Tomato Rasam Recipe (Without Rasam Powder)
Rasam is a traditional South Indian dish that is popular across the Indian subcontinent. It is a flavorful, tangy, and spicy soup that is often served with rice and is known for its ability to aid digestion and soothe sore throats.Rasam is a flavorful and tangy soup that is popular in South Indian cuisine. It is made with a blend of spices and herbs, such as tamarind, tomatoes, black pepper, cumin, and mustard seeds, which are simmered together to create a delicious and comforting broth. The soup is typically served with rice and is known for its ability to aid digestion and soothe sore throats.
Ingredients
- 2 tbsp oil
- 1 tbsp Cumin (Jeera)
- 3 cloves garlic
- 1 tsp mustard seeds / rai
- 3 cups water
- 1 cup tamarind paste
- 2 dried red chilli
- curry leaves
- pinch Asafoetida / hing
- 1 to Tomato
- ¼ tsp turmeric powder
- 1 tsp black pepper
- 1 tsp salt
- 1 green chillies
- coriander stems
- coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and chop green chilli, coriander leaves, and tomato.
Cooking
- Now, take a Blender and add cumin seeds, pepper corns, garlic cloves and coriander stems.
- Blend to a coarse paste without adding any water. If needed, only add 1-2 tsp of water and keep aside.
- Then, heat oil in a Kadai or Pan and add mustard seeds, dried red chillies, curry leaves and hing. Let the spices turn fragnant.
- Now, add in the prepared masala paste and saute for a minute or two.
- After that, add chopped tomato, salt, turmeric powder and chopped green chilli. Saute for few seconds or until tomato becomes soft.
- Then, add tamarind extract and water. Mix very well and cover with the lid. Let it simmer for 5-6 minutes over low flame.
- At the end, garnish with chopped coriander leaves and enjoy piping hot Rasam with steamed rice or idli.
Equipment Used for This Recipe
Notes & Tips
- Tamarind substitutes: If tamarind paste is not available then you could substitute it with lemon juice. Just add juice of half lemon when rasam is finished simmering. Adjust the quantity depending on your taste. However, taste of tamarind is different than lemon but it is a good and easy substitute for tamarind.
- Black pepper corns: Adjust the quantity according to your preference.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
- The variations mentioned above are a great way to add more flavor and nutrition to the dish. You can also experiment with other ingredients such as lemon juice, mango, or garlic to make it more interesting.
- It's important to use ripe and juicy tomatoes for best results. Adjust the seasoning and add more salt or tamarind pulp as per your taste.
- The rasam can be stored in an airtight container in the refrigerator for up to a week. However, it's best to consume it within a couple of days for optimal freshness and taste.
Nutrition Information (Note: Approximate)
Nutrition Facts
Tomato Rasam Recipe (Without Rasam Powder)
Amount per Serving
Calories
162
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
640
mg
28
%
Potassium
366
mg
10
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
20
g
22
%
Protein
2
g
4
%
Vitamin A
486
IU
10
%
Vitamin B1
1
mg
67
%
Vitamin B2
1
mg
59
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
40
mg
48
%
Vitamin E
2
mg
13
%
Vitamin K
13
µg
12
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
Magnesium
43
mg
11
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.