Tomato rasam

Tomato Rasam

I am making rasam daily. My children and husband  love to have rasam daily. All most all South Indian houses rasam is unavoidable . There are many varities of rasam. Hot rasam and plain rice is good combo. Medhu Vada soaked in rasam is yet another popular dish. We can drink rasam like soup also. It is good for cold and digestion because we are adding good amount of pepper. I used to make rasam powder at home and store for a week. Today I am giving you how to make tomato rasam . I used to grind the tomatoes instead of adding tomato pieces to rasam .So it will not be a waste or we can drink rasam like a soup.

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Preparation time approx 30 minututes

Ingredients for rasam

  • 2 big red tomatoes
  • 2 tsp rasam powder
  • 2 tbsp thuar dhal cooked and mashed.
  • A small piece of hing or 1/4 tsp hing powder
  • Curry leaves
  • Coriander leaves
  • Salt to taste
  • 1/4 tsp haldi
  • A small gooseberry size tamarind soaked in water.
  • Seasoning
  •  1 tsp  oil or ghee
  • 1/2 tsp mustard
  • 1/2 tsp jeera
  • 2 pods of  crushed garlic optional
  • Ingredients for Rasam powder
  • 1 cup Coriander seeds
  • l cup long red chillies or 15 to 20
  • 1/4 cup thuar dhal
  • 1/4 cup channa dhal
  • 1/4 cup black pepper
  • less than 1/4 cup jeera

Dry fry everything  till you get a good aroma or sun dry everything.

Powder the masala.

 

Method for making rasam

Grind 11/2 tomato 1/2 tomato cut into pieces.

In vessel add ground tomato purée

Add 1/4 cup thin tamarind juice. ( squeeze tamarind and take juice)

Add haldi,salt rasam powder, hing and curry leaves

Let it boil till the raw smell goes. Add cooked mashed thuar dhal. Add around 1 cup water. Check the consistency of rasam. If you feel it is too thick add little more water. Add chopped tomatoes. When it started boiling switch off gas and cover it with a lid immediately. Otherwise good aroma and taste will not be there.

Cut coriander leaves with its stem  and garnish.

Heat 1 tsp ghee .when it is hot add mustard. When it started crackling add jeera. Then add 2 pods of crushed garlic. When it turn color add to rasam. Cover the rasam with a lid. Serve hot.

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