Tomato Rasam


Rasam is a thin gravy, which is tamarind or tomato based.
Dal may or may not be used.

Hot rasams are either had from a cup or mixed with rice and ghee.
Rasams like Pepper Rasams are good appetisers and assist in quick digestion.
Garlic and Herb Rasams assist in getting rid of colds and flu.

Rasam Powder is a ground mixture of aromatic, digestive, wholesome and effective spices, which are easy on the stomach and taste absolutely delicious.

Ingredients to serve 6 people

2 Small Size Tomatoes (chopped in quarters)
1 inch Piece Tamarind
¼ Cup Hot Water (to soak the tamarind)
¼ Cup Cooked Toor Dal
¼ inch Piece Asafoetida or
½ Tsp. Asafoetida Powder
1 Tsp. Sambhar Powder
1 ½ Tsp. Rasam Powder
2-3  Cups Water
A few Finely Chopped Coriander leaves
1-2 Tsp. Salt

For Seasoning

1 Tbs. Oil
1 Tsp. Mustard Seeds
½ Tsp. Cumin Seeds

 

Tomato Rasam Recipe

Tomato Rasam


Preparation of the Tomato Rasam

Soak the tamarind in ¼ cup of hot water for 10 minutes
Extract the tamarind juice by adding ½ a cup of water little by little.
Add the chopped tomatoes with the asafoetida, Sambhar Powder and salt
Bring it to the boil for about 10 minutes.
Add the cooked toor dal and the remaining water
Cook it for about 3-4 minutes
Reduce the flame and add the Rasam Powder and turn the stove off after a couple of minutes.

Seasoning

Heat the oil in a small pan and add the mustard seeds.
When the seeds crackle add the cumin seeds and tip it into the rasam.

Garnish with the finely chopped coriander leaves.

Note: Garnishing with Curry leaves is optional to suit the palate of the individual

 

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