Go Back

Tomato Rasam

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

Ingredients for Paruppu rasam
  • half cup Pigeon pea lentils (tuvar dal)
  • 1 tsp Black mustard seeds
  • half tsp Urad dal
  • 2 Dry red chillies
  • 3 medium sized Tomatoes
  • 8 to 10 Garlic cloves (finely chopped)
  • 1 pinch Asafoetida (hing)
  • half tsp Turmeric powder
  • 1 tbsp Tamarind (soaked in 1 cup water)
  • 10 to 12 Curry leaves
  • 2 tbsp Oil
  • 1 to 2 cups Water
  • Salt as required
For dry roasting and then grinding to semi coarse or fine powder
  • 3 Dry red chillies
  • 8 to 10 Fenugreek seeds
  • 1 tbsp Black peppercorns
  • 1 tsp Cumin seeds
  • 2 tbsp Coriander seeds

Method
 

Preparation for Rasam:
  1. First take all the whole spices to make the rasam powder.
  2. Dry roast in a medium hot frying pan till the spices are browned and become fragrant.
  3. Once they are cooled, in a dry grinder grind these spices to a semi coarse or fine powder. Keep aside.
  4. Soak 1 tbsp tamarind in 1 cup of hot water for 20 minutes.
  5. Later squeeze the tamarind pulp and keep aside.
  6. In a pressure cooker cook the pigeon dal till completely cooked and soft.
  7. With a spoon mash the dal lightly.
  8. Make tomato puree with 2 tomatoes.
Making Rasam:
  1. In another pan heat oil.
  2. Add the mustard seeds and urad dal.
  3. Fry till the mustard seeds are crackling and the urad dal becomes golden.
  4. Lower the flame and add the chopped garlic cloves, curry leaves and dry red chillies and fry for few seconds.
  5. Now add the tomato puree and cook till the raw smell of the tomato goes away.
  6. Add the turmeric power and asafoetida.
  7. Stir and add the roasted ground Rasam powder.
  8. Stir quickly and add 1 tomato cut in 4 halves to this mixture.
  9. Now add the dal and tamarind pulp to this. Mix well.
  10. Simmer for 8 to 10 minutes or till you see frothy layer on top on a low or medium flame. The raw aroma of the tamarind also has to go away.
  11. Garnish the Rasam with bunch of coriander leaves and serve hot with steamed rice.