Tomato Rasam

Tomato Rasam

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Tomato Rasam Recipe is a popular south indian rasam recipe made with tomatoes and is a soupy kind of a recipe. Here is how I make the Simple Rasam using homemade Sambar Powder and It has a distinct and exotic taste. Rasam normally prepared in all south Indian house and in marriages. So learn how to make Simple Rasam and make it on a cold or rainy day or when you do not have the time. Whatever the case, this Rasam is bound to make your lunch or dinner tastier when eaten along with steamed rice, paapad, pickles and veg fries. I usually serve boiled eggs too as accompaniments along with Rasam recipes and veg stir fries like potato fry, Ladies finger fry, Carrot fry etc are served as side dishes too along with Rasam rice.

 

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Ingredients for Tomato Rasam:

3 to 4 Big tomatoes
2 tbsp Oil
½ tsp Mustard seeds
½ tsp Cumin seeds
5 to 6 Fenugreek seeds
6 to 8 cloves crushed Garlic
2 broken Byadgi dry red chillies
6 to 8 crushed Garlic cloves
½ to 1 tsp Asafetida/Hing/Inguva
2 stems Curry leaves
2 tsp homemade Sambar Powder
Lemon size each Tamarind and Gud extract
Salt as per taste
1/4th chopped Coriander leaves
1/4th grated Coconut

 

To prepare Tomato Rasam:

  1. Pressure cook tomatoes in water for 4 to 6 whistle switch off the flame and keep it aside. After 5 minutes, remove the skin and grind the tomatoes to smooth paste in mixer (keep the tomato boiled water so that later while preparing Rasam consume it) .
  2. Heat oil, add mustard seeds, cumin seeds and fenugreek seeds when mustard splutters, add dry red chillies, crushed ginger and fry till it ginger gets light golden brown color. Add Hing /Asafetida and curry leaves and fry for a while. Know add the tomato puree to it sauté for a while and then add the tomatoes boiled water (if requires add additional water as per required consistency).
  3. Add Sambar Powder, Gud and Tamarind extract, salt finally add coriander leaves and coconut mix well and bring it to a boil. Tasty Tomato Rasam is ready to serve. Serve it with Plain Rice, Idli, Dosa, Upma or have it just like a soup with toast bred stick.

 

Tips / Notes :

  • Prepare this Rasam using Rasam Powder instead of Sambar Powder.
  • Adjust the salt, spice and Tanginess as per your taste buds.
  • Do not keep the consistency of the Rasam too thick. It is better if its consistency is maintained a bit watery.

So try this recipe and write back to us…We love to hear from you.

 

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