Classic South Indian Tomato Rasam Recipe: A Taste of Tradition
Rasam is a very South Indian dish. It has a tangy, spicy taste and smells really good because of the mix of spices in it. It's like a soup made with tamarind juice, tomatoes, and different spices. People usually have it with their South Indian meals, either as a starter or with rice as a side dish.
Prep Time10minutes mins
Cook Time20minutes mins
Total Time30minutes mins
Course: Main Course
Cuisine: Indian, South Indian
Keyword: How to make Rasam, Soup, Tomato Rasam
Servings: 4 People
Equipment
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1 Pressure Cooker
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1 Large Pot or Kadai
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1 Small Pan
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1 Ladle
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1 Knife and Cutting Board
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1 Strainer
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1 Measuring Cups and Spoons
Ingredients
- 1.5 tbsp SriVaraha Rasam Powder
- 30 Gram Tamarind
- 2 nos Tomato
- 1 tsp Asafoetida
- 1/2 tsp Turmeric Powder
- Salt as Required
For Tampering
- 3 tbsp Oil or Ghee (Preferably Ghee)
- 1 tbsp Mustard Seeds
- 1 tbsp Jeeragam
- 1 Handpick Curry Leaves
For Garnishing
- 1 Handful Coriander Leaves
Instructions
Prepare Tamarind Extract
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Soak the tamarind in 1/2 cup of warm water for about 15 minutes
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Extract the juice and discard the pulp
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Add the 2 Medium-sized Tomatoes to it. Smash it with the Tamarind Extract
Prepare the Rasam
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Pour the tamarind in a Large Pot. Add turmeric powder, Asafoetida,1 1/2 tbsp SriVaraha Rasam powder, and the required amount of salt. Mix well
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Allow the mixture to cook for about 15 minutes,until the Tomatoes are tender and the raw smell of tamarind disappears. Add water as needed to maintain the desired consistency
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Stir well and let it simmer for another 2-3 minutes. Adjust the consistency by adding more water if needed, and check for salt
Prepare Tempering
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In a small pan, heat oil or ghee. Add mustard seeds and cumin. let them splutter
Combine and Serve
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Pour the tempering over the simmering Rasam and mix well.
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Garnish with chopped coriander leaves
Note
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"Eeya Pathiram Rasam" is a traditional recipe. It's a unique rasam cooked in an"eeya pathiram," which is a traditional vessel made of bronze or bell metal. Cooking in these vessels is believed to enhance the flavor of the dish
