Tomato Rasam

Rasam is a traditional south Indian soup which is prepared using rasam powder, tomato and tamarind juice. Rasam is comforting food in south India, without rasam the meal is not complete. There are many kinds of rasam like lentil rasam, tamarind rasam and many more. This recipe is made from tomato, tamarind, freshly blended aromatic Indian spices, homemade rasam powder and tempered with curry leaves, chili and mustard seeds. Added little beetroot for darker color. You can use store bought rasam powder which is easily available in Indian grocery store but homemade rasam powder gives a wonderful aroma and taste to the rasam. This recipe is mild but you can adjust the spiciness as per your taste. You can find homemade rasam powder here.

Tomato Rasam

Print Recipe

• CourseSoup
• CuisineIndian

Servings	Prep Time
4 People	20 Minutes

Cook Time

20 Minutes

Servings Prep Time 4 People 20 Minutes

Cook Time 20 Minutes

Tomato Rasam Print Recipe CourseSoup CuisineIndian Servings Prep Time 4 People 20 Minutes Cook Time 20 Minutes Servings Prep Time 4 People 20 Minutes Cook Time 20 Minutes

Ingredients

For Rasam

• 4 Tomato
• 4 tsp Homemade rasam powder or store bought
• 1/4 cup Onion Fine chopped
• 3 cloves Garlic fine chopped
• 1/3 cup Fresh coriander stems Fine chopped
• 3 tbsp Grated beetroot
• 2 tbsp Tamarind paste
• 2 tsp Jaggery
• Some curry leaves
• 1/4 tsp Turmeric powder
• Salt to taste

For Tempering

• 3 tbsp Oil
• 6-7 Curry leaves
• 1/2 tsp Black mustard seeds
• 1/8 tsp Asafoetida (hing)

Instructions

1. blanch the tomatoes into boiling water till tomato gets crack on its surface. Take it out from the hot water and keep it in another bowl. Let it cool down.

   
2. Grind the tomatoes along with beetroot to make a puree.

   
3. In a big pot, add tomato & beetroot puree, homemade rasam powder, onion, chopped coriander stems, fine chopped garlic, some curry leaves, tamarind paste, salt, turmeric powder, jaggery and 4 cups of water. Adjust the amount of water to your taste.

   
4. Cook all ingredients at medium heat for 10-15 minutes with lid on. Once it's done, turn off the heat and leave it covered.

   
5. For tempering, heat oil in pan, when hot, add mustard seeds. It would start crackling, add curry leaves and hing. If you want more spicy, add red chili. Wait till it gets brown color.

   
6. Pour the tempering into cooked rasam and stir. Let it be covered for a minute.

   
7. Yummy tomato rasam is ready to be served.

   
8. Serve it hot with steamed rice.

   
9. 
10. You can enjoy it just as a soup.

    

Recipe Notes

Toor Dal Rasam

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