Tomato Rasam

As you know that Rasam is integral part of South Indian meal. They make it almost every single day. As the name says, it is made with tomatoes. The sour, tangy flavor comes from tomatoes only. No tamarind is used here. There is another version called tomato charu (Andhra style) where tamarind extract is used. I will share this version some other time. I would like to have this tomato rasam alone like a soup. But it also tastes good with hot steamed rice. Here I have used homemade rasam powder, you can use store bought one too. It is up to your preference. Now we love rasam at home, so I make it often. I will be sharing more different ones. I have already shared two rasam recipesPepper rasam and Rasam (simple version without rasam powder and without dal)

Step By Step Photo Instructions:

1. Take pureed tomatoes, chopped tomato, grated ginger, crushed garlic and chopped coriander leaves into a pan.
2. Add 2 cups of water and turn the heat on medium.
3. Let the mixture come to a boil.
4. Now add rasam powder.
5. Also add salt, pepper and turmeric powder. Mix well.
6. Let it simmer for 5-6 minutes. Then turn off the stove.
7. Now to make tempering, heat the ghee in a pan on medium heat.
8. Once hot add mustard seeds and let them splutter.
9. Then add dried red chili, curry leaves and hing. Saute for few seconds.
10. Immediately add the tempering to the rasam. And cover the pan right away to trap the flavors. Let it rest covered for 5 minutes. Then serve. Serving suggestion: Serve rasam with steamed rice and side of any vegetable dish. It can be served with idli or medu vada too. Did you try this tomato rasam recipe? I’d love to hear about it! Leave a review in the comment section below.