Tomato RasamTomato Rasam Recipe is one of the integral recipes in south India. It can be prepared within minutes without using dal. It helps in digestion process, this rasam can be consumed as soup. Sometimes i use this soup along with cooked dal paste when having with steamed rice. Some like to have few drops of ghee  when they are having with hot steamed rice.

In Andhra, people call it as tomato charu. From Andhra when ever you are preparing a stew they use tamarind pulp to attain sourness but in this south Indian tomato rasam, we don’t have that requirement of tamarind until and unless tomatoes are not sour enough.

You can also use this recipe along with cabbage vada and idli or simply immerse bread slices into it and have morning breakfast.

You may also like to check my previous posts radish stew, tomato pulusu (Simple version which can be used even as a soup to increase digestion) and sambar.

Ingredients:

Tomatoes – 4 no. (ripe, red, juicy)

Tamarind – 1 inch size ball (optional)

Rasam powder – 1 1/2 tsp.

Green chilli – 1 no.

Turmeric powder – 1/4 tsp.

Curry leaves and coriander leaves – 1 tsp.

Onion – 1 no.

Coriander and fenugreek seeds – 1 tsp.

Salt – Required

Water – 2 glasses

Oil – 2 tsp.

Preparation of Tomato Rasam:

 

  • Clean tomatoes under water and remove any damage portion with knife (if any).

Tip: As ripe tomatoes get damaged from inside which we cannot be predict from outside, slice each tomato and remove damage if you find any.

  • Add 2 glass water and boil tomatoes, tamarind (optional), turmeric powder and salt.
  • After 5 minutes of boiling, add rasam powder and boil further for 2 minutes.
  • On other hand heat oil on a pan, add onions, curry leaves, green chillies and fenugreek seeds.
  • Add this to boiling stew and garnish with coriander leaves.
  • Serve Tomato Rasam hot with idli or vada.

 

 

 

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