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More South Indian Recipes
Note: Use coriander leaves with stems to make Tomato Rasam more flavorful. Stems give the wonderful flavor to it.
Directions:
Chop 2-tomatoes into big pieces and 2-tomatoes into small pieces.
Add cumin seeds, black peppercorns and garlic cloves in the small jar of a grinder.
Grind them into a medium coarse paste. Transfer it to a small bowl. You can also use mortar and pestle to make the paste instead of using mixer grinder.
Add chopped tomatoes (2-tomatoes chopped into big pieces) in the same jar and grind until smooth puree.
Heat oil in a pan over medium flame. Add mustard seeds; when they begin to crackle, add asafoetida, dry red chilli and curry leaves.
Add cumin-black-peeper-garlic paste (prepared in step-3).
Sauté it for a minute.
Add tomato puree. Mix well and cook for 3-4 minutes.
Add 2 tablespoons chopped coriander leaves.
Add red chilli powder and salt. Mix well and cook for a minute. Add chopped tomatoes and cook for 1-2 minutes.
Add 1¼ cups water.
Mix and bring it to boil over medium flame. When it starts to boil, reduce flame to low and cook for around 4-5 minutes until mixture turns frothy.
Add finely chopped coriander leaves.
Turn off the flame and transfer it to a bowl. Serve with steamed rice.
- Add 1/2 cup boiled toor dal in the tomato rasam in step-11 for variation.
- If the tomatoes are not sour, add tamarind pulp in step-12. To prepare tamarind pulp, soak 1 teaspoon tamarind in 1-2 tablespoons hot water for 5-10 minutes, sieve and extract the tamarind pulp and discard the residue.
- Add 1 teaspoon Rasam Powder in step-12 to make it extra spicy.
Taste: Hot, spicy and tangy
Serving Ideas: Serve tomato rasam with plain steamed rice, fried papad and plain yogurt for lunch or dinner.
