Traditional Tomato Rasam

Rasam is a tangy, spiced, and soupy preparations from the South Indian cuisine. Rasam is a staple in many South Indian households. It is made using various herbs, spices, lentils, sometime using fruits such as pineapple, lemon too, most made using tomatoes or tamarind.For the below recipe, we will use tamarind as a base.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Difficulty: Easy
  • Servings: 4

Ingredients

For Rasam:

  • 750 ml Water
  • 4 Tomatoes, diced (about 1 cup)
  • 2 Green Chillies, slit
  • 1 tbsp Tamarind Extract (soak a marble-sized ball of tamarind in 50 ml water for 15 mins, then squeeze and extract pulp)
  • 1 tsp Coconut Oil
  • 1 Small Piece of Ginger, finely diced
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Rasam Podi
  • Pinch of Hing (Asafetida)
  • Rock Salt (to taste)

For Tempering:

  • 1/4 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 2 tbsp Coconut Oil
  • 2 Broken Dry Red Chillies (Byadgi variety)

For Garnish:

  • 2 tbsp Chopped Coriander Leaves (Cilantro)

Optional:

  • 1 Small Piece of Jaggery
  • 1 tbsp Finely Grated Coconut

Directions

Making Rasam:

  • Heat 1 tsp coconut oil on medium flame. Add the slit green chillies and sauté for 30 seconds.
  • Add the ginger, turmeric powder, and a pinch of hing. Sauté for another 10-15 seconds until the raw aroma of the turmeric fades.
  • Add the diced tomatoes and tamarind extract, and sauté for another minute.
  • Pour in the water and add rock salt. Mix well and bring it to a boil. Add the rasam podi, then lower the heat and let it simmer, stirring occasionally.
  • Add the optional ingredients (jaggery and grated coconut) if desired.
  • Cover and continue to simmer for 10 minutes over low flame, stirring occasionally.

Tempering:

  • Heat 2 tbsp coconut oil in a tadka (tempering) pan. Add the cumin seeds, mustard seeds, red chillies, and curry leaves. When the mustard seeds sputter and the chillies turn reddish, pour the tempering over the rasam.
  • Simmer the rasam for another 5-8 minutes.
  • Adjust salt and water to your taste and desired consistency.

Garnish:

  • Turn off the heat and garnish with chopped coriander leaves. Mix well before serving.