TOMATO RASAM

Jump to Recipe

Tomato rasam or thakkali rasam is a popular dish of South India. It is also known as Indian tomato soup. It is made with ripe tomatoes and few other spices. It has a watery consistency and, is usually served with steamed rice.

Rasam is one of the main recipe in a South Indian cuisine. There are so many different kinds of rasam and, tomato rasam is one among them. Even though, it has other spices added to it, the flavour of the tomato dominates the dish. It is not spicy and, has a mild tangy flavour to it.

ABOUT THE RECIPE:

This is an easy to make recipe with, really simple ingredients. Since, tomatoes are the main ingredient of the recipe, we usually make this recipe during tomato season. In India February to June is the season for tomatoes and, is also the summer season.

Rasam is a regular dish that we consume almost everyday. In summers, to balance the heat, we mostly prefer tomato rasam to other kinds of rasam. This rasam can be stored at room temperature for upto 3 days.

INGREDIENTS FOR TOMATO RASAM:

• RIPE TOMATOES – 5 ~ 6 NOS.
• TAMARIND – 2 INCH SIZE
• TURMERIC POWDER – 1/2 TSP
• MUSTARD SEEDS – 1 TSP
• DRY RED CHILLIES – 2 NOS.
• ASAFOETIDA – 1/4 TSP
• SALT – AS REQUIRED
• OIL – 1 TBSP
• CURRY LEAVES – FOR GARNISHING
• CORIANDER LEAVES – FOR GARNISHING

FOR BLENDING:

• PEPPERCORNS – 1 TSP
• CUMIN SEEDS – 1 TSP
• GARLIC – 5 NOS.

HOW TO MAKE TOMATO RASAM:

• Soak the tamarind in water for 15 minutes.
• In a blender, add 1 tsp of pepper, 1 tsp of cumin seeds and garlic and, blend them to a coarse mixture.

• Cut each tomato into 4 portions and, place it in a heat resistant bowl.
• Boil 500ml of water and, pour it onto the tomatoes. Let it rest for 15-20 minutes.

• After 20 minutes peel the skin from the tomatoes. The skin can be discarded.

*Soaking the tomatoes in hot water helps to remove the skin easily. It might be tricky with certain kinds of tomatoes. Adding hot boiling water might work for these kinds of tomatoes.

• Mash the tomatoes with hands.

*Mash the tomatoes along with the soaked water.

• Also, squeeze the tamarind and, pour the puree into the mashed tomatoes.

• Add 1/2 tsp of turmeric powder, salt and the ground mixture to the mashed tomatoes. Mix them well.

• Heat a kadai/wok and, add 1 tbsp of oil.

• Once the oil is heated add 1 tsp of mustard seeds. Let it splatter.

• Once the mustard seeds start to splatter, add the dry red chillies.

• Then add the tomato mixture to the kadai.

• Add 1/4 tsp of asafoetida, and let it boil.

• Once it starts to form bubbles on top, add the curry leaves and coriander leaves.

• Once it starts to boil, add 1/2 cup of room temperature water and, turn off the flame.

*Do not let it boil completely. Add the water while it starts to boil.

YUMMY AND DELICIOUS TOMATO RASAM IS READY.

SERVE IT WITH HOT STEAMED RICE.

I HAD MY TOMATO RASAM WITH HOT STEAMED RICE, PAIRED WITH KANAVAI THOKKU.

PRO TIPS:

• Any kind of tomatoes can be used but, make sure it is ripe.
• Adding hot boiling water might help to peel the skin of the tomatoes easily.
• Mash the tomatoes as much as you can. This helps to enhance the flavour of the rasam.
• Do not let the rasam boil completely. Boiling it too much can spoil the taste of the rasam.
• Water, added at the end is to neutralize the overcooked flavour of the rasam.
• This rasam can be stored at room temperature for upto 3 days.

Print Recipe