Tomato Rasam (with Toor Dal)

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Anyone learning South Indian cooking, Rasam would be among the first to be learnt. Not only so because of its simplicity but also versatality – it can be used as gravy with rice and side-dish with idlis and dosas. So I presume that many of my readers are familiar with the recipe – I will nevertheless put it just for the record and the benefit of those who are not familiar with South Indian cooking. I wrote more about Rasam when I put up the Rasam powder here.(the same powder I am using in this recipe)

Although its widespread in South Indian cooking, Rasam taste varies from place to place. This is more like the Konkani version (Daali Saru)

What you need to have:

Toor Dal 1/4 cup

Tomato (Big) 1

Green chilly 1

Tamarind pulp 1 Teaspoon

Rasam powder 2 Teaspoons

Sugar (optional) 1/2 Teaspoon

Salt To taste

Curry leaves 1 string

Ingredients of Rasam

For Seasoning:

Mustard seeds 1 Teaspoon

Red chilly 1

Asafoetida powder 1/2 Teaspoon

Curry leaves 2 strings

Ingredients of Seasoning

What you do with what you have:

1. Wash and puree tomatoes in the mixer and pour it in a bowl. Slit green chilly lengthwise and add it to the purreed tomato. Also add tamarind to it.

2. Wash Toor dal and add 1/4 Teaspoon Turmmeric powder, a few drops of cooking oil, sufficient quantity of water to it. Put it into the cooker and place the tomato puree bowl in the cooker itself and cook it as usual for about 20 minutes till the dal is cooked.

3.Transfer cooked dal, pureed tomato to another bowl and mash it well.

4. Mix 2 Teaspoons of Rasam powder (see my earlier post for recipe) in a cup of water and add it to cooked Dal. Dilute it to the required consistency. Add sufficient quantity of salt, sugar a pinch, a tender string of curry leaf and bring it to boil.

5. Place a spatula on flame with 2 teaspoons of cooking oil in it. Add mustard seeds, on sputtering add red chilly pieces , asafoetida powder and lastly curry leaves to it. Add the seasoning to Rasam. Garnish it with chopped Corriander leaves.

Ready to serve Rasam is as shown in the image below. Serve hot with Rice.

Ready to serve Rasam

How long it takes: 45 minutes

Number of servings: 4

What to remember:

1. Tomatoes can even be cut fine if can’t be pureed.

2. The quantity of water depends upon the quality of dal used. If quality is not good then one can’t add much water, hence taste and then add accordingly.

3. Adding curry leaves while boiling gives enhances the flavour of the dish.

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7 thoughts on “Tomato Rasam (with Toor Dal)

    Pavithra Vijay said:
    February 13, 2009 at 6:27 pm

    grt one… yummy 🙂

    prathibalrao responded:
    February 14, 2009 at 1:14 am

    Hi Pavithra,

    Thanx a lot and it is from my own rasam powder!!!!! So just give a try.

    Beans Curry « The Indian Food Court said:
    October 10, 2009 at 9:47 pm

    […] dish is generally popular and more so in our family. It goes very well with rice and the simple Tomato Rasam. Here goes the recipe […]

    Jyothi Mcminn said:
    November 1, 2009 at 4:37 am

    My version is biol 1 cup of toor dhal till soft. Add 2 cansof tomatoes with green chilis. puree all in the blender to soft texture. saute the seasoning ingredients adding 4 tsps. pf MTR. brand rasam powder. add the hing and curry leaves and add freshly cut tomatoes. turn off the stove and add cilantro before serving . Yummy and fast. Jyoti

      prathibalrao responded:
      November 1, 2009 at 8:02 am

      Hi Jyothi,

      I am in the habbit of preparing rasam powder at home itself which surely is better than the Mtr i personally feel. I never opt for the branded ones. Thanx for sharing your recipe.

    Masala Rasam « The Indian Food Court said:
    December 19, 2009 at 7:36 am

    […] have already put up the normal Tomato Rasam using Rasam powder with Toor Dal. But today I would like to put up yet another Rasam which is […]

    hindu said:
    December 11, 2013 at 4:56 pm

    wow…tempting

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