Easy Tomato Rasam recipe is a popular recipe from South-India. Rasam is a spicy tomato curry or soup served with hot steamed rice, papad and veggies. It’s also a great remedy for cold and cough during winter’s. This recipe courtesy is of my mother who visited me and we went cooking and clicking 🙂
Today’s recipe we have used ready-made rasam powder. I have used the Eastern Brand for rasam powder which is quite good. But you could also make rasam powder at home too. Alternatively you could use other brands as well.
Rasam is mainly made from tomatoes then spices like pepper powder etc are added. The taste is spicy, sour and delicious. It goes well with rice or you could even sip like a soup when you are suffering from cold. Rasam is also known as thakkali rasam, chaaru, saaru and kabir.
I love my mom’s rasam served with rice and some kerala papdadums, fish fry and pickle. Home-made dish is any day better as you have control over the ingredients of the dish. You could alter the spices and ingredients to make them as per your preference. Generally rasam is hot and spicy but could make it milder or hotter as per your choice.
Let’s make Tomato Rasam recipe step-wise:
1. Rinse the tomatoes.
2. Make a small cross on the top of the tomatoes. This helps in peeling their skin easily after blanching.
3. Heat water in a vessel.
4. Once water is boiling hot add the tomatoes.
5. Boil for 3-4 mins or until you see their skin coming out.
6. Remove them and allow to cool. Discard the water.
7. Pestle whole peppercorn with a mortar to make fresh powder.
8. Keep all the ingredients ready before making rasam. Infact I have crushed garlic and ginger at home with a mortar.
9. Once cool peel off their skin and chop them finely. Grind them into a smooth paste adding little water.
10. Now sieve and strain them on a siever. Discard the leftover pulp.
11. Heat oil in a deep pan. Add cumin seed, mustard seed and red chilies.
12. Also add curry leaves.
13. Put the freshly grounded ginger-garlic paste.
14. Saute until the raw smell from ginger disappears.
15. Add turmeric, coriander seed powder and hing.
16. Mix all nicely and saute for 30 secs more.
17. Add the filtered tomato puree along with water as required.
18. Put freshly grounded black pepper. Mix all nicely.
19. Simmer until it starts bubbling.
20. After some time you would see bubbles everywhere.
21. Time to add rasam powder and salt.
22. Cook for 2 mins more. Switch off the gas and serve your tomato rasam with steamed rice.
Check more tomato recipes on blog like instant tomato curry, tomato rice, tomato chutney, tomato onion chutney, tomato chili chutney, tomato rice recipe and dahi kadi recipe,
Tomato Rasam Recipe and printable version below:
- 8-9 medium sized tomatoes
- 1 tbsp oil
- 1 tbsp pepper powder (kali mirch powder)
- 7-8 garlic cloves freshly crushed into a paste (lehsun)
- 1 inch ginger peeled and crushed into a paste (adrak)
- 10-12 curry leaves (kadi pata)
- 5-6 dry red kashmiri chili
- 1 tsp mustard seed (rai)
- 1 tsp turmeric powder (haldi)
- 1/2 tsp asofoetida (hing)
- 1 tsp cumin seed (jeera)
- 1 tsp coriander seed powder (dhaniya)
- 3 cups water or as consistency required
- 1 tbsp + 1 tsp rasam powder or use as required
- salt as required
- Rinse the tomatoes.
- Make a small cross on the top of the tomatoes. This helps in peeling their skin easily after blanching.
- Heat water in a vessel.
- Once water is boiling hot add the tomatoes.
- Boil for 3-4 mins or until you see their skin coming out.
- Remove them and allow to cool. Discard the water.
- Pestle whole peppercorn with a mortar to make fresh powder.
- Keep all the ingredients ready before making rasam. Infact I have crushed garlic and ginger at home with a mortar.
- Once cool peel off their skin and chop them finely. Grind them into a smooth paste adding little water.
- Now Sieve and strain them on a strainer. Discard the leftover pulp.
- Heat oil in a deep pan. Add cumin seed, mustard seed and red chilies.
- Also add curry leaves.
- Put the freshly grounded ginger-garlic paste.
- Saute until the raw smell from ginger disappears.
- Add turmeric, coriander seed powder and hing.
- Mix all nicely and saute for 30 secs more.
- Add the filtered tomato puree along with water as required.
- Put freshly grounded black pepper. Mix all nicely.
- Simmer until it starts bubbling.
- After some time you would see bubbles everywhere.
- Time to add rasam powder and salt.
- Cook for 2 mins more. Switch off the gas and serve your tomato rasam with steamed rice.
nelson says
thanks for thetamato rasam
maria says
welcome Nelson do try and share your views 🙂