Tomato rasam

This is my all-time favorite Tomato Rasam. Rasam is a delicate thin flavored broth or soup from the South Indian cuisine that is tamarind based, has freshly ground spices, some dal or lentils and curry leaves. Rasams are very much alike the shorba that can be consumed as an appetizer or can be sipped throughout the day when suffering from nasal congestion. It is warm, comforting and soothing. Rasam is the first home remedy I reach out to prior anything when I am sick, this even includes medicines.

Rasam is the simplest thing to make, yet so COMPLICATED! It’s the technique and the fresh rasam powder that makes the difference. I have been hooked on tomato rasam since my friend Lavanya had introduced me couple of years ago. I could never make the rasam as good as hers. As per her, most families in the south has their own unique powder they use, which makes their signature recipe of their family in the area. Well I won’t lie, I have tried too many tomato rasam recipes and nothing beats this deliciousness!

Serves 4

[Calories per serving 45, Fat 1.5g, Carbs 6.5g, Fiber 3.1g, Protein 2.5g]

Ingredients

1 medium size tomato (finely chopped)

1/3 cup tomato puree

1-2 tbsp rasam powder (adjust to your spice level)

1-2 cup of toor daal water (optional)

2-3 glass of water

1-2 tsp of tamarind paste

1 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

3-4 curry leaves

cilantro for garnishing

salt to taste

Method

You can check my rasam powder recipe here.

Over medium heat in a pan add oil. Add in the mustard, cumin seeds and curry leaves. Let it splutter. Add finely chopped tomatoes and saute for 2-3 minutes. Add tamarind paste and tomato puree. Saute for another 2-3 minutes. Add toor dal water (optional), water, rasam powder, salt. Bring to boil for 5 minutes on low flame. Turn off the stove and add chopped cilantro. Your tomato rasam is ready! Serve hot rasam by it self as soup or with steaming rice with spoonful of ghee.

P.S. You can adjust the amount of rasam podi to your spice level. If you add toor dal water than add less water. When I am in hurry, most of the time my rasam is made with water. Never reboil rasam after its cooked, it looses its flavor.

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