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).
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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)|
|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|
|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!