Tomato Rasam
Tangy Tomato Rasam: A Spicy South Indian Delight
1 bowl
For 4 people
Difficulty
Easy
Taste
Sour
Health Benefits
Immune Boosting: Loaded with vitamin C from tomatoes and tamarind, this rasam helps strengthen the immune system.
Digestive Aid: The spices used in rasam aid digestion and can alleviate digestive discomfort.
Hydration: With its water content and light consistency, rasam helps keep you hydrated.
Antioxidant Rich: Tomatoes are rich in antioxidants like lycopene, which may have several health benefits.
Anti-inflammatory: The spices in rasam possess anti-inflammatory properties, benefiting overall health.
80 kcal
in 178g
Protein:
2g
Fats:
4g
Carbs:
10g
Cholesterol:
0mg
Sodium, Na:
600mg
Potassium, K:
400mg
Tomato Rasam is a quintessential South Indian soup-like dish known for its tangy flavor and aromatic spices. This comforting dish is not only delicious but also offers numerous health benefits, making it a popular choice for any meal, especially during the cold seasons. In this recipe, we'll guide you through the steps to prepare this flavorful rasam right in your kitchen.
Ingredients
4
300 grams Tomatoes
50 grams Tamarind Pulp
1 tablespoon Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 teaspoon Black peppercorns
3 pieces Dried red chilies
1 tablespoon Ginger
1 tablespoon Garlic
10 pieces Curry leaves
1 teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Salt
1 tablespoon Coriander leaves
Tips
Adjust the spiciness according to your preference by adding or reducing the amount of dried red chilies.
You can add cooked lentils like toor dal or moong dal to make the rasam thicker and more nutritious.
This recipe can be made vegan by using oil instead of ghee.
Avoid consuming rasam if you are allergic to any of the ingredients or have a sensitive stomach.
Directions
Soak tamarind pulp in 1 cup of warm water for 15 minutes. Squeeze out the pulp and extract the tamarind juice. Set aside.
Heat ghee or oil in a pan. Add mustard seeds, cumin seeds, black peppercorns, dried red chilies, chopped ginger, chopped garlic, and curry leaves. Sauté until aromatic.
Add chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, coriander powder, cumin powder, and salt to the tomatoes. Mix well.
Pour in the tamarind extract and bring the mixture to a boil. Let it simmer for 5-7 minutes.
In a separate small pan, heat a little ghee or oil. Add mustard seeds and curry leaves. Let them splutter.
Pour this tempering over the simmering rasam.
Sprinkle freshly chopped coriander leaves over the rasam.
Serve hot as a soup or with steamed rice.
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