Tomato Rasam

Tomato is rasam is a deliciously tangy soup made with tomatoes, tamarind, cilantro, rasam powder, garlic, and ginger! This South Indian Style soup is a true comfort food when eaten with rice. Or just drink it as is on a cold day.

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Course: Main Course, Soup

Cuisine: Indian

Keyword: 20 mins Easy Recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 157kcal

Author: Aayushi Patel

Ingredients

Rasam Powder

1/4 Cup Coriander Seeds
1 Tbsp Cumin Seeds `
2 Tbsp Chana Dal
4 Dried Bydagi Red Chilies
1/4 Cup Dried Coconut Powder

Tomato Rasam

1.5 Tbsp Sesame Oil
1 Tsp Mustard Seeds
7-8 Curry Leaves
3-4 Dried Red Chilies
1/8 Tsp Asafetida Hing
2 Thai Green Chilies
2 Cups Pureed Tomatoes
1 Tbsp Ginger Garlic Paste
1 Tsp Tamarind Paste
1 Cup Water
2 Tsp Rasam Powder
1/2 Tsp Kashmiri Chili Powder
1/4 Tsp Turmeric
1 Tsp Black Pepper
1 Tsp Salt
2 Tbsp Lentils Cooked (skip if you don't have boiled lentils)
4 Cups Hot Water
2 Tbsp Cilatro Finely Chopped

Instructions

Rasam Powder

In a small frying pan, add coriander seeds, cumin seeds, chana dal and dried bydagi red chilis. Roasted them until nutty aroma comes, and are well roasted.
Next add in the dried coconut powder, roast it until turns golden. Take it off the stove.
Once cooled completey, add the roasted spices to a spince grinder jar.
Pulse until the spices are powdered.
Store the masala in an air tight jar for a month or refrigerate it for upto 3 months.

Tomato Rasam

Add 1 Tsp of Tamarind paste to 1 Cup of Water. Mix well and set it aside.
Add 3 roughly chopped roma tomatoes to a blender jar and pulse them to lightly puree them.
Now in a heavy bottom pot, add sesame oil on medium heat.
Let it get hot, and add mustards seeds, dried red chilies, green chilies, curry leaves and asafetida.
Once the mustard seeds cracle, add pureed tomatoes, ginger garlic paste, turmeric, kashmiri red chili powder, black pepper and salt. Mix well.
Next add in the tamarind water.
Let the mix boil and let the tomatoes cook.
Now add 2 Tbsp's lentils and add 4 Cups of Hot Water. Adding hot water will ensure to maintain the cooking temperature, so I insist you to add hot water.
Mix and bring ot to a boil. Let the rasam boil for 10 minutes
Add finely chopped cilantro and serve it piping hot.

Notes

If you don't have tamarind paste, Take 1/2 Tbsp Tightly Packed Seedless Tamarind, and soak it in 1/4 cup of water. Once the tamarind is soaked, squeeze and strain it to get the pulp. You can also substitute tamarind by adding 2 Tbsp Lemon Juice in the end.
If you don't have boiled lentils, then you can skip them. Adding lentils helps in balancing the tanginess of the tomatoes and tamarind. So I would suggest you add jaggery powder, not to sweeten the rasam but just to balance the flavors.
Add extra black pepper and grated ginger if you are sick. It helps with cold coughs and sore throats.
You can skip adding Kashmiri red chili powder, but I love the fiery red color it gives to the rasam.

Nutrition