Tomato Rasam Recipe / Homemade Tomato Rasam
Tomato Rasam is a classic South Indian Rasam, with bold spicy and tangy flavours. Freshly ground roasted spices makes this Tomato Rasam aromatic and appealing. Thakkali Rasam aka Tomato Rasam is quite delicious like Sambar and is a healthy broth with the goodness of Tamarind, Tomato, Pepper and herbs. We can prepare Tomato Rasam in different ways, this is a quick and easy recipe.
Christmas and New year heavy menus and Non-veg overload was pressing for a detox, and that is when I thought of preparing Tomato Rasam. The weather is extremely chilly here and I am trying to make the menu interesting and appealing by adding variety soups like Chicken soup, Broccoli and chicken soup, Spicy Manchow soup, Palak soup and nourishing stews like veal stew, Potato stew, Veg. Stew, Mutton stew etc. Next in the list was Tomato soup, which I swapped for Tomato Rasam and it turned out to be the ultimate comfort food. This savory, cold weather soup is quite satisfying and has the right amount of spiciness to recharge your body from sluggishness. You can have it with a bowl of steamed rice, thoran, Potato / Koorkka Mezhukkupuratti (stir Fry) for a satisfying lunch or just have it as a spicy drink or tomato broth.
Do check my Onam recipes, variety vegetarian dishes and Thoran recipes if you like vegan dishes. Tomatoes are great to include in your daily diet – check my Tomato Rice in coconut milk and Tomato Paneer Pulao for more tomato-based recipes. I have not used any store brought Rasam Powder for this Tomato Rasam without Dal. Spices are roasted slightly and freshly ground like my Homemade Sambar Powder. It is more aromatic and appealing this way. Wishing you all a healthy appetite!
Tamarind and tomato are the hero ingredients of this Tomato Rasam, and the tangy taste is quite enjoyable. It is rich in anti-oxidants, Vitamin C and helps to boost immunity against colds during the winter season. Also, it is low in carbs, full of fiber and a good source of minerals and nutrients. Tomato Rasam is a classic example of traditional functional food – known to have ingredients with medicinal properties for various ailments. Pepper in the Tomato soup works as a digestive stimulant and aids in weight loss by removing toxins and improving metabolism rate. The tamarind and tomato improve digestion, builds immunity and helps to keep the skin young and healthy. Rasam is a nutrient rich heartwarming soup and great for flu recovering patients as well.
Ingredients for Tomato Rasam:
|Tomatoes||: 3 -4 nos.|
|Water||: 4 cups|
|Garlic||: 6 -8 cloves|
|Ginger||: 1-inch piece|
|Coriander (whole)||: 1 ½ tbsp|
|Uluva / Fenugreek seeds||: ½ tsp|
|Dried Red Chilli||: 4 nos.|
|Black Pepper whole||: 1 tbsp|
|Jeera / Cumin seeds||: ½ -¾ tsp|
|Turmeric powder||: ½ tsp|
|Asafoetida Powder / Hing / Kayam Podi||: ½ tsp|
|Tamarind (Valan Puli)||: little (lime size)|
|Sugar / Jaggery||: 1 pinch|
|Mustard||: ¼ tsp|
|Red Chili||: 2 nos.|
|Curry leaves||: 2 – 4 sprigs|
|Coriander leaves||: little|
|Coconut oil||: 1 tbsp.|
Wash the Tomatoes and chop into small pieces. Crush ginger and garlic. Heat a pan and roast Uluva (fenugreek seeds), Black pepper, Coriander seeds, Red chilies slightly and add Cumin (Jeera) seeds. Roast till it slightly change color, switch off the flame and add turmeric powder. Ground this to a fine powder. In a pressure cooker, add the chopped tomatoes, crushed Ginger-garlic, spice powder, salt, curry leaves and add 4 cups water, ½ tsp. coconut oil and cook on low flame for two whistles.
Once the pressure goes, smash slightly and add chopped coriander leaves, Tamarind water (Make tamarind Pulp with ¼ glass water and add to the broth with a strainer) and asafoetida powder. Bring to a boil, adjust the salt and add a pinch of jaggery or sugar to balance the tanginess.
Heat coconut oil in a kadai, fry mustard, curry leaves and red chili. Garnish Tomato Rasam with this, little coriander leaves and enjoy with rice or have it as a soup. Rice, Rasam, Potato/ Koorkka poriyal, Padavalanga thoran, Pavakka or Kovakka fry and Papad – nothing can beat that combination. Yum!
- Adjust the measure of chillies as per your spice level tolerance.
- Use coconut oil or sesame oil as per your choice. I used Coconut oil.
- Tomatoes are chopped small and slightly mashed after cooking.
- Use red ripe tomatoes for great color.
- Country tomatoes can be tangier, so add tamarind pulp little by little to ensure it is not too tangy.
- Tomato Rasam should be of watery consistency.
- You can add a small pinch of sugar or Jaggery to balance the flavors.
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