Tomato Rasam

 

We had the first snowfall of this season today. I loved watching the snow slowly engulf our entire place with soft ice. I felt like a Frozen princess when I tried brushing fresh snow off my car in the evening. After pulling off my snow brushing stunt, I felt cold. Like bone-chilling cold. I wanted something warm and comforting to ease off my numb fingers and runny nose. I thought, Tomato Rasam would be a great idea.  Warm, spicy and comforting, just like a warm blanket wrapped around you. The spices help soothe my throat and bring back my nose to normalcy.

How to make Tomato Rasam?

To make good Tomato Rasam, the golden rule is to have ripe juicy tomatoes. Along with that, you need dark tamarind. I have noticed that certain tamarind brands don’t have as sour of a taste like the ones found in India. I would highly recommend trying the dark black tamarind than the maroon ones. It has way more taste than any other tamarind packs.

Apart from the above items, what steals the show in a humble Rasam are the spices. The correct amount of spices is the key. In my case I usually swear by my MTR Rasam masala but when I have ample time handy, I like to grind my fresh Rasam Masala.

How to make Rasam masala?

Roasting spices to make fresh masala needs little time but it is definitely worth it. The freshly pounded Rasam masala brings out the best taste of Rasam.

You need to gently roast each ingredient one at a time on medium-low flame. Make sure to not burn the spices but optimally roast until it emits fragrant smell.

You would need some whole coriander seeds, toor dal (split pigeon peas), chana dal (split bengal gram), cumin, peppercorn, chilies and fenugreek seeds. You can find my Rasam recipe below:

You will need

  • 1/2 cup coriander seeds
  • 2 tbsp toor dal
  • 2 tbsp chana dal
  • 1 tbsp cumin
  • 1 tbsp peppercorn
  • 4-6 dried red chilies
  • 1/2 tbsp fenugreek seeds
  • 6-8 curry leaves

 

Dry roast the above ingredients one at a time until fragrant. Transfer these ingredients to a plate to cool down after roasting. Once all the roasted ingredients are cooled down, grind the ingredients into fine powder. This is the Rasam powder that will be added to the Rasam recipe below.

Rassam recipe

 

When using my Rasam masala..

If you are using the Rasam masala recipe I have mentioned above, you just need to separately add ginger and garlic to the tadka. Rest of the recipe remains the same.

Spicy Rasam

Jui Kulkarni
Tomato Rasam is an easy water based recipe packed with flavor. The medley of spices and sour taste of tomato-tamarind makes this recipe very alluring. Pair it with hot rice or medu wadas and you will have the best meal experience
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Soup
Cuisine Indian
Servings 2 person

Ingredients
  

  • 1 ripe tomato medium sized
  • 1 lemon size tamarind pieces.
  • 3 cups of water
  • 1 tbsp cumin
  • 1 tbsp peppercorn
  • 4 dry red chilies
  • 3 cloves of garlic
  • 1/2 inch ginger
  • 2 tbsp oil
  • 1 tbsp mustard
  • 4 curry leaves
  • pinch of hing
  • MTR Rasam powder
  • 1 inch piece of jaggery/1/2 tbsp sugar
  • salt as per taste
  • finely chopped coriander

Instructions
 

  • Chop the tomatoes roughly. Each tomato in 4 pieces.
  • In a bowl add 2 cups of water and chopped tomatoes along with tamarind.
  • Let the tomatoes and tamarind soak for half an hour.

Recipe using MTR Rasam powder

  • Meanwhile, in a small pan, roast cumin, chilies and pepper corns on a low flame.
  • Roast until you feel the fragrant. Then turn off the flame and let it cool slightly.
  • Then grind this mixture along with garlic and ginger to a fine powder.
  • Squeeze the tomatoes and tamarind into the water in which it was soaked. Remove the tamarind skins from the now infused water. Keeping the tomato skin in the water is optional.
  • In a deep Kadhai/wok add oil and let it heat on medium flame.
  • Add mustard seeds and let it crackle, then add curry leaves and pinch of hing.
  • Add the tomato-tamarind infused water into the tadka along with the ground mixture of chilies, pepper and cumin.
  • Add MTR Rasam powder, salt as per taste, a small piece of jaggery and chopped coriander.
  • Mix everything well and bring the rasam to a rolling boil. In order to infuse the spices well, you need to keep the rasam boiling on medium for at-least 5-7 mins.
  • Turn off the flame after 5-7 mins.

Recipe using my Rasam masala

  • Continue until step 3.
  • Squeeze the tomatoes and tamarind into the water in which it was soaked. Remove the tamarind skins from the now infused water. Keeping the tomato skin in the water is optional.
  • In a deep Kadhai/wok add oil and let it heat on medium flame.
  • Add mustard seeds and let it crackle, then add curry leaves and pinch of hing.
  • Add the tomato-tamarind infused water into the tadka along with Rasam masala powder from the recipe mentioned in the blog.
  • Add salt as per taste, a small piece of jaggery and chopped coriander.
  • Mix everything well and bring the rasam to a rolling boil. In order to infuse the spices well, you need to keep the rasam boiling on medium for at-least 5-7 mins.
  • Turn off the flame after 5-7 mins.
Keyword flavorful, Indian soup, Rasam, spicy rasam, tomato rasam

Pairing Rasam..

Do try this quick and easy Rasam recipe. You can pair this flavourful Rasam with hot Idlis, Rice or Medu wadas. My husband and I simply love to sip on a bowl of hot piping Rasam just by itself.

What do you pair your Rasam with? I would love to know about it 🙂

If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking ?

 

 



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