Tomato Rasam

This is how we like our rasam. No, not me, I don’t like rasam at all. This is how S likes it, so this is how I make it. My version is thin, like a clear soup. There’s zero pulp but a burst of flavour, nevertheless 😀 And this is the ONLY way I make rasam at home, at least till now. Regardless of what season it is, S often wants rasam rice for a meal & since it’s a fairly simple recipe, I always make it. Whenever she feels the onset of a cold or itchy throat or even a grumbly stomach, this rasam is her comfort food & it truly makes me very happy to know she enjoys it so much  😊
There are probably a hundred ways to make Tomato Rasam, with a combination of spices, the way tomatoes are cooked, when & which spices are added etc. It’s essentially a spiced broth that can be eaten with steamed rice & a side of vegetables or a non-vegetarian fry dish. It can also be had as a soup when the weather turns a little cold. The only way I enjoy rasam is when it comes with meals, accompanied by a gazillion other items  😅
I use readymade rasam powder by a brand called Eastern (not sponsored). It’s readily available in grocery stores in Bangalore & I quite like their sambar & rasam powders. My version of this soup has strong flavours of garlic & black pepper, making it a great choice for when you have a cold or an upset tummy. Try it, I’d say  😁

Tomato Rasam

Course: SoupsCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

A simple, tangy tomato broth with flavours of black pepper & garlic.

Ingredients

  • Tomatoes: 4 large; cut into fours

  • Garlic: 6-8 cloves

  • Black peppercorn: 8-10

  • Tamarind paste: 1tbsp

  • Rasam powder: 2tsp

  • Salt to taste

  • For tempering:

  • Jeera (cumin seeds): 1tsp

  • Mustard seeds: 1tsp

  • Heeng (asafoetida): 1/4tsp

  • Dry red chillies: 2

  • Curry leaves: 2 sprigs

  • Oil

  • Fresh coriander: A handful; finely chopped

Directions

  • Put 1 litre water in a pressure cooker and add the tomatoes to it. Also add the whole black peppercorns and garlic cloves. Wait for 4-5 whistles & turn off the flame.
  • When the pressure releases, open the cooker. The tomatoes should be nicely broken down.
  • Take a large sieve & strain the liquid into a bowl. The garlic & peppercorns would’ve softened as well. Press with the back of a ladle to extract every bit of the soup from the pulp.
  • Now prepare the tadka. In a kadhai, add some oil. Once it heats up, add heeng, jeera & mustard seeds. Let them crackle.
  • Now add the dried red chillies & curry leaves & stir carefully.
  • Now pour the strained soup into the kadhai. Once it starts to boil, add the rasam powder & salt. Mix well. Reduce the flame after one boil.
  • Now add the tamarind paste. Stir to let it dissolve completely. Check for seasoning.
  • Cover & let it simmer for 5 minutes. Garnish with fresh coriander.
  • Serve hot with steamed rice, a side of vegetables & some appalam (papadum)  😊

Notes

  • You can add some crushed black pepper towards the end for extra punch.
  • Adjust the amount of tang you like by increasing/decreasing the tamarind paste quantity.
  • The rasam stays good in the fridge for 2-3 days.

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