Tomato Rasam / Spicy Tomato Indian Soup

Till my marriage, all I know about rasam is ONLY Rasam. No prefix, suffix to it. But I was introduced many  prefixes and suffixes afterwards by my MIL and now I have >10 rasam recipes in hand. I’ll post them one bye one.

Tomato Rasam is one which is quite often prepared at homes in India next to tamarind rasam
where tomato will be leading in quantity than tamarind. Here, the method
differs slightly in the way we extract juice from tomato whereas it is
very straight forward in the case of tamarind rasam.

Basic Information:

Preparation Time: 15 minutes

Cooking Time: <10 minutes

Serves – 3 – 4

Ingredients:

Tomato – 3 nos, big size

Tamarind – a big pinch

Coriander leaves – 3 strings

Turmeric powder – a pinch

Salt – to taste

For Rasam Masala:

Green chilli -2 nos

Garlic – 1 no,

Black peppercorns – 1 teaspoon

Cumin seeds – 1 teaspoon

Coriander leaves – 1 string

For Seasoning:

Fenugreek seeds – 1/4 teaspoon

Curry leaves – 1 string

Asafoetida – a pinch

Oil – 1 teaspoon

Method:

1) Take all tomatoes in a bowl and pour 2 cups of water and heat this for 10 minutes on medium heat.

2) After 10 minutes, turn off the flame and add tamarind. Keep aside for few minutes.

3) Meanwhile, Coarsely grind all the ingredients given for rasam masala.  You can do this using a mortar and pestle or straightly using mixer.

4) Now, Peel off the skin from tomato and squeeze it using your hand till you don’t find any pulps of tomato.

5) Mix the ground ingredients with rasam and add salt. See to the taste and adjust the salt and tanginess by adding salt or water.

6) As soon as you add salt, heat it in stove.

7) When rasam is about to boil, (in this stage foam forms on rasam surface),turn off from stove and garnish with coriander.

8) Do seasoning separately and add to the rasam.

Note:

1) Do no add too much oil, it spoils  the taste of the rasam.

2) Do not boil it and remove from heat before boiling to get correct taste of rasam.

3) You also do seasoning first and adding the rasam to it next.

4) Increase/ Decrease the pepper and cumins seeds according to your taste.

Related Recipes

Narthangai Rasam / Citron Rasam / Dabbakaya Rasam