Tomato Rasam Recipe
Tomato Rasam Recipe
Ingredients:
- 3 ripe tomatoes, chopped
- 1 small lemon-sized ball of tamarind, soaked in 1 cup warm water
- 1/4 cup toor dal (split pigeon peas), cooked and mashed (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper corns
- 2-3 dried red chilies
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida (hing)
- 1 tablespoon ghee or oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- A pinch of asafoetida (hing)
- Few curry leaves
- 2-3 cloves garlic, crushed (optional)
- Salt to taste
- Chopped coriander leaves for garnishing
Instructions:
- Prepare Tamarind Extract:
- Soak the tamarind in 1 cup of warm water for about 15-20 minutes.
- Squeeze the soaked tamarind to extract the pulp. Strain the pulp and discard the solids.
- Prepare Tomato Puree:
- In a blender, puree the chopped tomatoes until smooth. Set aside.
- Prepare Spice Powder:
- Dry roast cumin seeds, black pepper corns, and dried red chilies until fragrant.
- Allow the roasted spices to cool down, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
- Prepare Rasam Base:
- In a large saucepan or pot, combine the tamarind extract, tomato puree, turmeric powder, and asafoetida (hing). Add salt to taste.
- Bring the mixture to a gentle boil over medium heat. Let it simmer for 8-10 minutes, allowing the flavors to meld together.
- Prepare Tempering:
- Heat ghee or oil in a small pan for tempering.
- Add mustard seeds and fenugreek seeds. Let them splutter.
- Add a pinch of asafoetida (hing), crushed garlic (if using), and curry leaves. Saute for a few seconds until fragrant.
- Combine Tempering with Rasam:
- Pour the prepared tempering into the simmering rasam mixture. Mix well to combine.
- Add Toor Dal (optional):
- If using cooked and mashed toor dal, add it to the rasam mixture at this stage. This adds richness and thickness to the rasam.
- Adjust Consistency and Seasoning:
- If the rasam is too thick, add some water to adjust the consistency. Allow it to simmer for a few more minutes.
- Taste the rasam and adjust the seasoning according to your preference. Add more salt or spice powder if needed.
- Garnish and Serve:
- Garnish the Tomato Rasam with chopped coriander leaves.
- Serve hot as a comforting soup or as an accompaniment to steamed rice. It pairs well with rice, papad, and a dollop of ghee.
Enjoy the aromatic and flavorful Tomato Rasam, a staple in South Indian cuisine!
