Tomato rasam recipe | South Indian rasam recipe| How to make rasam

Tomato rasam recipe | South Indian rasam recipe| How to make rasam

Tomato rasam recipe | South Indian rasam recipe| How to make rasam

Tomato rasam is a popular South Indian Lentil soup, which is tangy and spicy at the same time.

This is served usually with rice and its specialty is that it is not too thick but the spices and tomatoes compromises the less amount of dal or lentils.

tomato rasam
tomato rasam

Although Rasam and sambhar may look similar but you need to understand that there is huge difference between them, i.e. the spices that are added, the vegetables that are added, their consistency as well as the dishes they are served with. Sambhar is served usually with Idli, dosa, medu wada, i.e breakfast recipes as well as during lunch time, whereas rasam is served during lunch or dinner time, not with snacks.

tomato rasam
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Tomato rasam recipe | South Indian rasam recipe| How to make rasam
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Tomato rasam is a popular South Indian Lentil soup, which is tangy and spicy at the same time. This is served usually with rice and its specialty is that it is not too thick but the spices and tomatoes compromises the less amount of dal or lentils.
Course: Main Course, Soup
Cuisine: Indian, south indian
Servings: 4 people
Calories: 200 kcal
Author: kitchen tips and tricks
Ingredients
  • 1 to mato
  • 5 curry leaves Curry patta
  • 1 bowl cooked Pigeon pea lentil toor daal
  • ½ bowl tamarind juice
  • 2 tablespoon Rasam masala
  • 2 tablespoon chili powder
  • 1 teaspoon Jaggery
  • ½ bowl coriander leaves
  • 1 teaspoon asafoetida hing
  • 1 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds jeera
  • 5 cloves of garlic
  • Salt for taste
Instructions
  1. First finely chop tomato and garlic.
  2. Then cook 1 bowl of Pigeon Pea lentil or toor dal and then add turmeric powder and mash it with a spoon into a smooth texture.
  3. Now heat some oil in a pot and add cumin seeds and mustard seeds to it and wait till it sputter.
  4. Now add asafoetida to the oil with curry leaves and chopped garlic.
  5. Stir it for 2 minutes.
  6. Now add chopped tomato and fry the mixture till the tomato melts into a paste.
  7. Once the tomato becomes soft add rasam masal and chili powder and turn the flame low.
  8. This will ensure that the chili powder won’t burn.
  9. Now add the Pigeon Pea lentil to the mixture and stir well.
  10. Add the tamarind juice and Jaggery.
  11. Add water and salt as per requirements. Remember we don’t want to make rasam too thick.
  12. Now boil the rasam for 5 minutes and remove it in a serving bowl.
  13. Garnish it with finely chopped coriander leaves.
Recipe Notes

Enjoy it with hot rice and a little bit of ghee (clarified butter). Hope you enjoyed this recipe of rasam. Let me know in the comments section below.

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