Tomato Rasam Recipe or Andhra Tomato Rasam is one of the integral recipes in south India. It can be prepared within minutes without using dal. It helps in the 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 whenever 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 Andhra Tomato Rasam along with cabbage vada and idli or simply immerse bread slices into it and have morning breakfast.
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.
How to Make Tomato Rasam Recipe:
- Clean tomatoes under water and remove damaged portion with the knife (if any).
Tip: As ripe tomatoes get damaged from inside which we cannot be predicted 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 in a pan, add onions, curry leaves, green chilies and fenugreek seeds.
- Add this to boiling stew and garnish with coriander leaves.
- Serve Tomato Rasam Recipe hot with idli or vada.