Rasam, Tomato Rasam
by Tarla Dalal
tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style |
tomato rasam is a daily fare for most South Indians equivalent to Sambar. Learn how to make easy rasam recipe.
Here is the traditional way of making Mysore rasam, with the special spice powder, tamarind, tomatoes and dal, concluded aptly with an aromatic tempering, which is enough to bring everybody to the kitchen in a flash...
To make tomato rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve.
Tomato rasam is to most South Indian the symbol of homely cooking. Whether a bachelor in a serviced apartment on the other end of the globe, or a family back from a holiday in the hills, or just a tired being returning from office, the aroma of Rasam boiling in the kitchen is what their hearts would yearn for.
Tomato rasam village style and Medu Vada is a popular combo. You can also serve with it with a South Indian lunch of Chana Ghassi, French Beans Poriyal, Kolumbu, Mango Sasav , Ghee Rice and Paal Payasam.
Tips for tomato rasam. 1. Chop the tomatoes finely for a good mouthfeel. 2. Use Kashmiri chillies for a bright red colour of the rasam powder. 3. Blend the dal very well after cooking to have a smooth rasam.
Enjoy tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | with step by step photos and video below.
Rasam, Tomato Rasam recipe - How to make Rasam, Tomato Rasam
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Rasam Powder
1 tsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
5 to 6 black peppercorns (kalimirch)
1 tsp toovar (arhar) dal
1/2 tsp chana dal (split bengal gram)
a pinch of cumin seeds (jeera)
Other Ingredients For Rasam
2 tbsp toovar (arhar) dal
1/2 cup finely chopped tomatoes
1/4 cup tamarind (imli) pulp
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
2 tsp ghee
1/4 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)
For the rasam powder
- For the rasam powder
- Combine all the ingredients in a small broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool completely.
- Once cooled, blend in a mixer to a smooth powder. Keep aside.
How to proceed
- How to proceed
- Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Blend the dal mixture using a hand blender till smooth.
- Add the rasam powder into it, mix well and keep aside.
- Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
- For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves.
- When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.
- Add the coriander and mix well.
- Serve hot.
Rasam Video of Tarla Dalal
| Energy | 70 cal |
| Protein | 2.4 g |
| Carbohydrates | 9.3 g |
| Fiber | 1.3 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 207.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 7.5 mg |
| Folic Acid | 16.5 mcg |
| Calcium | 22.5 mg |
| Iron | 0.5 mg |
| Magnesium | 11.1 mg |
| Phosphorus | 33.2 mg |
| Sodium | 7.6 mg |
| Potassium | 164 mg |
| Zinc | 0.1 mg |
Based on your other judgements, as Rasam contains Oil, Tomato rasam should be considered as very unhealthy ?
very detailed and informative..nice
Pls respond to my query below. I am planning to make rasam tomorrow. Also, how many spoons does this rasam masala yield?
We dont use imli in our house. What is the replacement for that ?
This Rasam recipe is awesome. I just thought to make hot rasam with curd rice on a rainy day , thinking my family would love to have hot spicy rasam with curd rice. This recipe is perfect blend of spices , and to my surprise my family loved the combination of Rasam with curd rice. Would love to try and experiment other Rasam recipes too.
rasam.. delicious.. peppery, perfect sourness of the tomato. and the aromatic spices in it.. makes it more appetising. this rasam can be best had with vadas, idlis and even with hot rice.. I prefer having this as a soup.. on a rainy day..