Tomato rasam is a spicy soup having a particular blend of spices as rasam powder
- Tomatoes 3 Medium
- Rasam Powder 3/4 tbsp
- Garlic 3 cloves
- Turmeric Powder a big Pinch
- Salt to taste
- Urad Dal 1/4 tsp
- Cumin Seeds 1/4 tsp
- Mustard Seeds 1/4 tsp
- Asafoetida a big Pinch
- Curry Leaves 6
- Oil 2 tsps
Instructions for method of preparation:
- Peel and roughly chop garlic cloves.
- Lightly crush garlic cloves and cumin seeds together.
- Wash thoroughly and pierce the tomato multiple times.
- Heat a cup or more of water in a sauce pot, add tomatoes.
- Boil till tomatoes turn soft.
- Using a hand blender, blend the tomatoes into smooth puree.
- In the same sauce pot having the tomato puree, add rasam powder, turmeric powder and salt.
- Add some water according to the consistency dersired and boil the tomato rasam for 5 – 10 minutes.
- Heat oil in a pan, add crushed garlic and cumin seeds along with all other talimpu ingredients.
- When mustard seeds almost stop spluttering, add this to the above rasam pot.
- Boil the rasam for one last time and remove from heat.
- Serve tomato saar with steamed plain rice and dollop of ghee.
Tips for making perfect!
Tomato rasam is a spicy soup having a particular blend of spices as rasam powder. Tomatoes are boiled and pureed. Rasam powder is added to the pureed tomatoes and boiled down for flavor. Finally tomato saar is tempered with freshly crushed garlic and cumin seeds.
Makes: Around 2 Cups of Tomato Saar.
Notes: Don’t boil the rasam for long after adding the tempering.
Suggestions: If the rasam is too thick, dilute the rasam by adding half a cup of water and boiling it for 5 more minutes. Make sure to adjust the amount of rasam powder according to the preference.
Variations: You can also add a tiny bit of tamarind to the rasam while its boiling. For more flavor, add curry leaves along with rasam powder instead of adding them in tempering.
Other Names: Tomato Saar, Tomato Rasam.