Wednesday, 20 August 2014

Instant Tomato Rasam

Rasam is a classic South Indian Soup traditionally made with tamarind and spices. Tomato rasam is a variation to the basic rasam recipe where we blend ripe tomatoes with whole black peppercorns , garlic and cumin seeds and then mix it with tamarind extract. This soup does not require rasam powder and can be made instantly. Best served with steamed rice.


  • 2 Large Ripe tomatoes roughly chopped
  • 1/4 Cup Tamarind Extract (optional ) / or 2 teaspoons of thick tamarind pulp
  • 3 Cups of water (regular tap water)
  • 1 Teaspoon Cumin Powder
  • 1/2 Teaspoon Whole black peppercorns
  • 4 Garlic Cloves
  • 1 Tablespoon Sesame Seed Oil
  • 1 Sprig of curry leaves
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Fenugreek Seeds
  • 1 dry red chilli
  • 1/2  Teaspoon Red Chilli powder
  • 1/4 Teaspoon Turmeric powder
  • 2 Tablespoon finely chopped cilantro leaves
  • 1 Teaspoon powdered Jaggery
  • Salt to taste


1. In a food processor, add roughly chopped tomatoes, black peppercorns, cumin seeds, garlic and pulse it together to make a coarse paste. Set aside
2. In a large mixing bowl , add tamarind extract, ground paste we prepared at step number 1 , chopped cilantro leaves and mix everything together. Set aside
3. In a wok / pan, heat 1 tablespoon sesame seed oil / vegetable oil. When the oil is hot, add mustard seeds and fenugreek seeds. When they splutter, add curry leaves
4. Saute until curry leaves turn crispy. Switch off the flame and then add broken dry red chilli, red chilli powder, turmeric powder and give it a stir
5. To this tempering, add the tamarind and tomato mixture we prepared at step number 2 and give it a stir
6. Add 3 cups of water and now switch on the flame and keep it at medium. Add salt to taste
7. Bring the rasam to boil and simmer for 5 minutes
8. Finally add , 1 teaspoon Jaggery give it a stir and switch off the flame
9. Serve it hot with steamed rice

No comments:

Post a Comment