Tomato Rasam

Tomato Rasam is a quintessential South Indian soup known for its tangy and spicy flavor profile. This comforting dish combines ripe tomatoes with a blend of aromatic spices, creating a perfect accompaniment to rice or as a standalone appetizer. Whether you're looking to soothe your palate or add a burst of flavor to your meal, Tomato Rasam is an excellent choice that brings warmth and richness to the table.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4-5
Main ingredient: Tomatoes

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Cook the Tomatoes and Soak Tamarind
• Step 2: Cool the Cooked Tomatoes
• Step 3: Prepare the Rasam Powder
• Step 4: Blend the Cooked Tomatoes into a Paste
• Step 5: Combine Ingredients in the Cooking Bowl
• Step 6: Add Tamarind Water and Seasonings
• Step 7: Incorporate the Rasam Powder
• Step 8: Final Boil and Seasoning Adjustments
• Step 9: Prepare the Tempering (Talimpu)
• Step 10: Fry the Tempering Ingredients
• Step 11: Add the Tempering and Garnish

Ingredients

Tomatoes: 3 medium-sized ripe tomatoes

Sliced Green Chillies: 2

Sliced Onion: 1 small onion

Turmeric Powder: 1/4 teaspoon

Salt: As per taste

Tamarind: Lemon-sized ball

Rasam Powder: 2 teaspoons

Ginger Garlic Paste: 1/4 teaspoon

Ghee: 1 teaspoon

Curry Leaves: 2 stems

Garlic Nods: 2 or 3

Cumin Seeds: 1 teaspoon

Mustard Seeds: 1 teaspoon

Dry Red Chilly: 1 or 2

Coriander Leaves: A handful, chopped

Procedure

Step 1: Cook the Tomatoes and Soak Tamarind

Start by cooking the tomatoes in 1 cup of water over high flame in a closed pan. Allow the tomatoes to simmer until they become soft and mushy. Simultaneously, soak a lemon-sized ball of tamarind in warm water to extract its juice.

Step 2: Cool the Cooked Tomatoes

Once the tomatoes are thoroughly cooked, remove them from the flame and let them cool down to room temperature. This makes it easier to blend them into a smooth paste.

Step 3: Prepare the Rasam Powder

In the meantime, prepare the Rasam powder by blending 2 teaspoons of coriander seeds, 1 teaspoon of red gram, 1/2 teaspoon of cumin seeds, and 1/4 teaspoon of black pepper into a fine powder. This aromatic blend will infuse the Rasam with its distinctive flavor.

Step 4: Blend the Cooked Tomatoes into a Paste

Using a blender or mixer, blend the cooled tomatoes into a smooth paste. Ensure there are no large chunks remaining to achieve a silky texture in the final Rasam.

Step 5: Combine Ingredients in the Cooking Bowl

Add the following to the cooking bowl:
- Tomato paste
- 3 glasses (600-700 ml) of water
- 1 stem of curry leaves
- Sliced onions
- Sliced green chillies
- 1/4 teaspoon of ginger garlic paste
Place the mixture on the stove to begin the cooking process.

Step 6: Add Tamarind Water and Seasonings

Add the soaked tamarind water, 1 teaspoon of salt, and 1/4 teaspoon of turmeric powder to the pot. Stir the mixture well and let it come to a boil over high flame, allowing the flavors to meld together.

Step 7: Incorporate the Rasam Powder

After the Rasam has been boiling for about 10 minutes, add 2 teaspoons of the prepared Rasam powder. Mix it thoroughly with a long-handled spoon to ensure even distribution of the spices.

Step 8: Final Boil and Seasoning Adjustments

Allow the Rasam to boil for an additional 10-15 minutes on high flame. Taste the Rasam and adjust the seasoning by adding more salt or tamarind water if necessary to achieve the desired tanginess and spice level.

Step 9: Prepare the Tempering (Talimpu)

In a separate pan, heat 1 teaspoon of ghee over medium heat. This will be used to prepare the tempering that enhances the flavor of the Rasam.

Step 10: Fry the Tempering Ingredients

Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, 1 or 2 dry red chilies, and 2 garlic nods to the melted ghee. Fry until the spices start to crackle. Immediately add 1 stem of curry leaves and a little inguva podi (dried fenugreek powder) to the pan, stirring well to combine.

Step 11: Add the Tempering and Garnish

Pour the prepared tempering (talimpu) into the simmering Rasam. Add chopped coriander leaves and give it a gentle stir. Your hot and flavorful Tomato Rasam is now ready to be served.

Step 11 : Add talimpu and Corriander Leaves to the Rasam. Hot and tasty Tomato Rasam is ready

Serving Suggestions:
Tomato Rasam pairs wonderfully with steamed white rice, making it a perfect meal for any time of the day. For a more hearty meal, consider pairing it with dishes like Kodi Iguru, Royyala Iguru, Chicken Curry, or Prawns Curry. These combinations create a balanced and satisfying meal that highlights the rich flavors of South Indian cuisine.

Enjoy your homemade Tomato Rasam, a delightful blend of tangy tomatoes and aromatic spices that warms the soul and satisfies the taste buds!