Tomato Rasam Recipe, Tomato Charu
Tomato Rasam Recipe is a spiced watery lentil based gravy which is a great appetizer. A must in every South Indian Meal.
I am actually surprised that I took such a long time to post my most favourite and staple food, which is this Tomato Rasam Recipe. I love it so much that I can eat it in all three course meals any day. It’s the best choice to serve it to people with fever.
Tomato Rasam Recipe is such a comforting food that I used to have Rice mixed with this Tomato Rasam for my breakfast. This is the only food which I used to eat comfortably before going to my exams. This used to help me a lot to overcome the stress of exams.
I can never compromise with the taste of Tomato Rasam Recipe. For me what my Mom prepares is the bench mark. I try to match the taste but I can never reach there. Even then I would never stop making this as I crave for it.
The main ingredient for the Tomato Rasam Recipe is the Rasam Powder. Again homemade powders are always the best. Apart from what is made at home I like the Rasam Powder that I buy whenever I go to Hornadu, a pilgrim place in South Karnataka. You can always make this powder in more quantity and use it as and when required. But if you have patience and time the freshly made powder is always a hit.
Let us see how to make Tomato Rasam Recipe
- Toor Dal: 1/3 rd. cup
- Ripe Tomatoes: 2 Medium Sized
- Tamarind: Lemon Sized soaked in warm water
- Rasam Powder: 2.5 tbsp.
- Jaggery: 1 tbsp. (Optional)
- Salt: To taste
- Fresh Coriander Leaves: ¼ cup finely chopped
- Curry Leaves: Few
- Asafoetida: A pinch
- Turmeric: A pinch
- Mustard and Cumin Seeds: 1 spoon each
- Asafoetida: A pinch
- Ghee: 1 tbsp.
- Coriander Seeds: 1 cup
- Cumin Seeds: 3 tbsp.
- Pepper Corns: 2 tbsp.
- Red Chillies: 25
- Bengal Gram (Chana Dal): ¼ cup
- Toor Dal: ¼ cup
- Asafoetida: ¼ spoon
- Turmeric: ¼ spoon
- Oil: 1 tbsp.
- Roast all the given Ingredients for the rasam powder each of one separately adding few drops of oil. Make sure they are not over roasted as it will not taste good
- Once it is cooled grind them into a fine powder and store it in air tight bottle
- Wash and soak toor dal with required amount of water and pressure cook for 2 whistles or until they are soft enough to mash it into a fine paste
- Extract the juice out of tamarind and transfer it into a cooking vessel
- Add in chopped tomatoes, Salt, Turmeric, Rasam Powder, jaggery into the tamarind juice along with ¾ cup of water
- Bring this mixture to a boil until the tomatoes are soft
- Now mash the cooked dal to a fine paste adding water if required.
- Transfer this dal into the boiling mixture and add sufficient water for the required consistency, some people prefer little thicker rasam while some prefer watery rasam.
- When the mixture starts boiling add in chopped coriander, curry leaves and asafoetida and simmer for another 5 mins
- Heat ghee in a small skillet and add in mustard and cumin seeds to splutter.
- Add in asafoetida and pour it onto the boiling rasam
- Serve hot with hot rice, ghee and papad.