Tomato Rasam Recipe
What is Tomato rassam recipe?
Tomato Rasam is a popular South Indian soup-like dish made with tomatoes, tamarind, and a blend of spices. Here’s a basic recipe for Tomato Rasam:
Ingredients:
- 2 ripe tomatoes, chopped
- 1/2 cup of toor dal (split pigeon peas), cooked
- 1 small piece of tamarind (about the size of a marble), soaked in warm water
- 1 teaspoon of cumin seeds
- 1 teaspoon of black peppercorns
- 1/2 teaspoon of mustard seeds
- 2-3 dried red chilies
- 1/4 teaspoon of asafoetida (hing)
- 1 sprig of curry leaves
- 2-3 cloves of garlic, minced (optional)
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of ghee (clarified butter) or oil
- Salt to taste
- Fresh coriander leaves for garnish
- Water
Instructions:
- Start by making a tamarind pulp. Squeeze the soaked tamarind to extract its juice, and discard the solid pieces.
- In a blender, combine the cumin seeds, black peppercorns, dried red chilies, and a pinch of asafoetida. Grind them into a fine powder.
- Heat ghee or oil in a pan. Add mustard seeds and let them splutter. Then, add the minced garlic (if using) and curry leaves. Sauté for a minute.
- Add the chopped tomatoes, turmeric powder, and a pinch of salt. Cook until the tomatoes turn soft and mushy.
- Pour in the tamarind pulp and let it simmer for a few minutes, allowing the flavors to meld.
- Add the cooked toor dal and enough water to achieve your desired consistency. Rasam is typically a thinner soup, so you may need to add a bit more water. Season with salt to taste.
- Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook for about 5-7 minutes.
- Finally, add the ground spice mixture from step 2 and the remaining asafoetida. Stir well and simmer for another 2 minutes.
- Garnish with fresh coriander leaves.
Your delicious Tomato Rasam is ready to be served! It’s best enjoyed hot with rice or as a comforting soup on its own.
Pepper Rasam Recipe
Ingredients:
For Rasam Powder:
- 2 tablespoons black peppercorns
- 1 1/2 tablespoons cumin seeds
- 1 tablespoon toor dal (split pigeon peas)
- 1 tablespoon coriander seeds
- 2-3 dried red chilies
For Rasam:
- 1 medium-sized tomato, chopped
- 1 small lemon-sized ball of tamarind, soaked in water
- 1/4 cup cooked toor dal (split pigeon peas)
- 1/4 teaspoon turmeric powder
- Salt to taste
- A few curry leaves
- Chopped coriander leaves for garnish
- 1 teaspoon ghee (clarified butter)
For Tempering (Tadka):
- 1 teaspoon ghee (clarified butter)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 2-3 garlic cloves, crushed
- 2 dried red chilies, broken into pieces
Instructions:
- Dry roast the ingredients for rasam powder (peppercorns, cumin seeds, toor dal, coriander seeds, and dried red chilies) until they become aromatic. Allow them to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
- Extract tamarind juice by squeezing the soaked tamarind in water. Strain the juice and discard any pulp or seeds.
- In a pot, add the chopped tomatoes, tamarind extract, turmeric powder, and salt. Cook on medium heat until the tomatoes become soft and mushy.
- Add the cooked toor dal (pigeon peas) and the ground rasam powder to the pot. Mix well and let it simmer for a few minutes.
- In a separate small pan, heat ghee for tempering. Add mustard seeds, cumin seeds, asafoetida, crushed garlic, and dried red chilies. Sauté until the mustard seeds splutter.
- Pour the tempering mixture into the rasam pot and add a few curry leaves. Let it simmer for a couple more minutes.
- Garnish with chopped coriander leaves.
Your Pepper Rasam is ready to be served! It’s best enjoyed hot with steamed rice or as a comforting soup. Adjust the pepper and spice levels to suit your taste.
Tomato Rasam Without Dal
Ingredients:
2-3 ripe tomatoes, chopped
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
2-3 cloves garlic, minced
1-2 green chilies, slit
A small piece of ginger, grated
1/2 teaspoon turmeric powder
A pinch of asafoetida (hing)
1 sprig curry leaves
2 tablespoons tamarind pulp (adjust to taste)
Salt to taste
1-2 tablespoons cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
Fresh coriander leaves for garnish
Instructions:
1.Heat oil in a pan, add mustard seeds, and let them splutter. Then add fenugreek seeds, cumin seeds, and black peppercorns.
2.Add minced garlic, grated ginger, slit green chilies, and curry leaves. Sauté for a minute or two until they release their aroma.
3.Add chopped tomatoes and cook until they turn mushy and the oil begins to separate.
4.Add turmeric powder, asafoetida, and tamarind pulp. Mix well and let it simmer for a few minutes.
5.Add about 2-3 cups of water and salt to taste. Allow the rasam to come to a boil, then reduce the heat and let it simmer for 5-10 minutes to meld the flavors. Adjust the consistency by adding more water if needed.
6.Garnish with fresh coriander leaves
Your tomato rasam without dal is ready to be served! It’s typically served hot as a soup or with rice as a tangy accompaniment. Adjust the spiciness and tanginess to your liking by adding more green chilies or tamarind pulp. Enjoy.
Maharashtrian Tomato Saar Recipe
Ingredients:
4 ripe tomatoes
1/2 cup freshly grated coconut
2-3 green chilies (adjust to your spice preference)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder
A few curry leaves
2 tbsp oil
Salt to taste
Chopped coriander leaves for garnish
1 cup water
Instructions:
1.Wash and chop the tomatoes into small pieces.
2.In a blender, combine the grated coconut, green chilies, and cumin seeds. Add a little water and blend to make a smooth paste.
3.Heat oil in a saucepan or kadhai. Add mustard seeds and let them splutter. Then, add asafoetida, curry leaves, and chopped tomatoes. Sauté the tomatoes until they turn soft and mushy.
4.Add the coconut paste, turmeric powder, and salt to the tomatoes. Mix well and cook for a few more minutes.
5.Pour in a cup of water and let the saar simmer for about 5-7 minutes, allowing the flavors to meld.
6.Taste and adjust the seasoning if needed. If the saar is too thick, you can add more water to reach your desired consistency.
7.Garnish with chopped coriander leaves and serve hot with steamed rice or as a soup.
Enjoy your homemade Maharashtrian-style tomato saar.
