Tomato Rasam Recipe

Tomato Rasam Recipe: A Tasty Home Remedy for Colds and Flu

Are you looking for a natural home remedy to combat colds and flu during the monsoon and winter months? Look no further than tamarind tomato rasam, a traditional South Indian dish that is packed with flavor and nutrition. This recipe is passed down from my late mother, who was a master of South Indian cooking. I learned many of her delicious dishes, and tamarind tomato rasam is one of my favorites.

The aroma of this rasam cooking in the kitchen is truly unforgettable. Even today, when I cook this dish for my family, I am reminded of my mother's amazing cooking skills. I am excited to share this recipe with you, and I hope you will enjoy it as much as my family and I do.

This South Indian soup is made with a delightful combination of tomatoes, tamarind, and a blend of aromatic spices. It's not only a delicious addition to a meal, but it also serves as a soothing remedy for cold and flu symptoms. Let's take a closer look at how to prepare this unique and traditional recipe.

What Is Tomato Rasam Recipe?

• Tomato Rasam is a traditional South Indian soup that is bursting with flavor and spice. It combines the succulent taste of ripe tomatoes with the tangy kick of tamarind, creating a delicious and comforting dish. The addition of Indian spices such as turmeric, asafoetida, black pepper, and cumin, as well as the unique seasoning of fenugreek seeds and garlic, gives this recipe its distinctive taste. Whether served with white rice or enjoyed as a light and flavorful soup, Tomato Rasam is a delightful dish that showcases the vibrant flavors of Indian cuisine.

Why You'll Love Tomato Rasam Recipe?

• Delicious Texture: The tomato rasam has a comforting and hearty texture, making it the perfect addition to any meal. The combination of tomatoes, tamarind, and spices creates a rich and flavorful broth that is both soothing and satisfying.
• Health Benefits: Not only is this tomato rasam recipe delicious, but it also offers a range of health benefits. Tomatoes are rich in vitamins and antioxidants, and tamarind is known for its digestive properties. Additionally, the spices used in the recipe, such as black pepper and garlic, have anti-inflammatory and immune-boosting properties.
• Quick and Easy: This recipe is quick and easy to make, perfect for busy weeknights when you want a nutritious meal without spending hours in the kitchen. With just a few simple ingredients, you can whip up a flavorful and nourishing tomato rasam in no time.
• Versatile: Tomato rasam can be enjoyed in multiple ways. It can be served as a light and soothing soup on its own, or paired with steamed rice for a comforting and wholesome meal. The versatility of this recipe makes it a favorite for many households.
• Satisfying and Flavorful: The combination of tangy tamarind, spicy peppers, and aromatic spices creates a burst of flavors in every spoonful of tomato rasam. It's a satisfying and flavorful dish that will leave you craving for more.
• Traditional Comfort Food: Tomato rasam is a traditional Indian comfort food that has been enjoyed for generations. It's a staple dish in Indian cuisine, known for its ability to warm the soul and uplift the spirits. With its nostalgic flavors and nourishing properties, it's no wonder why this recipe is loved by many.

Ingredients for Tomato Rasam Recipe

• Tomatoes: Tomatoes add a tangy and sweet flavor to the rasam, and also provide a beautiful color to the dish.
• Tamarind: Tamarind adds a sour and slightly fruity flavor to the rasam, balancing out the tanginess of the tomatoes.
• Turmeric Powder: Turmeric powder adds a warm and earthy flavor to the rasam, and also gives it a vibrant yellow color.
• Asafoetida Powder: Asafoetida powder adds a pungent and savory flavor to the rasam, enhancing the overall taste of the dish.
• Fresh Coriander Leaves: Fresh coriander leaves add a bright and refreshing flavor to the rasam, and also provide a lovely aroma to the dish.
• Black Pepper Corns and Cumin Seeds: Black pepper and cumin seeds add a warm and slightly spicy flavor to the rasam, and also provide a depth of flavor to the dish.

How To Make Tomato Rasam Recipe?

To make a delicious tomato rasam, follow these simple steps:

• Prepare the Tamarind Juice: Begin by soaking the tamarind in hot water and extracting the juice. This step is crucial for adding a tangy flavor to the rasam.
• Cook the Tomatoes: Cook the roughly chopped tomatoes in boiling water until they are soft. Squeezing the cooked tomatoes helps to extract their flavor into the rasam.
• Prepare the Spice Mixture: Grind black pepper corns, cumin seeds, and garlic cloves coarsely. This mixture will add a flavorful kick to the rasam.
• Flavor the Oil: Heat a pan with oil and add fenugreek seeds, red chilies, and curry leaves. This step infuses the oil with rich, aromatic flavors.
• Combine the Ingredients: Mix the tamarind extract, turmeric powder, salt, and asafoetida powder with the squeezed tomato mixture. Then, add the spice mixture and fresh coriander leaves.
• Cook the Rasam: Boil the rasam until it starts to froth, then immediately remove it from the heat. Over boiling can affect the flavor and consistency of the rasam.

