Tomato Rasam | South Indian Recipes | Easy Lunch Recipes | Rasam Recipe

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity without the cost of tamarind.

mustard seeds

🥗Healthier: black sesame seeds

💰Cheaper: yellow mustard seeds

Black sesame seeds provide a similar crunch and flavor.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried basil

Bay leaves can substitute for a similar aromatic profile.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are convenient and often cheaper.

Roast 5 to 6 fenugreek seeds, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon whole peppercorns, 2 red chilies, a few curry leaves, 2 cloves of garlic, and a pinch of asafoetida powder in a pan until fragrant.

Turn off the stove and cool the roasted ingredients.

Transfer the cooled ingredients to a mixer jar and grind into a coarse powder.

Chop 5 large tomatoes roughly.

In a kadai, add 1 tablespoon of oil and heat it.

Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 2 crushed red chilies, 2 cloves of garlic, a pinch of asafoetida powder, and a few curry leaves to the oil.

Once the mustard seeds start splattering, add the chopped tomatoes to the kadai.

Add 1/4 teaspoon of turmeric powder and 1 teaspoon of rock salt to the tomatoes.

Cook the tomatoes for about 5 minutes until they are mushy and the raw smell is gone.

Add 1/2 cup of diluted tamarind puree to the cooked tomatoes and mix well.

Add the ground rasam powder to the mixture and stir.

Pour in 2.5 cups of water and mix well.

Bring the mixture to a boil.

Finish off with fresh coriander leaves and add 1 teaspoon of ghee for extra flavor (optional).

Cover the pot and let the rasam sit for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary