Tomato Rasam Soup Recipes

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TOMATO RASAM SOUP



Tomato Rasam Soup image

This is officially my cold fighting soup. If you are a spice lover keep it as is because it will clear any congestion right out. If you are heat sensitive, you might want to tone the chilli down a bit.

Provided by KristinV

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium tomatoes, one quartered and one chopped
1 garlic clove
4 cups water
2 teaspoons minced fresh ginger
1/4 cup chopped fresh coriander
1 fresh hot green chili pepper, cut into small pieces
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons canola oil
1/4 teaspoon black mustard seeds
2 red chili peppers

Steps:

  • Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
  • Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
  • Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
  • For the tempering oil.
  • Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.

Nutrition Facts : Calories 50.9, Fat 2.7, SaturatedFat 0.2, Sodium 1174.9, Carbohydrate 6.6, Fiber 1.6, Sugar 3.5, Protein 1.5

TOMATO RASAM (THAKKALI RASAM)



Tomato Rasam (Thakkali Rasam) image

Tangy and sour tomato rasam is a delicious soup-like dish that can be enjoyed over rice or on its own as a hearty soup. This classic tomato rasam recipe is vegan as well. It does not include rasam powder and tamarind.

Provided by Dassana Amit

Categories     Appetizer     Drinks     Side Dish

Time 30m

Number Of Ingredients 16

⅓ cup coriander stems (- with or without leaves)
7 to 8 garlic cloves (- medium-sized )
1 inch ginger (- roughly chopped)
2 teaspoons cumin seeds
¼ teaspoon black peppercorns
1.5 to 1.75 cups chopped tomatoes (- 275 grams or 3 large-sized tomatoes)
1 tablespoon oil (- gingelly oil (sesame oil made from raw sesame seeds) or sunflower oil or peanut oil)
½ teaspoon mustard seeds (- black)
½ teaspoon urad dal (- husked, split or husked, whole black gram)
1 or 2 dry red chillies (- broken and seeds removed)
1 pinch asafoetida ((hing))
10 to 12 curry leaves (or 1 sprig of curry leaves)
¼ teaspoon turmeric powder ((ground turmeric))
salt (as needed)
1.5 cups water (or add as required)
2 tablespoons chopped coriander leaves ((cilantro))

Steps:

  • Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger.
  • Add cumin seeds and black pepper.
  • Grind to a coarse paste. Remove in a separate bowl or plate.
  • In the same jar add the tomatoes (rinsed and chopped).
  • Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them - for a bright red color in the rasam.
  • In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
  • Add the mustard seed and let them begin to crackle.
  • When the mustard seeds start to crackle, then add urad dal.
  • Stirring often fry urad dal until they turn golden.
  • Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
  • Stir and fry for a few seconds till the red chilies change color.
  • Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the heat.
  • Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
  • Add turmeric powder.
  • Mix turmeric powder with the rest of the mixture.
  • Now add the tomato puree. mix very well. Take care as the mixture splutters.
  • Sauté for a minute. Season with salt as per taste.
  • Then add 1.5 cups water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as the flavors get diluted.
  • Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
  • Overall simmer for 9 to 10 minutes.
  • Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
  • Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
  • Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
  • If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

Nutrition Facts : Calories 69 kcal, Carbohydrate 7 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 304 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

RASAM, INDIAN TOMATO SOUP RECIPE



Rasam, Indian Tomato Soup Recipe image

[Photograph: Max Falkowitz] Rasam is a thin tomato soup often served as a dip or broth in Indian cuisine. This is very much my own version, with a flavor inspired by what's often found in restaurants, but bulked up by...

Provided by Max Falkowitz

Categories     Soups and Stews     Soup

Time 40m

Yield 6

Number Of Ingredients 14

3 pounds plump, ripe tomatoes, cut into small dice or roughly puréed
8 curry leaves
1 green chile, such as a serrano, sliced
4 cloves garlic, minced
2 teaspoons amchoor, divided
Pinch asafoetida
1 teaspoon cumin seeds
2 teaspoons coriander seeds, ground
1/2 teaspoon charnushka
2 teaspoons black mustard seeds
1 teaspoon sweet paprika
1 tablespoon dark brown or raw sugar, optional
3 tablespoons ghee or vegetable oil
Cilantro, for garnish

Steps:

  • Heat your soup pot on medium-high. Separate your spices into three groups that can be added to the pot easily: mustard seeds, "wet" spices (the curry leaves, chile, and garlic), and the dry spices (reserving a teaspoon of the amchoor for later).
  • Add the ghee or oil and let it heat till it shimmers and a cumin seed cracks instantly. Then add the mustard seeds and wait for them to pop.
  • When the mustard seeds are popping everywhere, add the wet spices and stir to coat with oil. A few seconds later, add the dry spices, and stir to coat again. When the pot is intensely aromatic, add the tomatoes. It's important to do this quickly, so the spices get just toasted, but don't start to burn.
  • Bring the soup to a boil, then reduce to a moderate simmer. Let it cook for about 20 to 30 minutes, tasting often to add seasoning, any necessary sugar (which can make a huge difference in tomato dishes), and any additional water (I added about 2 cups towards the end of simmering). The broth should be quite thin but still flavorful. After 20 to 30 minutes, the spices should have married well together. Shortly before serving, stir in the remaining amchoor. Garnish with cilantro and serve as an appetizer or as a dipping broth for fritters. This Recipe Appears In Spice Hunting: Amchoor

Nutrition Facts : Calories 118 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 401 mg, Sugar 7 g, Fat 8 g, ServingSize 4-6, UnsaturatedFat 0 g

TOMATO RASAM



Tomato Rasam image

Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.

Provided by Tarama

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 3

Number Of Ingredients 13

2 teaspoons vegetable oil
¼ teaspoon black mustard seed
5 fresh curry leaves
1 large tomato, diced
1 teaspoon cumin seed, freshly ground
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
2 pinches ground dried turmeric
3 cloves garlic, crushed
3 cups water
2 teaspoons tamarind paste
salt to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
  • Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

Nutrition Facts : Calories 62.3 calories, Carbohydrate 7.2 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 13.6 mg, Sugar 1.7 g

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