Tomato Rasam | Easy Tomato Rasam Recipe | How to make Tomato Rasam | Quick & Easy Recipes
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Tomato Rasam | Easy Tomato Rasam Recipe | How to make Tomato Rasam | Quick & Easy Recipes - Are you looking for a Rasam that is delicious enough to be drunk in glasses? Here is my style Tomato Rasam to do just that. I am sharing a detailed recipe with images and a video.
South Indians do not feel fulfilled until they eat at least a couple of spoonfuls of Rice with Rasam in every meal. There are so many varieties in Rasam. Tamils make Rasam with virtually every vegetable possible. They have such a huge range of Rasams.
I am sharing a simple recipe for Tomatoes Rasam that everyone can make. I make a blend of Andhra and Tamil styles and that is what I am sharing. This Tomato Rasam tastes great when eaten in hot Rice with Ghee. And goes well with meat fry curries too.
Before you make this Rasam, it is important to follow these tips:
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Tips
Tomatoes:
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Ripe Red Tomatoes are a must for this Rasam. If you use hybrid Tomatoes, then you need to add a little more Tamarind juice for sourness.
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Tomatoes taste better if mashed with hand and paste extracted rather than ground to a paste in a mixie. If you grind them in a mixie, the skin also gets mixed into the paste. That does not taste very good. But if you like that, you could use the mixie.
Green Coriander:
The small bunch of Green Coriander should be crushed with Stalks and Tomatoes to get the essence out. The little quantity of juice that is extracted adds fantastic taste to the Rasam.
Boiling Rasam:
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The Green Chillies in Rasam can be cooked until they become soft.
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The Pepper and Garlic paste that we add to the Rasam should be boiled only once. If it boils too much, the pepper loses its strong taste.
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The Tamarind juice we add may be adjusted depending on the sourness of the Tomatoes.
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Rock Salt tastes better than soft (Iodised) Salt
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Those who don’t like Garlic can drop it.
Tomato Rasam | Easy Tomato Rasam Recipe | How to make Tomato Rasam | Quick & Easy Recipes - Recipe Video
Tomato Rasam | Easy Tomato Rasam Recipe | How to make Tomato Rasam | Quick & Easy Recipes
Prep Time 5 mins- Cook Time 15 mins
- Total Time 20 mins
Servings 6
Ingredients
- 4 Ripe Country Tomatoes
- Green Coriander with Stalks – a small bunch
- 1/2 liter Water
- 1 tsp Cumin Seeds
- 1.5 tbsp Black pepper
- 10 Garlic
- 1 Sprig Curry Leaves
- 2 tbsp Tamarind (Extracted from a marble-size Tamarind)
- 2 Green Chillies Sliced
- 1/4 tsp Turmeric
- Rock Salt
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Seasoning
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Black Gram
- 4 Red Chillies
- Asafoetida – A pinch
- 1 Sprig Curry Leaves
Instructions
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Add the Green Coriander Stalks to the Tomatoes and squeeze hard and remove the juice. Remove the remaining pulp and add ½ litre of Water to the paste.
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Pound Cumin Seeds, Pepper, Garlic and Curry Leaves to a coarse paste.
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Pour the Tomato Rasam into a vessel and add Green Chillies. Cover and cook until the Green Chillies soften.
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Once Green Chillies are cooked, add the Cumin Seeds, Pepper paste, Turmeric and Salt and boil once on medium flame and switch off the stove.
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Heat Oil for the Seasoning and add Mustard Seeds. Let them splutter and add the rest of the ingredients and mix in the Rasam. Eat happily with hot Rice.
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