Tomato Rasam Recipe, Andhra Tomato Charu, How to Make Tomato Rasam
Tomato Rasam Recipe or Andhra Tomato Charu is one of the integral recipes in south India. It can be prepared within minutes without using dal. It’s not just light on the stomach but also aids digestion.
Sometimes I use this soup along with cooked dal paste to give a punch of protein when having with steamed rice. We can add a few drops of ghee when added to mudda Pappu and consume with hot steamed rice.
Usually, any kind of stew is made by adding tamarind to give a sour taste. Although tomatoes are sour, we add little tamarind to give sweet and tangling flavor.
You can also use Andhra Tomato Rasam 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 ( the Simple version which can be used even as a soup to increase digestion) and sambar.
TIPS to make perfect Tomato Rasam:
- Using ripe tomatoes to this recipe will enhance flavour.
- As tomatoes are already sour, adjust tamarind quantity.
- If you feel rasam is sour, we can adjust sourness by adding jaggery.
- When making this recipe during monsoon or rainy season we can add little pepper to lower cold.
- If you are planning to feed toddler then lower spiciness.
- As ripe tomatoes get damaged from inside which we cannot be predicted from outside, slice each tomato and remove damage if you find any.
- Instead of spending time on making spice powder, we can add readymade rasam masala powder.
Tomato Rasam Recipe, Andhra Tomato Charu, How to Make Tomato Rasam
Ingredients
- Tomatoes – 5 No.
- Tamarind – Large lemon size quantity
- Turmeric powder – ½ tbsp.
- Salt – 2 tbsp.
- Water – required qty.
- Dry red chillies – 4 No.
- Coriander seeds – 2 tbsp.
- Cumin seeds/ Jeera – 1 tbsp.
- Dry coconut – 3 tbsp.
- Garlic cloves – 2 tbsp.
- Oil – 3 tbsp.
- Fenugreek seeds – few grains
- Mustard seeds – ¼ tbsp.
- Green chillies – 4 No.
- Onion – 1 No. thin slices
- Curry leaves – 2 tbsp.
- Coriander leaves – 3 tbsp.
Instructions
- In a pressure cooker add sliced tomatoes, tamarind, 1 tbsp. salt, little turmeric powder, and a glass full water. Cook for 3 whistle blows.
- Put dry red chillies, cumin seeds, coriander seeds, garlic cloves and dry coconut and grind to a fine powder.
- When tomatoes are done, mash them with a dal masher and filter juice through a colander.
- To remove traces of juice we can add water and extract the juice and remove pulp.
- Heat oil in a vessel and put mustard seeds, little fenugreek seeds and cumin seeds.
- Add onions, green chillies, spice powder, curry leaves and dry red chillies and sauté for a while.
- Pour tomato juice, salt and coriander leaves. Boil for a minute or two.
- Tomato Rasam Recipe goes well with Steamed rice.
Recipe Video
How to make Tomato Rasam Recipe:
1. Cut tomatoes into large pieces and put them in a pressure cooker.
2. Add tamarind, turmeric powder, 1 tbsp. salt and glass full water.
3. Mix all ingredients and pressure cook tomatoes for 3 whistle blows.
4. In a mixer grinder add 3 No. dry red chillies, coriander seeds, ½ tbsp. cumin seeds, dry coconut, and garlic cloves. Grind to a fine powder.
5. Mash tomatoes in a pressure cooker with dal masher and transfer to a colander to filter the juice. If needed add little water to extract all traces of juice.
6. In a vessel, heat oil and add few grains of fenugreek seeds, mustard seeds, and ½ tbsp. cumin seeds.
7. Add green chillies and onions sauté for a while.
8. Put spice powder, dry red chilli and curry leaves. Mix well.
9. Pour tomato juice, add 1 tbsp. salt (adjust as per your taste) and coriander leaves. Mix well and bring it to boil.
10. Serve Tomato Rasam Recipe hot. It goes well with steam rice or it can be had like a soup.
