From the recipe box
Tomato Rasam (Without Rasam Powder)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Vegetables
Tomato
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 4
Ingredients
- 2medium tomatoes, chopped
- 4-5garlic cloves, lightly crushed
- 1½ teaspoonstamarind paste OR tamarind extract from a small lemon-sized piece of tamarind
- 3-4 cupswater
- to tasteSalt
- ¼ teaspoonturmeric powder
- 1 tablespooncoriander seeds
- 1 teaspooncumin seeds (jeera)
- ½ teaspoonwhole black peppercorns
- 1 tablespoonghee or oil
- ½ teaspoonmustard seeds
- 2dried red chilies
- 5-6curry leaves
- ¼ teaspoonhing (asafoetida)
- 2-3stalks of cilantro
Notes & Tips
- This everyday tomato rasam gets its flavor from freshly crushed coriander seeds, cumin, and black pepper, so there is no need for rasam powder.
- Lightly crushing the spices instead of grinding them into a fine powder gives the rasam a fresher aroma and cleaner flavor.
- Avoid boiling the rasam for too long after adding the spices, as their fragrance is best preserved with a gentle simmer.
- The consistency should be light and pourable, making it perfect to enjoy over hot rice or simply sip as a comforting soup.
- Tomato Rasam pairs wonderfully with rice, papad, poriyal, or any simple South Indian meal.
Step by step
Method
- 01
Coarsely crush the coriander seeds, cumin seeds, and black peppercorns using a mortar and pestle or spice grinder. Set aside.
- 02
In a saucepan, combine the tomatoes, crushed garlic, tamarind, turmeric, salt, and water.
- 03
Bring to a gentle boil and cook until the tomatoes become very soft and begin to break down.
- 04
Add the freshly crushed spice mixture and simmer for another 5-7 minutes.
- 05
Taste and adjust the salt.
- 06
Heat ghee or oil in a small pan. Add mustard seeds and allow them to splutter.
- 07
Add the dried red chilies, curry leaves, and hing. Pour the tempering into the rasam.
- 08
Garnish with fresh cilantro and serve hot.
