Tomato Rasam

tomato rasam recipe

Rasam is highly underrated, but the benefits of slurping on it are many. The spices in Rasam cause a slight increase in body temperature and aid in digestion. A strong Rasam is like the vegetarian version of chicken soup, it can relieve you of cold and is an ideal food when your digestion is on a low. This comfort food tastes great with rice; idli soaked in rasam are a lesser known delicacy.



Serves Preparation Time Cooking Time
4 People
 10 – 15 Minutes
15 – 20 Minutes

Ingredients

  • Lemon sized ball of tamarind soaked in hot water for 15 min
  • 1 tomato
  • Rasam powder (recipe below)

To Temper

  • 1 tsp Mustard
  • 1 tsp Cumin seeds
  • One sprig of curry leaves
  • 2 dry red chillies
  • 4 garlic cloves
  • 1/2 tsp turmeric powder
  • Coriander for garnishing

Method

For Rasam powder

  • 1Dry roast one tablespoon cumin seeds, one tablespoon pepper and a teaspoon of fenugreek and grind them into a fine powder. Your aromatic rasam powder is ready!

For Rasam

Step 1

Soak the tamarind beforehand to extract the maximum amount of juice. Extract juice using little water.

Step 2

Take the juice extract in a bowl and add to it salt, turmeric powder and crushed garlic cloves and a cup of water.

Step 3

Taste this mixture, add more water if it is very sour. Keep aside.

Step 4

Blanch and grind the tomato to a fine pulp and set aside.

Step 5

In a kadhai, heat one tablespoon oil. Add all the tempering ingredients to it and drop a little hing.

Step 6

Pour the extract-mixture, ground tomato and add 3 to 4 teaspoons of the rasam powder and let it come to a boil on medium flame.

Step 7

You can also add boiled and mashed urad dal to the rasam.

Step 8

Garnish with coriander leaves and serve.

Nutritional Information

Calories
 180 K cal
Proteins  2.8 g
Fats 1.8 g
Carbohydrates
8.9 g
Cholesterol 9 mg
Sodium 15 mg
Potassium 198 mg