Tomato Rasam is a classic South Indian soup that combines tangy tomatoes, aromatic spices, and tamarind to create a flavorful dish. It’s typically served with rice or enjoyed as a standalone soup. This dish is known for its simplicity, lightness, and refreshing taste, making it perfect for hot days or when you need a comforting meal. Below is a step-by-step guide to making this delicious rasam at home.
Ingredients:
For Rasam Powder:
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1 dry red chili
- 1/2 teaspoon turmeric powder
For Rasam:
- 3 large ripe tomatoes, chopped
- 1 tablespoon tamarind paste (or a small piece of tamarind soaked in water)
- 2-3 cups water
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1-2 dried red chilies
- 1/4 teaspoon hing (asafoetida)
- 2-3 garlic cloves, crushed
- 2 tablespoons curry leaves
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
1. Prepare the Rasam Powder:
- Dry roast coriander seeds, cumin seeds, black pepper, mustard seeds, fenugreek seeds, and a dry red chili in a pan over medium heat. Roast them until fragrant and slightly browned.
- Allow the spices to cool and grind them into a fine powder using a spice grinder or mortar and pestle.
- Add turmeric powder to the ground spices and mix well. Set aside.
2. Cook the Tomatoes:
- In a saucepan, add chopped tomatoes and a little water. Cook on medium heat until the tomatoes soften and start breaking down into a puree. You can mash them with the back of a spoon to aid the process.
3. Prepare the Rasam Base:
- In a separate pan, heat some oil or ghee. Add mustard seeds and cumin seeds. Once they start to splutter, add dried red chilies, garlic, curry leaves, and a pinch of hing.
- Sauté for a few seconds until the garlic is fragrant.
- Add the cooked tomato puree to the pan and mix well.
4. Add Tamarind and Spices:
- Dissolve tamarind paste in a small amount of water and add it to the tomato mixture.
- Stir in the freshly ground rasam powder and salt to taste. Mix everything well.
5. Simmer the Rasam:
- Add 2-3 cups of water (depending on the desired consistency of the rasam). Bring it to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
- Taste and adjust salt or tamarind as needed. If you like it spicier, you can also add more pepper or chili powder.
6. Final Touch:
- Garnish with fresh coriander leaves just before serving.
Tips:
- You can add a pinch of jaggery or sugar if you prefer a slightly sweet note in the rasam.
- To make it spicier, increase the amount of black pepper or dried red chilies in the rasam powder.
- If you don’t have tamarind paste, use fresh tamarind soaked in warm water for 15-20 minutes and extract the pulp.
Serving:
Tomato Rasam is best served hot with steamed rice or enjoyed as a soup. It’s the perfect dish to accompany a South Indian meal, often paired with sambar, curd rice, or papad.
This flavorful rasam will warm your soul, and the combination of tangy, spicy, and savory flavors will make it an irresistible addition to your home-cooked meals. Enjoy!
