Tomato Rasam is a tangy, spicy, and tasty South Indian dish made with tomatoes, spices, and herbs. This popular soupy dish is made in various ways in Regional Indian Cuisine and is known as tomato Charu in Andhra Pradesh, Tomato Saaru in Karnataka, and Thakkali rasam in Tamil Nadu. This rasam tastes heavenly with steamed rice and papad.
Ingredients
3 fully riped tomatoes
1/3 cup coriander stems with or without leaves
6-8 garlic cloves
1-inch ginger piece
1 sprig of curry leaves
2 tsp cumin seeds/ jeera
1/4 tsp pepper
Salt to taste
1.5 cups water
Chopped coriander leaves for garnishing
For the tempering:
1 tbsp oil
1 tsp mustard
1/2 tsp urad dal
1/2 tsp asafoetida / Hing powder
2 broken dry red Chillies
1/2 tsp Haldi / turmeric powder
Procedure
Roughly chop tomatoes and boil with half a cup of water, let it cool and blend it
Make a coarse paste of coriander leaves, garlic, ginger, curry leaves, cumin seeds, and pepper. Keep it aside.
In a heavy-bottomed pan put oil, add mustard, let them crackle.
Add urad dal and fry till they turn golden brown.
Put red chilli bits and Hing, stir for a second and add coarsely ground mixture
Saute for a second on a low flame, taking care the mixture doesn't burn
Once you get the nice aroma, add turmeric powder, and give a mix.
Now it is time to add tomato puree. Add puree, season with salt and add 1.5 cups water
Mix well and boil it on a medium flame for 5-10 mins.
Turn off the flame, garnish with chopped coriander leaves.
Serve hot with hot steamed rice and papad.
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