Tomato Rasam Recipes

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

Ingredients

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

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

Ingredients

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

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