Tomato Rasam Recipe: This recipe presents a variation of Rasam, a staple dish served with steamed rice in Southern India during lunch or dinner. Tomato Rasam, also known as Tomato Charu in Tamil Nadu and Thakkali Rasam in Kerala, offers a hot and spicy flavor complemented by the tanginess of tomatoes. Similar to Pepper Rasam, Tomato Rasam is easy to prepare at home with basic ingredients like tomatoes, black peppercorns, garlic, cumin seeds, and Indian spices.
Tomato Rasam Recipe Ingredients:
- 2 tomatoes, chopped (approximately 1 cup)
- 2 tomatoes, finely chopped (approximately 1 cup)
- 1 teaspoon cumin seeds
- 10-12 whole black peppercorns or 1/2 teaspoon black pepper powder
- 4-5 small cloves of garlic or 2 large cloves
- 1 tablespoon oil
- 1/4 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 5-6 curry leaves
- 1 dry red chili, broken into two and seeds removed (or green chili)
- 3-4 tablespoons finely chopped coriander leaves
- 1/2 teaspoon red chili powder
- 1¼ cups water
- Salt to taste
Tomato Rasam Recipe Directions:
- Chop 2 tomatoes into large pieces and 2 tomatoes into small pieces.
- Grind cumin seeds, black peppercorns, and garlic cloves into a medium coarse paste.
- Heat oil in a pan and add mustard seeds. When they crackle, add asafoetida, dry red chili, and curry leaves.
- Add the cumin-black-pepper-garlic paste and sauté for a minute.
- Add tomato puree and cook for 3-4 minutes.
- Add 2 tablespoons chopped coriander leaves, red chili powder, and salt. Mix well and cook for a minute.
- Add chopped tomatoes and cook for 1-2 minutes.
- Pour 1¼ cups of water and bring it to a boil. Simmer for 4-5 minutes until frothy.
- Add finely chopped coriander leaves, turn off the flame, and transfer to a serving bowl.
- Serve hot with steamed rice.
Tomato Rasam Recipe Tips and Variations:
- Add 1/2 cup boiled toor dal in step 7 for variation.
- If the tomatoes are not sour, add tamarind pulp in step 8.
- Add 1 teaspoon Rasam Powder in step 8 for extra spiciness.
Taste: Hot, spicy, and tangy
Serving Ideas: Serve Tomato Rasam with plain steamed rice, fried papad, and plain yogurt for a wholesome lunch or dinner.
Conclusion:
Tomato Rasam Recipe is a delightful dish that offers a burst of flavors with its spicy, tangy, and aromatic profile. Whether enjoyed with rice or as a standalone soup, it remains a beloved part of South Indian cuisine, cherished for its simplicity and comforting taste.
FAQs About Tomato Rasam Recipe
What is Tomato Rasam?
Tomato Rasam, also known as Tomato Charu in Tamil Nadu and Thakkali Rasam in Kerala, is a popular South Indian dish. It is a spicy and tangy soup made with tomatoes, garlic, black peppercorns, cumin seeds, and other Indian spices. It is typically served with steamed rice as part of a meal.
How is Tomato Rasam Prepared?
To prepare Tomato Rasam, tomatoes are chopped and cooked with a mixture of garlic, black peppercorns, cumin seeds, and spices. The ingredients are sautéed in oil, simmered with water, and then garnished with fresh coriander leaves before serving.
What are the Variations of Tomato Rasam?
There are several variations of Tomato Rasam. Some common variations include adding boiled toor dal for added protein, using tamarind pulp for extra tanginess, or incorporating Rasam Powder for additional spiciness.
What Makes Tomato Rasam Special?
Tomato Rasam is cherished for its unique combination of flavors. It is hot and spicy from the black peppercorns and red chili powder, tangy from the tomatoes, and aromatic from the garlic and cumin seeds. Its versatility and simplicity make it a favorite among South Indian cuisine lovers.
Can Tomato Rasam be Served with Anything Besides Rice?
While Tomato Rasam is traditionally served with steamed rice, it can also be enjoyed as a standalone soup or paired with bread, dosa, idli, or vada for a delicious meal.
