/Crepe), Neer Dosa (Rice Crêpe – South India Cuisine), Hyderabadi Bagara Baingan (Spicy Aubergine Curry).

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves :3

Duration: 30 mins (prep+cook time)

Ingredients for Tomato Rasam

Tomato (finely chopped)	4 (medium)
Onion(finely chopped)	1 (medium)
Water	3.5 cups (or as required)
Curry leaves	5-6
Ginger (finely chopped)	1"
Salt	1 tsp or as per taste
Red chilli powder	1 tsp or as per taste
Turmeric powder	1/2 tsp
Rasam powder	3 tsp
Oil	3 tbsp
Tamarind	1" piece or as per taste
Jaggery	as per taste
Dry red chilli	2
Coriander leaves (chopped)	for garnishing

Method for Tomato Rasam

• In a deep pan, heat 3 tbsp oil.

• Add mustard seeds and asafoetida. Let mustard seeds splutter.

• When mustard seeds start spluttering, add white urad dal and curry leaves. Let everything cook for few seconds.

• Add chopped ginger and onion.

• Cook onions well.

• Next, add chopped tomato to the pan.

• Now, add all the spices one by one dry red chillies, red chilli powder, salt, and turmeric powder. Mix well.

• Cook tomato well, till it can be easily mashed, at this point add jaggery and rasam powder.

• Lastly, add tamarind and water.

• Let the rasam starts boiling.

• Garnish rasam with chopped coriander leaves and serve hot!