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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.
Servings: 4 People
Equipment
- 1 Pressure Cooker
- 1 Large Pot or Kadai
- 1 Small Pan
- 1 Ladle
- 1 Knife and Cutting Board
- 1 Strainer
- 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
- Soak the tamarind in 1/2 cup of warm water for about 15 minutes
- Extract the juice and discard the pulp
- Add the 2 Medium-sized Tomatoes to it. Smash it with the Tamarind Extract
Prepare the Rasam
- 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
- 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
- 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
- In a small pan, heat oil or ghee. Add mustard seeds and cumin. let them splutter
Combine and Serve
- Pour the tempering over the simmering Rasam and mix well.
- Garnish with chopped coriander leaves
Note
- "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
Video
Cooking Tips:
- 1.
- Ripe Tomato Selection
- 2. Sourness Adjustment
- 3. Texture Consistency
- 4. Spice Toasting Technique
- 5. Heat Control with Rasam Powder
- 6. Seasoning Method: Tempering
- 7. Optimal Simmering Time
- 8. Fresh Herb Garnish
- 9. Resting Period for Flavor Infusion
Present it in a beautiful serving dish, garnished with fresh coriander leaves, and share it with your loved ones to create lasting memories around the dining table.
By following these cooking tips, you’ll be able to create a delightful batch of Classic South Indian Tomato Rasam Recipe to impress your family and friends. Happy cooking!
