Homemade Tomato Rasam Recipe

wellhealthorganic.com Tomato Rasam: Indulge in the delightful tanginess and sourness of tomato rasam, a comforting soup-like dish perfect for enjoying over rice or savoring on its own as a hearty soup. This timeless recipe for classic tomato rasam is not only vegan but also excludes rasam powder and tamarind.

Tomato Rasam

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Cuisine: South Indian
• Course: Appetizer, Drinks, Side Dish
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients:

1. For the Spice-Herb Mixture
2. ⅓ cup coriander stems, with or without leaves
3. 7 to 8 medium-sized garlic cloves
4. 1 inch ginger, roughly chopped
5. 2 teaspoons cumin seeds
6. ¼ teaspoon black peppercorns

For Tomato Puree

1. 1.5 to 1.75 cups chopped tomatoes (about 275 grams or 3 large-sized tomatoes)

For Making Tomato Rasam

1. 1 tablespoon oil (gingelly oil, sunflower oil, or peanut oil)
2. ½ teaspoon black mustard seeds
3. ½ teaspoon urad dal (husked, split, or whole black gram)
4. 1 or 2 dry red chillies
5. 1 pinch asafoetida (hing)
6. 10 to 12 curry leaves
7. ¼ teaspoon ground turmeric
8. Salt, as needed
9. 1.5 cups water, or as required
10. 2 tablespoons chopped coriander leaves (cilantro)

Also Read: Veg Kabab

Instructions:

Making Ground Spice & Herb Mixture:

1. In a blender or mixer jar, combine roughly chopped coriander stems, garlic cloves, ginger, cumin seeds, and black peppercorns.
2. Grind into a coarse paste and transfer to a separate bowl or plate.

Making Tomato Puree:

1. In the same jar, add the chopped tomatoes and blend into a smooth puree.

Making Tomato Rasam:

1. Heat oil in a heavy pan or pot over low flame.
2. Add black mustard seeds and let them crackle. Then, add urad dal and fry until golden.
3. Stir in dry red chillies and asafoetida. If the pan becomes too hot, switch off the heat briefly.
4. Add the coarsely ground spice-herb mixture and curry leaves. Sauté briefly on low flame, taking care not to burn the mixture.
5. Incorporate ground turmeric and mix well.
6. Pour in the tomato puree, being cautious as it may splutter. Sauté for a minute, then season with salt.
7. Add water and adjust consistency according to preference. Simmer the rasam on medium-low heat until it reaches a gentle simmer, around 9 to 10 minutes.
8. Turn off the heat, stir in chopped coriander leaves, and adjust salt if necessary.

Serving Suggestions:

• Serve the tomato rasam hot, either as a curry over steamed white rice or as a comforting bowl of soup. Pair it with pappadums or toasted bread for a delightful meal.

Storage:

• Refrigerate any leftovers for up to a day. Reheat the rasam in a pot or pan until warm or hot. If making ahead, refrain from adding coriander leaves until reheating.

Also Read: Edamame

Notes:

• Use fresh, ripe tomatoes for the best flavor.
• Adjust the amount of black pepper for desired spiciness.
• Substitute with any neutral oil if gingelly oil is unavailable.
• Omit urad dal if not available, and ensure asafoetida is gluten-free if needed.