Tomato Rasam

Rasam is a South Indian Tomato Soup which relies on tomatoes for its sourness. It is supposed to be served with rice or you can have a steaming mug of Tomato Rasam for a quicker relief when you are downtrodden with a cold.

Prep and Cooking Time: 20-25mins

Serves: 3-4 persons

Ingredients

2-3 large Tomatoes, finely chopped/5-6 tbsp Tomato puree

2 Green Chillies, slit and cut into halves

½ medium onion, finely sliced

3-4 Garlic Cloves, chopped

4-5 Curry Leaves

2 tbsp Tamarind Concentrate

½ tsp Mustard Seeds

½ tsp Cumin Seeds

2 Dry Red Chillies

½ tsp Dhaniya pwd

½ tsp Red Chilli pwd

1 tsp Coconut pwd

1 tbsp Oil

Method

• Cook the chopped tomatoes in a cooking vessel on high flame for about 5mins, once the tomatoes are tender enough smash them.

Note: If tomato puree is used, then cook it for 2mins until the rawness of the tomato puree fades

• Add the tamarind concentrate, check the consistency and add water accordingly and allow it to boil for nearly 5-7mins.
  

For tempering/tadka/talimpu

• Heat oil in a pan, add mustard seeds, cumin seeds, red chillies and after the spluttering subsides add sliced onions, green chillies, chopped garlic cloves, turmeric and finally curry leaves. Saute the contents and leave on medium heat for 3mins. Then add dhaniya pwd sauté for 1-2 mins.
  
• Now add the tadka, coconut pwd, chilli pwd and salt to the tomato and tamarind juice.
  
• Garnish with coriander and serve with steaming hot rice. I also use this Tomato Rasam to make a relishing South Indian Dish called “Rasam Vada” (Vada Immersed in a bowl of Rasam). I will update on this in my future postings.