My Go-To Recipe for Tomato Rasam

Hot Peppery Tomato Rasam, is the perfect picker upper for a cold winter evening!
Serve it as an appetizing soup, or as a light meal with steamed rice!

Warm soothing Rasam also works great when you have that nagging cold …there’s nothing better to clear the sinuses and make you feel all new again! However my fav way to enjoy it is with crunchy Medu Vadas…yum yum! 🙂
Courtesy: Radha Natarajan S
After trying many recipes, I’ve finally found my friend Radha’s to be my favorite. She is a talented foodblogger in her own right and do take the time to check out her blog ‘Your Everyday Cook’ too!

So here’s…My Go to Recipe for Tomato Rasam!
With A Big Thanks to Radha Natarajan S

1 small berry size Tamarind
4 small Tomatoes
2 tbsp Toor dal
1/2 tsp turmeric powder
Pinch of asafoetida
Salt to taste
A few leaves of Kari patta
Fresh dhania for garnish

For the fresh rasam masala
(Dry roast & grind)
2 tsp Coriander Seeds
1 tsp ghee
2 tsp toor dal
1 tsp pepper
2 red dry chillis
½ tsp cumin seeds

For the tempering
1 tsp ghee/oil
1/ tsp mustard seeds
3-4 Kari patta.

Pressure cook the toor daal in 1 and 1/2 cup water and mash to pulp.
In a big heavy bottomed pot, put 2 chopped tomatoes, a few leaves of curry patta, haldi and salt to taste.
Also add 2 puréed tomatoes to the mix.
Now soak the tamarind in 1 1/2 cup warm water and extract the juice.
Add this tamarind juice to the pot too.
Put the pot on the stove on medium high heat and bring to boil.
Cook till it starts foaming and the raw smell of the tomatoes disappears.
Now add the cooked mashed daal and about 3 cups water and bring to boil again.
Next add the fresh rasam masala (if I’m in a rush, I add ready bought procured from our local temple canteen) and simmer for 3-4 minutes. The quantity of masala to be added will vary, taste and adjust according to your personal preference!
Give tempering of ghee with rai and Kari patta.
Garnish with chopped dhania,..serve piping hot!
PS: if you like it more peppery, you can add an extra tsp of coarsely pounded black pepper.

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