Rasam is a South Indian dish which is tangy and spicy and can be either served as soup or paired with rice for main course. There are many variety of rasam made in different regions of south India. Here is how to make Tomato Rasam Recipe.
If you have ever been to South India, I am sure you would have definitely tried Rasam, as it is one of the most popular dishes in South India and is made in almost every South Indian household.
It is either consumed as a soup or served as a side dish along with South Indian everyday meals.
Traditionally made with Tomatoes, Toor Dal, Kokum and other basic spices, it has a thin soup like consistency which makes for a great side dish.
It is popularly served with steamed rice and a dollop of ghee. Believe me, it is the most comforting combination ever for your hectic day!
Here, in this Tomato Rasam Recipe, we are making Rasam along with Tomatoes, Toor Dal and Rasam powder, which you can make and serve along with your South Indian meal.
Learn how to make this easy and quick Tomato Rasam Recipe, which will get ready under 30 minutes.
What is Rasam?
Rasam, which is also known as Chaaru, Saaru or Kabir in different parts of South India, is the most basic and essential dish in South Indian meals.
Rasam is prepared using kokum or tamarind juice as the base, which gives it that tangy flavour.
Along with this, other ingredients such as tomato and spices are also added to the Rasam. A tadka of ghee/oil, mustard seeds, hing and red dry chilli is given at the end, which enhances its taste even more.
In some Rasam, Toor and other dals are also added along with some vegetables to make it more healthy and nutritious.
Rasam powder is added to make this delicious Rasam recipe, where dry spices are roasted and ground into a fine powder.
Now a days, many Rasam powders are available in the market, but the homemade Rasam powder has its own charm and gives Rasam a fresh taste.
Every region in South Indian has its own Rasam and it tastes differently because of the use of local ingredients and the different style of cooking. Each and every Rasam has its own flavour and is paired along with white steamed rice.
What are the different types of Rasam?
There are may types of Rasam recipes that you can make for your everyday meals. Each region in South India, be it Kerala, Karnataka, Tamil Nadu, Andhra Pradesh or any coastal area, has its own recipe of rasam and tastes different too.
Some of the popular Rasams that you can make in your kitchen for your everyday meals are Kerala Rasam, Andhra Rasam, Pepper Rasam, Tomato Rasam, Lemon Rasam, Mysore Rasam, Paruppu Rasam, Kollu Rasam. Poondu Rasam, Garlic Rasam, Kalyana Rasam, Jeera Rasam, Thuthuvalai rasam, Bele Rasam, Puli Rasam, Beetroot Rasam etc.
You can add your choice of fruits and vegetables to make these delectable, easy and comforting Rasam recipes. For example, you can make a Pineapple Rasam or Mango Rasam, when the fruit is in season.
What to serve with Rasam?
Rasam can be had on its own as a soup. It is a great recipe for winters or even a better recipe if you are suffering from cold, fever, stomach problems or generally feeling sick.
You can serve Rasam along with white steamed rice and a dollop of ghee or Curd Rice. This is the most comforting and satisfying meal you can make on a busy day, as it is quick to make and delicious to eat.
You can also serve Podi of your choice along with Rasam Rice.
You can serve Rasam as a side dish if you are making a festive South Indian meal along with Sambar, Rice, Thoran, Pachadi, Elai Vadam and a South Indian sweet dish.
Rasam Idli and Rasam Vada are popular combinations too, which are usually served for breakfast.
How to make Rasam without Rasam powder?
There are many Rasams like Kerala Rasam which is made without the use of Rasam Powder.
You can just dry roast the spices such as fenugreek seeds, coriander seeds, cumin seeds, black peppercorns, dry red chillies and grind them along with garlic, ginger and green chillies to use in the Rasam instead of Rasam powder.
How to make Rasam without Lentils?
If you don’t want to add Lentils in your Rasam, then you can just skip adding it. The consistency of the rasam will be thinner when lentils are not added.
So try this Rasam recipe for you next South Indian meal and let us know how you liked it?
How to make Tomato Rasam Step by Step
To make Tomato Rasam, add the chopped tomatoes, tamarind paste, cooked tuvar dal, garlic and curry leaves in a pan.
Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.
Add rasam powder, crushed black peppercorns, cumin seeds and salt and cook until rasam comes to a gentle boil.
Now add coriander and remove the pan from heat.
Heat ghee for tempering in a pan.
Once the ghee is hot, add mustard seeds, hing and dry red chillies and let them crackle for a few seconds.
Pour the tempering over the rasam and mix well.
Tomato Rasam Recipe
Tomato Rasam
Rasam is a South Indian dish which is tangy and spicy and can be either served as soup or paired with rice for main course. There are many variety of rasam made in different regions of south India. Here is how to make Tomato Rasam Recipe.
Ingredients
- 1 cup Tomatoes Chopped
- 2 tsp Tamarind Paste
- 1/4 cup Tuvar Dal Cooked and mashed
- 2-3 cloves Garlic Smashed
- 10-12 Curry Leaves
- 1/2 tsp Black Peppercorn Crushed
- 1 tsp Cumin Seeds Crushed
- 1 tbsp Rasam Powder
- Salt to taste
- 1 tbsp Fresh Coriander Chopped
For tempering
- 1 tbsp Ghee
- 1/2 tsp Mustard Seeds
- 1/4 tsp Hing
- 1 Dry Red Chilli Broken
Instructions
Add the chopped tomatoes, tamarind paste, tuvar dal, garlic and curry leaves in a pan.
Add 2 cups of water and cook the rasam on low heat for 8-10 minutes.
Add rasam powder, crushed black peppercorns, cumin seeds and salt and cook until rasam comes to a gentle boil.
Add coriander and remove the pan from heat.
Heat ghee for tempering in a pan.
Once the ghee is hot, add mustard seeds, hing and dry red chillies and let them crackle for a few seconds.
Pour the tempering over the rasam and mix well.
Serve hot.
Recipe Notes
Increase or decrease the amount of tomato paste according to the tanginess of the tomatoes.
You can also adjust the amount of black pepper according to your taste.
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