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tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style |
Tarla Dalal
11 November, 2020
Table of Content
About Rasam, Tomato Rasam
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Ingredients
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Methods
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What is Rasam, Tomato Rasam made of ?
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For the rasam powder
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How to make Rasam, Tomato Rasam
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Pro tips for tomato rasam
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Nutrient values
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tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style |
tomato rasam is a daily fare for most South Indians equivalent to Sambar. Learn how to make easy rasam recipe.
Here is the traditional way of making Mysore rasam, with the special spice powder, tamarind, tomatoes and dal, concluded aptly with an aromatic tempering, which is enough to bring everybody to the kitchen in a flash...
To make tomato rasam, first make the rasam powder. Combine the coriander seeds, Kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and sauté on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve.
Tomato rasam is to most South Indian the symbol of homely cooking. Whether a bachelor in a serviced apartment on the other end of the globe, or a family back from a holiday in the hills, or just a tired being returning from office, the aroma of Rasam boiling in the kitchen is what their hearts would yearn for.
Tomato rasam village style and Medu Vada is a popular combo. You can also serve with it with a South Indian lunch of Chana Ghassi, French Beans Poriyal, Kolumbu, Mango Sasav , Ghee Rice and Paal Payasam.
Tomato Rasam is considered a very healthy South Indian dish because it is light, low in calories and rich in antioxidants from tomatoes, pepper and tamarind. The freshly prepared rasam powder, made from ingredients like coriander seeds, Kashmiri red chillies, peppercorns and lentils, adds anti-inflammatory and digestion-boosting properties. The use of toovar dal provides a small dose of plant protein, while spices like turmeric, hing and cuminsupport gut health. Since it is water-based and lightly spiced, Tomato Rasam is gentle on the stomach and excellent for digestion, immunity and hydration.
Tips for tomato rasam. 1. Chop the tomatoes finely for a good mouthfeel. 2. Use Kashmiri chillies for a bright red colour of the rasam powder. 3. Blend the dal very well after cooking to have a smooth rasam.
Enjoy tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | with step by step photos and video below.
Rasam, Tomato Rasam recipe - How to make Rasam, Tomato Rasam
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
4 servings
Ingredients
For The Rasam Powder
1 tsp coriander (dhania) seeds
3 whole dry Kashmiri red chilli , broken into pieces
5 to 6 black peppercorns (kalimirch)
1 tsp toovar (arhar) dal
1/2 tsp chana dal (split Bengal gram)
a pinch of cumin seeds (jeera)
Other Ingredients For Rasam
2 tbsp toovar (arhar) dal
1/2 cup finely chopped tomatoes
1/4 cup tamarind (imli) pulp
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
2 tsp ghee
1/4 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
2 tbsp finely chopped coriander
Method
For the rasam powder
- Combine all the ingredients in a small broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool completely.
- Once cooled, blend in a mixer to a smooth powder. Keep aside.
How to proceed
- Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Blend the dal mixture using a hand blender till smooth.
- Add the rasam powder into it, mix well and keep aside.
- Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
- For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves.
- When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.
- Add the coriander and mix well.
- Serve hot.
tomato rasam recipe | Mysore rasam | easy rasam recipe | tomato rasam village style | Video by Tarla Dalal
Rasam, Tomato Rasam recipe with step by step photos
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See image of list of ingredietns for rasam powder.
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See image of list of ingredietns for Rasam, Tomato Rasam.
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To make the Rasam Powder, In a small non-stick pan, add 1 tsp coriander (dhania) seeds.
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Add 3 whole dry kashmiri red chillies , broken into pieces.
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Add 5 to 6 black peppercorns (kalimirch).
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Add 1 tsp toovar (arhar) dal.
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Add 1/2 tsp chana dal (split bengal gram).
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Add a pinch of cumin seeds (jeera).
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Dry roast on a medium flame for 2 to 3 minutes.
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Transfer into a plate and keep aside to cool completely.
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Once cooled transfer the mixture into a small mixer jar.
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Blend to a smooth powder. Keep the rasam powder aside.
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In a pressure cooker, put 2 tbsp toovar (arhar) dal.
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Add 1 cup of water.
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Close the lid and pressure cook for 3 whistles.
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Allow the steam to escape before opening the lid. This is how it looks after cooking.
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Blend the dal mixture using a hand blender till smooth.
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Add the rasam powder. See above on step by step on how to make rasam powder.
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Mix well and keep aside.
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In a deep non-stick pan, add 1/2 cup finely chopped tomatoes.
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Add 1/4 cup tamarind (imli) pulp. This gives a very nice sourness.
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Add a pinch of turmeric powder (haldi).
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Add a pinch of asafoetida (hing).
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Add salt to taste.
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Add 3 cups of water.
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Mix well.
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Cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
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Add the prepared dal-rasam powder mixture.
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
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For the tempering, heat 2 tsp ghee in a small non-stick pan.
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Add 1/4 tsp mustard seeds ( rai / sarson).
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Add 6 to 7 curry leaves (kadi patta).
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Sauté on a medium flame for 30 seconds.
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Pour the tempering to the prepared rasam
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Add 2 tbsp finely chopped coriander (dhania)
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Mix well and cook on a medium flame for 1 minute.
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Chop the tomatoes finely for a good mouthfeel.
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Use whole dry Kashmiri red chilli for a bright red colour of the rasam powder.
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Blend the dal very well after cooking to have a smooth rasam.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 70 cal |
| Protein | 2.4 g |
| Carbohydrates | 9.3 g |
| Fiber | 1.3 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 7.6 mg |
Click here to view Calories for Rasam, Tomato Rasam
The Nutrient info is complete
varada
Nov. 30, 2020, 11:07 a.m.
Based on your other judgements, as Rasam contains Oil, Tomato rasam should be considered as very unhealthy ?
Tarla Dalal
Nov. 30, 2020, 11:07 a.m.
This tomato rasam is healthy as it has minimal quantity of fat and the goodness of toovar dal and tomatoes.
Foodie #608573
Nov. 18, 2020, 1:15 a.m.
We dont use imli in our house. What is the replacement for that ?
Soundharya
Sept. 17, 2020, 6:57 p.m.
Can I know the quantity of the cooked food per serving? For better understanding of the nutrients!
Tarla Dalal
Sept. 17, 2020, 6:57 p.m.
We don?t weigh the weight of the food we cook. We estimate the amount a serving size is. This recipe would make approximately 4 cups of rasam. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe. We present the facts as we see it.
Foodie #608573
May 8, 2020, 2:58 p.m.
Pls respond to my query below. I am planning to make rasam tomorrow. Also, how many spoons does this rasam masala yield?
Tarla Dalal
May 8, 2020, 2:58 p.m.
Makes 1 tablespoon approx.
Jigna Vakil
March 9, 2020, 8:08 p.m.
This Rasam recipe is awesome. I just thought to make hot rasam with curd rice on a rainy day , thinking my family would love to have hot spicy rasam with curd rice. This recipe is perfect blend of spices , and to my surprise my family loved the combination of Rasam with curd rice. Would love to try and experiment other Rasam recipes too.
Tarla Dalal
March 9, 2020, 8:08 p.m.
Jigna, thanks for the feedback. Happy cooking.
Archana M
Dec. 26, 2015, 8:53 p.m.
rasam.. delicious.. peppery, perfect sourness of the tomato. and the aromatic spices in it.. makes it more appetising. this rasam can be best had with vadas, idlis and even with hot rice.. I prefer having this as a soup.. on a rainy day..
Prathima
April 8, 2015, 11:03 p.m.
very detailed and informative..nice
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