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TOMATO RASAM

Tomato Rasam


  • Author: Spoorthy
  • Total Time: 30 minutes
  • Yield: 12 servings

Description

Rasam is a very popular and the most basic South Indian dish. It is commonly served piping hot with rice. You can serve rasam as soup before the meal. This Rasam recipe is inspired by the recipe of renowned chef Alfred Prasad.


Ingredients

Cumin Seeds- 1 tsp

Black Peppercorns- 1 tsp

Garlic- 4 cloves

Oil/Ghee- 1 1/2 Tbsp 

Oil- 1 Tbsp

Tomatoes- 5

Water- 3 cups

Cilantro- 1/2 cup

Lentils (Toor Dhal)- 5 Tbsp

Mustard- 1/4 tsp

Curry Leaves- 4 to 5

Dried Red Chili- 2 to 3

Asafoetida- A pinch

Tomato Paste- 2 Tbsp

Red Chil Powder- 1/2 tsp

Turmeric Powder- 1/4 tsp

Salt- 1/2 tsp


Instructions

1. In a mortar and pestle, take 1 tsp of black peppercorns, 1 tsp cumin, and four cloves garlic. Grind the spices with garlic coarsely and set them aside.

2. Take 5 Tbsp of lentils (Toor dhal, preferably) and soak for about 30minutes and rinse it off.

3. Dice five fresh tomatoes. I have used tomatoes on the wine in this recipe.

 4. Set the instant pot to saute mode. Take 1 1/2 Tbsp of ghee or oil in an instant pot. Add the spices and saute for few seconds until the aroma comes. Be careful while sauteeing as the spices might burn quickly.

5. Add the soaked and rinsed Toor dhal and add the diced tomatoes.

6. Add 1/2 cup of cilantro to it and saute for 5 minutes. The tomatoes cook with the dhal.

7. Add three cups of water, and close the lid of the instant pot. Manually set the pressure cook function to 15 minutes. 

8. Once the tomatoes and dhal are pressure cooked, open the lid and stir everything well. 

9. Now take a container and strain the tomato and dhal mixture. Discard the dhal and tomatoes.

10. Seasoning the rasam: In another pot, take 1 Tbsp of oil, add 1/4 tsp of mustard seeds, 4 to 5 spring curry leaves(preferably fresh), 2 to 3 red chilies, a pinch of asafoetida, and add the strained dhal and tomato liquid. The liquid might splatter on high heat, so reduce the temperature to low to medium flame.

11. Add 1/4 tsp of turmeric, 1/2 salt, 1/2 tsp red chili powder, and 2 Tbsp of tomato paste. Mix everything well.

12. Add 1/2 cup of chopped cilantro, and simmer for five minutes.

13. Serve hot with rice.

Notes

1. Separating the lentils and tomatoes through straining is an optional step. If you prefer to keep the lentils and tomatoes, it is okay. The straining process keeps the rasam lighter.

2. Seasoning with mustard seeds, curry leaves, and whole chilies is what makes this dish more authentic. Preferably fresh curry leaves are best. But, in this recipe, I have used dried curry leaves.

3. Tomato paste is one additional ingredient not used in traditional Indian kitchens. But this recipe brings in that extra bold flavor of tomatoes and gives it a nice color that is not possible to again with only fresh tomatoes.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 63 Kcal
  • Sugar: 1.77 g
  • Sodium: 127 mg
  • Fat: 3.98 g
  • Saturated Fat: 0.594 g
  • Unsaturated Fat: 2.12 g
  • Trans Fat: 0.015 g
  • Carbohydrates: 5.87 g
  • Fiber: 1.7 g
  • Protein: 1.77 g
  • Cholesterol: 0 mg

Keywords: Tomato rasam, rasam, easy rasam recipe, rasam with rice, south indian rasam, bengaluru rasam recipe, tomato curry

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