Go Back

Tomato Rasam

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

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

Instructions
 

Preparation for Rasam:

  • First take all the whole spices to make the rasam powder.
  • Dry roast in a medium hot frying pan till the spices are browned and become fragrant.
  • Once they are cooled, in a dry grinder grind these spices to a semi coarse or fine powder. Keep aside.
  • Soak 1 tbsp tamarind in 1 cup of hot water for 20 minutes.
  • Later squeeze the tamarind pulp and keep aside.
  • In a pressure cooker cook the pigeon dal till completely cooked and soft.
  • With a spoon mash the dal lightly.
  • Make tomato puree with 2 tomatoes.

Making Rasam:

  • In another pan heat oil.
  • Add the mustard seeds and urad dal.
  • Fry till the mustard seeds are crackling and the urad dal becomes golden.
  • Lower the flame and add the chopped garlic cloves, curry leaves and dry red chillies and fry for few seconds.
  • Now add the tomato puree and cook till the raw smell of the tomato goes away.
  • Add the turmeric power and asafoetida.
  • Stir and add the roasted ground Rasam powder.
  • Stir quickly and add 1 tomato cut in 4 halves to this mixture.
  • Now add the dal and tamarind pulp to this. Mix well.
  • 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.
  • Garnish the Rasam with bunch of coriander leaves and serve hot with steamed rice.