Tomato rasam
This Tomato Rasam is a soul-warming, thin South Indian soup that balances tangy, spicy, and peppery notes. Also known as pepper water, it's the ultimate comfort food, whether sipped as a restorative broth or poured over steaming hot rice.Fresh, juicy tomatoes are simmered with tamarind water and a pinch of turmeric until softened. A freshly ground paste or powder of black pepper, cumin, and garlic provides its signature kick.The magic happens at the end with a "tadka" of mustard seeds, dried red chilies, and aromatic curry leaves sautéed in ghee or oil.A generous garnish of fresh cilantro (coriander) ties all the bright flavors together.
Equipment
- 1 vessel
- 1 mixer grinder
- 1 chopping board
Ingredients
- 1 large tomato finely chopped
- 2 tbsps chopped coriander or hara dhania
- 1 cup tamarind extract
For the tempering
- 1 tbsp oil / ghee
- 1/4 tsp hing or asafetida
- 1 tsp rai or mustard seeds
- 5-6 kadi patta or curry leaves
- 2 red chillies
Rasam masala
- 1 tsp whole black pepper or kali miri
- 1 tsp coriander seeds or sabut dhania
- 1 tsp cumin seeds or sabut jeera
- 1 tsp chutney dal or roasted gram
- 3-4 bedgi chillies or as per tolerance
- 1 large tomato roughly chopped
- 1/2 cup water for grinding
Instructions
- Grind all the ingredients mentioned above to make the rasam masala with 1/2 cup water and keep aside
- Make the tamarind extract and keep aside. To make the extract soak a small lemon size ball of tamarind in 1 cup water of hot water for 15 mins. Then pulp it using your fingers, strain it and use the strained water in the recipe. Discard the pulp.
- Now in a vessel put 1 tbsp oil or ghee. When it becomes hot add in the mustard seeds. Once they start spluttering put in 1/4 tsp hing, 5-6 kadi patta and 2 red chillies. Saute 5 seconds.
- Now add in the finely chopped tomato and saute 1 min. Add salt to taste and mix. Cover the lid and let the tomatoes cook for 2 mins until they become soft.
- Now add in the ground paste and let it cook with the tomatoes for 2-3 mins.
- Now add in the tamarind extract and 2-3 cups water depending on how much quantity of rasam you want. Adjust salt at this stage if required.
- Now let the rasam come to a rolling boil.
- Once it boils switch off the gas and garnish with freshly chopped coriander. Cover the lid for 2 mins for the flavor of the coriander to get infused well into the rasam.
- Your tomato rasam is ready! Enjoy with hot rice.