How To Make Tomato Rasam
An Outlook On Tomato Rasam Recipe
Tomato Rasam Recipe is basically a thin soup made with tamarind, tomato, coriander and other spices like jeera and pepper.
The word rasam means `essence` or `juice`. It is an important dish in any South Indian meal. It is known for its spicy nature and digestive properties.
It is also used as appetizer in all top restaurants in South India. It is a traditional dish and you have plenty of varieties in rasam. For example, you have pepper rasam, tomato rasam, dal rasam, kollu rasam, veppam poo rasam and so on. Now let us see the basic plain tomato rasam recipe. Tomato Rasam serves as the best dish for babies, elderly people and also the sick. It works wonders for cough cold, flu and digestive problems.
Ingredients Required To Make Tomato Rasam
How To Make Tomato Rasam Recipe in Simple Steps
To make Tomato Rasam, first prepare a dry powder which is called as "rasam power". This is one of the key ingredients to make a spicy rasam.
Heat a pan and put a red chilli, measured quantity of coriander seeds, pepper corns, cumin seeds, fenugreek seeds, dried curry leaves and roast it dry. After cooling, grind it into a coarse powder and keep it aside.
Mix the tamarind paste in a cup of water. Put the ripe tomatoes into another cup of water and mash it well and keep it.
Heat a pan and put ½ tbsp of ghee into it.once it melts pour this tomato water into it and let the tomatoes soften. Now add the required amount of salt, a pinch of hing, turmeric, jeera powder, pepper powder and finally the rasam powder to it. Let it boil for 4-5 minutes until you get a spicy flavor out of it. At last, add the tamarind water, jaggery and the required quantity of water to it and simmer the stove and let it cook for 1-2 minutes to make tomato rasam.
Heat ghee in a pan and once its heated, put a tsp of mustard seeds into the pan. When it starts spluttering, put jeera, one red chilly, curry leaves and a pinch of hing to it. Saute well and pour it over the cooked rasam. Sprinkle the chopped coriander leaves over it and serve it hot with steamed rice or it can also be used as an appetizer before a meal.
Ingredients
Directions
To make Tomato Rasam, first prepare a dry powder which is called as "rasam power". This is one of the key ingredients to make a spicy rasam.
Heat a pan and put a red chilli, measured quantity of coriander seeds, pepper corns, cumin seeds, fenugreek seeds, dried curry leaves and roast it dry. After cooling, grind it into a coarse powder and keep it aside.
Mix the tamarind paste in a cup of water. Put the ripe tomatoes into another cup of water and mash it well and keep it.
Heat a pan and put ½ tbsp of ghee into it.once it melts pour this tomato water into it and let the tomatoes soften. Now add the required amount of salt, a pinch of hing, turmeric, jeera powder, pepper powder and finally the rasam powder to it. Let it boil for 4-5 minutes until you get a spicy flavor out of it. At last, add the tamarind water, jaggery and the required quantity of water to it and simmer the stove and let it cook for 1-2 minutes to make tomato rasam.
Heat ghee in a pan and once its heated, put a tsp of mustard seeds into the pan. When it starts spluttering, put jeera, one red chilly, curry leaves and a pinch of hing to it. Saute well and pour it over the cooked rasam. Sprinkle the chopped coriander leaves over it and serve it hot with steamed rice or it can also be used as an appetizer before a meal.
