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 Tomato Rasam is a delicious Indian dish mostly popular in Karnataka, a state that is blessed with a rich culinary heritage. The cuisine of Karnataka is characterised by distinct textures, flavours and tastes. Tomato Rasam is low on calorie and can be made in various forms; among them two are as follows.
Ingredients of Tomato Rasam
3-4 tbsp of red gram dal
3 large and finely chopped tomatoes
1/2 tsp garlic paste
1 inch finely chopped ginger
1 tsp grated garlic
1-2 finely chopped green chillies
Finely chopped coriander leaves
1/2 tsp turmeric powder
1tsp mustard seeds
1 tsp cumin seeds
1-2 whole dried red chilly (halved)
A pinch of asafoetida
Few curry leaves
Chilly or pepper powder to taste
2 tbsp oil
2 and half cups of water
Salt to taste
Method of Preparing Tomato Rasam
Pick, wash and pressure cook the dal and keep aside.
Heat 2 tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chilly and asafoetida.
When mustard seeds start to splutter, add garlic, ginger, tomatoes and green chillies followed by salt, chilly and turmeric powder and a cup of water.
Simmer for 5-6 minutes and add the cooked dal and 1 and half cup of water and bring to boil.
Garnish with coriander leaves.
Serve hot.
Another way of preparing Tomato Rasam with little variation in the ingredients:
Ingredients of Tomato Rasam
2 Tomatoes
2 Red chillies
4 Cups water of boiled dal
1 Stalk curry leaves
1 Stalk mint leaves
1 Stalk coriander leaves
2 Cloves garlic grated
2-3 Pinches clove-cinnamon powder
1/2 tsp sambhar masala
8-10 Peppercorns
2 Pinch hing (Asafoetida)
1 1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 Marble sized ball of jaggery or 1/2 tsp. sugar
1 Small strip tamarind
1 tbsp ghee or oil
Salt to taste
Method of Preparing Tomato Rasam
Put whole tomatoes in boiling water, simmer for 3 minutes, and keep it aside to cool.
Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside.
Peel away the broken skin of boiled tomatoes and mash them into a pulp.
Add roasted whole chillies, all the leaves, all the masalas, salt, tamarind, and jaggery to the thick tomato pulp and then blend it with the blender.
In a deep pan, add the stock.
Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow spluttering.
Add garlic to it and stir properly.
Season the rasam with the prepared tadka.
Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
* Serve hot.
This delicious tomato rasam is easy to make and can be prepared at home. It can be tasted with rice or with medu vadas or idlis. One who is health conscious and is fond of soup can have it plain with some warm or toasted bread. Tomato rasam is very good for cold and also for digestion.
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