Tomato Rasam

Srilatha Indian, Rasam, Soups, South Indian Leave a Comment

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Tomato Rasam
A real easy rasam (south Indian sour soup), comfort food that soothes an achy scratchy throat on a cold winter evening. Can be made in about 15 minutes
Course Rasam, Soup
Cuisine Indian, South Indian
Prep Time 5-10 mins
Cook Time 10 mins
Servings
people
Ingredients
Main
  • 4 numbers Medium juicy tomatoes Can use cherry tomatoes, increase the number to about 10-12
  • 1 tbsp Prepared Rasam powder See recipe under powders
  • 1/2 tsp Asafoetida/hing
  • 1 tsp Salt
  • 1/4 cup Chopped cilantro
  • 1/4 tsp Turmeric powder
  • 1/4 cup Cooked mashed toor dhal (yellow split peas) See recipe for how to cook toor dhal under "Basics"
Seasoning
  • 1 Tbsp Oil or ghee Light tasting olive oil, or avocado or any vegetable oil
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Asafoetida/hing
  • 1/4 tsp crushed or whole black pepper
Course Rasam, Soup
Cuisine Indian, South Indian
Prep Time 5-10 mins
Cook Time 10 mins
Servings
people
Ingredients
Main
  • 4 numbers Medium juicy tomatoes Can use cherry tomatoes, increase the number to about 10-12
  • 1 tbsp Prepared Rasam powder See recipe under powders
  • 1/2 tsp Asafoetida/hing
  • 1 tsp Salt
  • 1/4 cup Chopped cilantro
  • 1/4 tsp Turmeric powder
  • 1/4 cup Cooked mashed toor dhal (yellow split peas) See recipe for how to cook toor dhal under "Basics"
Seasoning
  • 1 Tbsp Oil or ghee Light tasting olive oil, or avocado or any vegetable oil
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Asafoetida/hing
  • 1/4 tsp crushed or whole black pepper
Instructions
  1. Roughly chop tomatoes or blend in a blender with no water to a pulpy consistency
  2. Heat a sauce pan on medium heat
  3. Add the tomato juice, salt, hing, turmeric powder, curry leaves, and rasam powder to the pan and boil for about 5-8 minutes
  4. Add some water to the cooked lentil (toor dhal) and dilute it to pouring consistency
  5. Boil for a few minutes, until the rasam is frothy; take the rasam off the heat and add chopped cilantro
  6. Heat oil/ghee in a small pan
  7. When hot enough but not smoking hot, add the cumin seeds, black pepper and hing and turn the heat off
  8. Pour over the rasam. Enjoy as a hot soup, or with rice.
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