Tomato Rasam


Tomato Rasam

How long it takes: 30 minutes

Number of servings: 2

The humble Rasam is now a popular dish, substituting for soup in the Indian cuisine and especially makes for good comfort food. It is a perfect simple food, even a relief – especially when you’re back from hectic travel, or recovering from a nasty flu. In fact on a normal day, many youngsters will refuse to have it, only craving for rasam to come to their rescue when illness leaves a bitter taste in the mouth! There are different varieties of rasam, the simplest and easiest version being Tomato Rasam or Saaru as it is otherwise known. I’ve put another version of tomato rasam with toor dal, as well as eclectic versions like pineapple rasam, masala rasam, poli saru, ginger-lemon rasam (another welcome remedy for the ill), and then rasam powder that you may make each time or store for further use. An easy and healthy recipe, one can enjoy tomato rasam with any simple curry or sip it in a cup after the lunch.  This simple tasty recipe is a good beginning for the amateurs and beginners. Here it is.

What you need to have:

1. Tomatoes – 2 Medium

2. Green chilly – 1

3. Tamarind – A pinch or pulp 1/2 Teaspoon

4. Sugar – A pinch but a must

5. Rasam powder – 1 and 1/2 Teaspoon (home made)

6. Choppped coriander leaves – A handful

7. Salt – To taste

Ingredients of Seasoning:

1. Mustard seeds – 1/2 Teaspoon

2. Red chilly pieces – 3-4

3. Asafoetida powder – 1/4 Teaspoon

4. Curry leaves – 2 Sprigs

5. Cooking oil – 2 Teaspoons

Ingredients of Tomato Rasam

What you do with what you have:

1. Wash and chop tomatoes and puree it in the mixer to a fine consistency.  Wash and slit Green chilly and chop cilantro and keep it aside.

Tomato puree

2. Transfer Tomato puree (3/4 cup)  to a bowl and add 1/2 cup water, slit green chilly, tamarind, salt, sugar and place it on medium flame. Cook for about 15 minutes till you get a pleasant aroma  of cooking the ingredients, by then tomato puree will have been cooked.

Tomato puree being cooked with other ingredients

Tomato puree being cooked

3. Dissolve Rasam powder in 1/2 cup normal water and mix it to the boiling tomato puree mix.  Also add 2 tender sprigs of Curry leaves which will enhance the aroma and flavour of rasam.  Check for salt and some more water if needed.

Curry leaves being added to boiling rasam

4. Finally add chopped Cilantro and close it with a lid.

Chopped Cilantro being added to boiling Rasam

5. Place a spatula with 2 Teaspoons of cooking oil in it on medium flame.  When hot, add mustard seeds and once they splutter, add red chilly pieces, asafoetida powder and curry leaves.  Season the dish with this mixture.

Seasoning in progress

6. Transfer it to bowl.  Serve hot with white rice and a simple curry!!!!!!!!!!!!!!!

Ready to serve Tomato Rasam(A closer view)

How long it takes: 30 minutes

Number of servings: 2

Good to remember:

1. Use pulpy and ripe tomatoes for the dish

2. This should be watery since we do not use dal for the dish, but makes for a tasty rasam indeed.

3. Using either a pinch of sugar or a piece of jaggery is a must for extra flavour.

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10 thoughts on “Tomato Rasam

    • Hi Priya,

      This Rasam is light on stomach since it is without any dal or coconut masala. It is “Thili saru” as the doctors say and the favorite of all of us in the family.

  1. True Aunty :) This one being without dal will be light on stomach. Rasam is my fav and a part of weekly cooking at home, it has to figure once or twice for sure a week in the menu. Also comes in very handy as (with additions of pepper and cumin seeds) it becomes ideal for convalescing flu/viral fever and sore throat patients ! Thanks for beautiful illustrations , Aunty

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