By following these steps, you'll create a flavorful and aromatic tomato rasam that can be enjoyed with white rice or as a delicious soup. Enjoy the rich, tangy flavors of this traditional Indian dish!

Remember, each step is essential in creating the perfect tomato rasam, so pay attention to the details for the best results.

Serving Suggestions

• Pair with White Rice: Tomato rasam pairs perfectly with steamed white rice. The tangy and flavorful rasam is a great combination with plain white rice, providing a comforting and satisfying meal.
• Serve with Papadums: Crispy papadums are a great accompaniment to tomato rasam. The crunchy texture of papadums contrasts well with the smooth and spicy flavors of the rasam.
• Enjoy with Vegetable Stir-Fry: A simple vegetable stir-fry, such as okra or potato, is an excellent side dish to serve with tomato rasam. The combination of the spicy rasam and the mild flavors of the stir-fried vegetables make a well-balanced meal.
• Pair with Lentil Curry: A flavorful lentil curry, such as dal, complements the tangy tomato rasam beautifully. The combination of the two dishes provides a satisfying and nutritious meal.
• Serve with Steamed Vegetables: Lightly steamed vegetables, such as carrots, broccoli, and green beans, make a healthy and refreshing side dish for tomato rasam. The combination of the spicy rasam and the crisp vegetables is a delightful addition to any meal.
• Enjoy as a Soup: Tomato rasam can also be served as a light and soothing soup. Enjoy it on its own for a quick and comforting meal.

Tips for Making Tomato Rasam Recipe

For a truly flavorful tamarind tomato rasam, here are a few tips to keep in mind:

• Use ripe, country tomatoes for a tangy flavor
• Avoid using store-bought rasam powder, and instead opt for fresh spices such as pepper, cumin, and garlic for a more authentic taste
• Add 1/4 cup of cooked and mashed dal to the recipe for added nutrition
• To maintain the optimal flavor and texture, be sure to not over-boil the rasam, and transfer it to a serving bowl with a lid immediately after boiling

By following these tips, you can create a delectable tomato rasam that will delight your taste buds and impress your guests.

Variations for Tomato Rasam Recipe

• Spicy Variation: To add an extra kick to your rasam, you can increase the quantity of black pepper and red chilies in the recipe. This will give the rasam a spicy and bold flavor that is perfect for those who love a little heat in their dish.
• Herbal Twist: Experiment with adding different herbs such as mint leaves or curry leaves to the rasam. This will give a refreshing and aromatic twist to the traditional tomato rasam recipe.
• Sweet and Tangy: For a unique variation, you can add a touch of jaggery or sugar to balance out the tanginess of the tamarind and tomatoes. This will bring a sweet and tangy flavor profile to the rasam that is both delicious and unexpected.
• Coconut Infusion: Try adding a splash of coconut milk to the rasam for a creamy and indulgent variation. The coconut milk will add a rich and luscious texture to the rasam, making it a comforting and satisfying dish.
• Vegetable Medley: You can also experiment with adding different vegetables such as carrots, bell peppers, or spinach to the rasam for a colorful and nutritious twist. This will not only enhance the nutritional value of the dish but also add a variety of flavors and textures.
• Citrus Burst: For a refreshing variation, consider adding a squeeze of lemon or lime juice at the end to give the rasam a citrusy and zesty kick. This will add a bright and invigorating flavor to the traditional tomato rasam recipe.

How to Store Tomato Rasam Recipe

• Storing Tamarind: To maintain the freshness of tamarind, store it in an airtight container in a cool, dry place. It can also be refrigerated for extended shelf life.
• Preserving Spices: Keep the ground garlic, cumin, and pepper mixture in a sealed container away from direct sunlight to retain their flavor and aroma.
• Tomato Storage: Store ripe tomatoes at room temperature, away from direct sunlight. If you have leftover chopped tomatoes, place them in an airtight container and refrigerate for up to 3 days.
• Coriander Leaves: To keep fresh coriander leaves longer, wrap them in a damp paper towel and store them in a plastic bag in the refrigerator.
• Tips for Curry Leaves: Store fresh curry leaves in a zip-lock bag or an airtight container in the refrigerator to prevent them from drying out.
• Overall Storage: Once the rasam is prepared, store any leftovers in a sealed container in the refrigerator. Consume within 2-3 days for the best flavor.

