Tomato Rasam


Tomato Rasam

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A perfect recipe for you to enjoy the true flavours of home-made south Indian cooking. Rasam is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu).

Tomato Rasam recipe - How to make Tomato Rasam

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
For the rasam masala

    For the rasam masala
  1. Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavour, while stirring continuously. Keep aside.
  2. Allow it to cool slightly and blend in a mixer to a smooth powder. Keep aside.

How to proceed

    How to proceed
  1. Combine the toovar dal and 1 cup of water and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Whisk the dal thoroughly and bring to a boil.
  3. Add the tomato pulp, tamarind water, turmeric powder and salt, mix well and simmer for 3 to 4 minutes, while stirring continuously.
  4. Add the rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.
  5. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
  6. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
  7. Pour the tempering over the boiling rasam and mix well.
  8. Serve hot garnished with the coriander.

Handy tip :

    Handy tip :
  1. Blanch 3 medium tomatoes in hot water, peel and blend in a mixer to get ½ cup of tomato pulp.
Nutrient values (Abbrv) per serving
Energy68 cal
Protein2.4 g
Carbohydrates8.7 g
Fiber1.4 g
Fat2.8 g
Cholesterol0 mg
Sodium8.3 mg
Click here to view calories for Tomato Rasam
Tomato Rasam Video by Tarla Dalal
Tomato Rasam recipe with step by step photos

For the Rasam Masala

  1. To make the Tomato Rasam, we first have to make the rasam masala. For this, take masoor dal in a sauce pan or broad pan.
  2. Add the chana dal to the pan. Adding chana dal thickens the rasam and also lends an unique aroma to it.
  3. Add the dhania or coriander seeds.
  4. Now we will add the Kashmiri dried chillies that are broken into pieces.
  5. Add the peppercorns as well. Both the red chillies and pepper give a smoky, spicy flavor to the rasam powder.
  6. Add the whole cumin seeds. Cumin along with coriander seeds give earthy, robust tones to the rasam.
  7. And finally add the curry leaves.
  8. Dry roast the spices and the dals together for about 5 to 7 minutes on a slow flame till they are fragrant and slightly darker in color. Keep stirring continuously to prevent the spices from burning!
  9. Cool the spices completely. Add them to a blender and grind to a fine and smooth powder. Roasting the spices not only enhances their flavor but also makes them easier to grind. Keep aside.

How to proceed for the Tomato Rasam

  1. Put the washed and drained toovar dal in a pressure cooker.
  2. Add 1 cup of water as well.
  3. Shut the lid and pressure cook the dal for 4 whistles. The dal will become really soft at this point.
  4. Allow the steam to escape before opening the lid. Do not let the steam escape by lifting the whistle or else the dal will not have cooked.
  5. Whisk the dal thoroughly till smooth. You can even use a hand blender to make it faster. As you can see, the dal is very thin. This is because rasam is usually watery and not very thick.
  6. Bring the dal to a boil. This can be done by transferring it to another pan or you can continue cooking in the pressure cooker as well.
  7. Now add the fresh tomato pulp to the dal once it gets a boil.
  8. Also add the tamarind water. Both these ingredients are the ones that give the tomatoes its tanginess.
  9. Add the turmeric powder and salt for the color and taste. Since rasam is very watery, we will need more salt to balance the flavor.
  10. Mix well, let it come to a boil and simmer for 3 to 4 minutes, while stirring continuously.
  11. Now add the rasam masala we prepared before.
  12. Also add 3 cups of water. Mix well, bring to a boil and simmer for 5 to 7 minutes, while stirring occasionally. Adjust the consistency of the rasam if you think it is too thick or thin.
  13. Meanwhile, for the tempering, heat the oil in a small non-stick pan and add the mustard seeds. Since it is a south indian recipe we have used coconut oil but if you do not have coconut oil, you can use any refined oil.
  14. When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.
  15. Pour the tempering over the boiling rasam and mix well.
  16. Garnish with the coriander.
  17. Serve hot along with Idli, dosa or even rice

Reviews

Tomato Rasam
 on 28 Feb 19 05:14 PM
5

This recipe is wonderful! I doesn''t need anything else, tastes amazing with plain rice too!
Tomato Rasam
 on 19 Aug 14 09:27 AM
5

I tried this for my south Indian and she enjoyed this rasam with her favourite Coconut Rice...even she is keen on trying this recipe now...:)