Rasam plays a vital role in our south-Indian meal. First part it helps in digesting the food easier and next, the spicy masalas helps to cure sore throat.
Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This is an easy and tasty way of preparing Rasam. Tomato is a main ingredient in this Rasam. You don’t need cooked lentils for this rasam.
Preparation Time: 5 Minutes
Cooking Time 10 Minutes
Recipe Category : Sathuamutu / Rasam
Recipe Cuisine : Kerala, South Indian
Serves : 3-4 People
Medium size Tomatoes 4 nos.
Grated Ginger 1 Tsp.
Green Chilies 2 no. (Silted)
Cumin seeds ½ Tsp.
Tamarind Gooseberry size
Turmeric Powder ¼ Tsp.
Black Pepper Powder ½ Tsp.
Chili Powder ½ Tsp.
Asafetida powder ¼ Tsp.
Salt to Taste.
Curry Leaves few
Coriander leaves for decoration.
Coconut oil 1 Tsp.
Mustard seeds 1 Tsp.
- Wash and chop the tomatoes.
- Soak the tamarind in a cup of water .Extract the juice and discard the pulp of it. Keep aside.
- Heat the oil in kadai, add mustard seeds and its starts splutter add the chopped tomatoes, curry leaves and sauté it.
- Add Turmeric powder and chili powder and sauté for a minute.
- In mean time crush the green chilies, ginger and cumin seeds.
- Add to the tomato mixture and sauté for a minute. Now add coriander leaves, pepper powder, asafetida powder to the tomato mixture.
- Now add the tamarind juice to the tomato mixture. Add salt and boil for few more minutes.
- Remove from the fire, add more coriander leaves, curry leaves and close the vessel.
- Now tomato rasam is ready to serve
- Serve with hot white rice and dry fry vegetables….
- Don’t let the rasam to boil for long time. Just the frothy texture is good enough for making a perfect rasam.