By following these storage tricks, you can ensure that your ingredients remain fresh and flavorful for your next batch of delicious tomato rasam!

Frequently Asked Questions (FAQs)

Can I adjust the spice level in this tomato rasam recipe?

• Yes, you can easily adjust the spice level in this recipe by either reducing the amount of black pepper or red chilies used in the recipe. If you prefer a milder taste, you can also remove the seeds from the red chilies before adding them to the rasam.

Can I make this recipe without garlic?

• If you prefer not to use garlic, you can simply omit it from the recipe. The rasam will still be flavorful with the other spices and ingredients.

How can I make this recipe vegan?

• To make this tomato rasam recipe vegan, you can substitute the sesame oil with any other vegetable oil of your choice. Ensure that all the ingredients used, including the asafoetida powder, are vegan-friendly.

Can I use canned tomatoes instead of fresh ones?

• Yes, you can use canned tomatoes if you don't have fresh ones available. However, fresh tomatoes will give the rasam a more vibrant and fresh flavor compared to canned ones.

Can I make this recipe ahead of time?

• Yes, you can prepare the rasam ahead of time and store it in the refrigerator. When you're ready to serve, simply reheat the rasam gently on the stovetop, being careful not to over boil it.

What can I serve with tomato rasam?

• Tomato rasam is traditionally served with white rice in Indian cuisine. It can also be enjoyed on its own as a comforting soup. You can also pair it with some papad or a side of vegetables for a complete meal.

Recipe Card

Tomato Rasam Recipe 2019-11-04 02:49:37

Tomato Rasam Recipe

Serves 4
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 2 medium sized Tomatoes
• 1 small lime sized Tamarind
• 1/4 tsp Turmeric Powder
• 1/4 tsp Asafoetida Powder
• Salt to taste (2 tsp)
• Handful Fresh Coriander Leaves
• 1&1/2 tsp Black Pepper Corns
• 1/2 tsp Cumin Seeds
• 8 Garlic Cloves
• 2 tsp Sesame Oil
• 1/2 tsp Fenugreek Seeds
• 2 Red Chillies
• Few Curry Leaves

Instructions

• Soak the tamarind in 1/2 cup of hot water and extract the juice and keep it aside.
• Chop the tomatoes roughly.
• Grind the ingredients given under 'to grind' coarsely.
• Boil 2 cups of water in a sauce pan.
• When it starts to boil, add the chopped tomatoes and cook for 5 mins or until they become soft.
• Switch off the heat and allow it to cool. Once it is cooled squeeze the tomatoes fully.
• Now add the tamarind extract, turmeric powder, salt and asafoetida powder and mix well.
• Then add the squeezed tomato mixture and keep it aside.
• Meanwhile, heat a pan with oil. Once the oil is heated add fenugreek seeds and fry until browned.
• Then add red chillies and curry leaves and fry for few seconds.
• Then add the ground garlic cumin and pepper mixture and stir fry until a nice aroma comes and it becomes roasted.
• At this stage, add the tamarind tomato water mixture to the pan and mix well.
• Now add the fresh coriander leaves, close the lid and cook until it starts to boil.
• Once you see the froth, switch off the heat and mix well. Do not over boil.
• Transfer the rasam to the serving bowl immediately and close the bowl with a lid and keep it aside for 10 to 15 mins.
• After 15 mins serve the rasam with white rice or as a soup. Enjoy!

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

Soak the tamarind in 1/2 cup of hot water

and extract the juice and keep it aside.

Grind the ingredients given under “to grind”

coarsely as shown in the picture.

Boil 2 cups of water in a saucepan. When it starts to boil, add the
chopped tomatoes and cook for 5 mins or until they become soft.
Switch off the heat and allow it to cool.

Once it is cooled, squeeze the tomatoes fully.

In a bowl, add the tamarind extract, turmeric powder, salt and asafoetida powder
and mix well.

Then add the squeezed tomato mixture and keep it aside.

Meanwhile, heat a pan with oil.

Once the oil is heated add fenugreek seeds and fry until browned.

Then add red chilies and curry leaves and fry for a few seconds.

Then add the ground garlic cumin and pepper mixture and stir fry until a nice
aroma comes

and it becomes roasted as shown in the picture. Do this process
over low heat only.

At this stage, add the tamarind tomato water mixture to the pan and mix well.

Now add the fresh coriander leaves,

close the lid and cook until it starts to boil.

Once you see the froth, switch off the heat

and mix well. Do not overboil. Transfer the rasam to the serving bowl immediately
and close the bowl with a lid and keep it aside for 10 to 15 mins. After 15 mins serve the rasam with white rice or as a soup. Enjoy!