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.
Preparation Time: 15 minutes
Cooking Time: <10 minutes
Serves – 3 – 4
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
Fenugreek seeds – 1/4 teaspoon
Curry leaves – 1 string
Asafoetida – a pinch
Oil – 1 teaspoon
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.
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.