Tomato Rasam Recipe
Tomato Rasam is a spicy and tangy Indian soup made with tomatoes, black pepper, spices, and herbs. It is an utterly simple yet heartwarmingly delicious soup. It is also an easy-to-cook, gut-friendly recipe that beginners can try out.This rasam recipe is a simple dish from Kerala. Unlike other rasam recipes, it doesn't require tuvar dal or rasam powder. It is a tomato-pepper-tamarind preparation that is simply yummy and nutritious. It can be cooked within 30 minutes.Healthy South Indian Soup!The tomato rasam is best paired with rice, but can also be relished as a bowl of hearty soup. The herbs and spices in the rasam are beneficial for gut health and provide instant relief from common cold problems. It is that `go-to' food when one feels under the weather. This humble immunity-boosting rasam is also supposedly a remedy for an itchy throat and indigestion. Rasam is to South India what khichdi is to North India - both serve as comfort foods and delightful appetizers that warm the heart and soothe the soul!This traditional South Indian tomato rasam is known for its medicinal value, thanks to ingredients such as black pepper, ripe tomatoes, tamarind pulp, turmeric, asafoetida, curry leaves, cumin seeds, garlic, ginger, green chillies, and coriander leaves. The rasam can be made spicier by increasing the proportion of black pepper and green chillies. The spiciness of the rasam depends on your taste. You may increase or decrease it. I like it spicy because the cold weather calls for it, and there is a strange kind of satisfaction when you have it hot and spicy. The tomato rasam comprises herbs and spices that lend it its unique taste and aroma. The tanginess of the tomatoes and tamarind, the spiciness of black pepper and green chillies, the rich flavour and heavenly aromas of ginger, garlic, and curry leaves make this soup truly appetizing and soul- nourishing. The tamarind extract and spices like pepper, turmeric powder, asafoetida, cumin seeds, and coriander powder make it one of the most nutrient-dense soups among Indian recipes. According to Ayurveda, the ingredients used in a rasam make it a superfood! It has properties that help in weight loss and controlling one's blood sugar levels.It can be relished as a healthy and wholesome soup on a cold winter day or just enjoyed as a main course side dish, as it fits easily into any South Indian lunch or dinner main course menu.There are many variations of South Indian rasam like the paruppu rasam, milagu rasam, lemon rasam, manga rasam, nellikai rasam, puli rasam, murungai poo rasam, and many more! This ever-evolving and truly deserving vegan recipe has travelled across the globe and has varied versions depending on the availability of ingredients.While a traditional rasam has a standard base for its recipe, giving prominence to one or more ingredients can change its versions. For eg, pepper rasam has more pepper in it, while tomato rasam has more tomatoes but also has pepper in some proportions. While a lemon rasam has lemon juice as its main ingredient, it also has pepper! The famous Mulligatawny soup has its origins in the South Indian rasam! The name originates from the Tamil words milagu means black pepper, and tanni means water. Therefore, Mulliga-tawny means black pepper broth or soup. The English found the original recipe very spicy. So they put their spin on it to suit their palate. This is how rasam got its Western name, Mulligatawny.A simple home-made spicy and tangy tomato rasam paired with steaming rice and papad is very comforting, soul-soothing, and irresistible after a long, tiring day at work. Every time you cook this recipe, you fall in love with it again and again.
Equipment
- 1 Deep Pan
- 1 Small seasoning pan
Ingredients
- 6 nos. Tomatoes (chopped)
- 3 tbsps Tamarind pulp
- 1 tsp Cumin powder
- ½ tsp Asafoetida powder
- 1 tsp Coriander powder
- 2 tbsps Whole pepper (crushed)
- ½ tsp Turmeric powder
- 1 tsp Ginger (crushed)
- 1 tsp Garlic (crushed)
- 3 cups Water
- 1 tsp Salt or as per taste
For Seasoning
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 2 nos. Green chillies
- 10 nos. Curry leaves (torn into pieces)
- 2 tbsps Coriander leaves (chopped)
Instructions
- Prepare the following ingredients:Chop tomatoes and make tamarind pulp. For the tamarind pulp, soak tamarind in warm water for half-an-hour. Squeeze out the pulp using a strainer.
- In a deep pan, add chopped tomatoes, tamarind pulp, cumin powder, coriander powder, crushed pepper powder, asafoetida, turmeric powder, crushed ginger, crushed garlic, salt and 3 cups of water.Boil for 20 minutes on medium flame or until the tomatoes turn soft, mushy and are fully cooked. You can mash the tomatoes using a ladle so that it mixes well with the other ingredients. If you want the rasam to be more watery, you can pour some hot water and mix well and boil for 2 more minutes.
- In another pan, heat oil. Splutter mustard seeds, add green chillies and torn curry leaves. Stir and pour the seasoning over the tomato mixture. Mix well.
- Garnish with chopped coriander leaves. That's it. Real quick and simple. The instant tomato rasam is ready to be served.Serve this hot peppery tomato rasam with rice and papad or relish it as a soup!I have paired this South Indian tomato rasam with Kothimeera Kodi Vepudu (Andhra style Coriander Chicken Roast) and rice.
Notes
Tips & Notes
Use tamarind pulp according to the sourness of the tomatoes. If the tomatoes are very sour use only 1 tsp of tamarind pulp. Tamarind lends tartness to the rasam.
You can also puree the tomatoes by blanching them. But for a quick recipe I don't puree them. I just chop, cook and crush them gently with a spatula.
If you already have some store-bought rasam powder in your pantry, you can add 1 tsp of this powder to the tomato mixture while boiling it.
Always use very ripe tomatoes for the rasam preparation.
Any oil an be used to make rasam. Even though traditionally gingelly (sesame oil) is used. But the use of oil is based on one's personal preference.
Refrigerate leftover rasam in an airtight container. It can last up to a week. If the liquid in the rasam reduces, you can add some hot water, give it a good mix, heat it for 5 to 10 minutes and serve.