Mom's Tomato Rasam

 

Tomato Rasam - They are called the soups of south india as they are light on the stomach and provide better digestion as jeera and pepper are added.They are also comforting when taken at the time of illness.This rasam is my moms version of tomato rasam. She prepares this rasam when guests come for the lunch or dinner. She never fails to get applause for this rasam. 

List Of Ingredients:

Souring Agents - 

Tamarind Extract and Tomatoes - Ripe tomatoes yield better results. Big red ripe tomatoes and country  varieties can be used in the ratio 1:1. Country tomatoes alone can also be used. 

Lentils - Tuvar Dal is used.

Spice Powder - Use either homemade or store - bought sambar powder. Scroll down below for home-made  single time use sambar powder.

Herbs - Curry and Coriander leaves are mandatory for a flavourful and aromatic rasam.

Spices - Pepper, chillies are used

Hing - Powdered hing is used.

Seeds - Mustard, cumin is used. 

Salt - White crystal Salt is used, pink or fine sea salt (white or pink) can be used.

Oils and fats - Ghee is used.

Method:

• Blanch the tomatoes
• Cook tomatoes in tamarind extract with spice powders.
• Temper.
• Garnish.

Suggested Serving:

Rasam with rice and stir fry or a veggie mash(kootu) is a perfect combo. Rasam can also be served with thogayal and rice. Rasam without tamarind can be had as a soup.

Equipments used: Mortar and pestle, seasoning pan,saucepan

Pre -Preparation:

Soak tamarind in water for half an hour and extract the juice.   

Recipe:

Preparation time - 30 mins

No.of persons: 4

Ingredients:

Tomatoes - 4 nos

Tuvar dal - 1/4 cup

Green chillies  - 2 nos

Tamarind - small gooseberry size

Turmeric powder - 1/2 tsp

Sambar powder - 1 tsp

To Powder:

Jeera - 1/2 tsp

Pepper - 1/2 tsp

Tempering:

Mustard - 1/2 tsp

Asafoetida /hing - a generous pinch

Red chilly - 1

Curry leaves - 1 sprig

Ghee - 2 tsp

Garnish:

Coriander leaves - 3-4 stalks

Directions:

1.Cook the dal in a pressure cooker. Mark 'x' and boil the tomatoes in water for 2 mins.Cool them.

2.Remove the skin.Mash (with your hands )and keep.

3.Take the tamarind extract in a vessel. Add green chillies, sambar powder and turmeric powder. Boil till raw smell of the tamarind and sambar powder disappears. 

4.Mash the tomatoes and add them. Add salt. Cook for 5 minutes. 

5.Add cooked tuvar dal along with the liquid .Cook till the rasam gets frothy. Remove from fire.

6.Now add ghee to the seasoning pan.When it gets heated add mustard,When it splutters add red chilly, jeera-pepper powder,asafoetida, curry leaves.Pour the mixture into the rasam.

 7.Add coriander leaves and close the vessel with the lid so that the aroma will remain intact.

The  rasam is ready to be served.

Homemade sambar powder for one time use:

Heat a tsp of oil. Add 2 tsp of coriander seeds, 1.5 tsp of chana dal, 1/8th tsp of  jeera and pepper each, 1 red chill, a pinch of fenugreek seeds. Roast until dal becomes slightly golden. Remove from heat. Make it a fine powder.

Notes:

• Take a vessel which is high enough so that rasam will not spill over when it gets frothy.
• Tamarind extract can be replaced with lime juice.If so,Add the juice of half of a lemon after pouring the seasoning.
• Powder the jeera, pepper using mortar and pestle to enhance the flavour.