Tuesday, 3 February 2015

Tomato rasam

Tomato Rasam 

Tomato rasam does not need any introduction at all. It tastes Yum and I feels so satisfied when I drink some Rasam. I have posted other varities of Rasam in my blog. 

  • Tomato – 2 (Large, Finely Chopped, Keep 1 Tablespoon of Chopped Tomatoes aside)
  • Oil – 1 Teaspoon
  • Garlic – 2+2 Pods (Peeled and Crushed)
  • Mustard Seeds – ½ teaspoon
  • Dry Red Chilly – 1
  • Curry leaves – 4 (Finely Chopped)
  • Cumin Seeds – ½ Teaspoon
  • Pepper Corns – ½ Teaspoon
  • Coriander Leaves – Few Sprigs (Finely Chopped)
  • Tamarind Pulp – Extracted from Gooseberry Sized tamarind soaked in 1/2 Cups of Water for 15 minutes and extracted.
  • Tuermeric Powder – A generous pinch.
  • Salt – To taste
  • Sugar – ¼ Teaspoon
  • Asafoetida or Hing – A generous Pinch

  • In a mixer, add red chilly, Cumin Seeds, pepper corns, Garlic and grind it.
  • Heat some oil in a vessel and add the Grinded Masala and Sauté and then add Tomato and sauté.
  • Add salt and cook till the Tomatoes are completely done and become mushy.
  • If you want to save some cooking time, you can also grind Tomato and Add and cook it.
  • Once the Tomato is all cooked, add the 1 Tablespoon of Tomatoes that we had set aside, Tamarind Pulp and add little less than required amount of water

  • May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
  • Retain 1/2 cup of Water from the required amount of water. 
  • To this add Sugar/Jaggery, and Turmeric Powder and allow it to Boil.
  • Let it boil till the raw Flavor is gone.
  • Meanwhile lets prepare the tadka/Seasoning, Heat a Tadka Pan/Pan with a teaspoon of Oil/ghee.
  • Once the oil is heated, add the Mustard seeds and allow them to splutter.
  • Then add 2 pods of Crushed Garlic, Curry Leaves, Asafoetida and switch off the flame and keep this aside.
  • Once the raw flavor is gone, add the 1/2 Cup of water and the 1 and mix well.
  • Switch off as soon as you see the water bubbling (Don't Over Boil it)
  • Add lots of chopped Coriander Leaves and the prepared Seasoning,  and immediately cover with a lid
  • Enjoy with Rice. 


  • Adding Jaggery/Sugar add depth of Flavor to the rasam.
  • Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
  • Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
  • This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 


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