Tomato Rasam 2 Ways

Ingredients

For tomato rasam (without rasam powder)

• 4 medium-size desi tomatoes, roughly diced

• 1 sprig curry leaves, roughly torn

• 2 tbsp tender coriander stems, chopped

• 2-3 garlic cloves, roughly crushed

• 1/2 tsp roasted cumin seeds, roughly crushed

• 2 tsp black peppercorn, roughly crushed  

• salt to taste

• 2 cups water

• 1 cup toor dal water

• 2-3 tsp tamarind pulp

• salt to taste

• 2 tsp jaggery

• prepared tempering

• little water

• 1 tbsp coriander leaves, chopped

• 1 tsp black peppercorn, crushed

For tempering

• 1 tsp ghee

• 1/4 tsp fenugreek seeds

• 1/2 tsp small mustard seeds

• 2 sprig curry leaves

• 5-6 button chillies

For rasam powder

• 1 tsp ghee

• 1/2 tbsp white urad dal

• 1/2 tbsp chana dal

• 1.5 tbsp coriander seeds

• 1 tbsp cumin seeds

• 10-15 black peppercorn

• 1/4 tsp fenugreek seeds

• 5-6 dry red chillies

• 1 sprig curry leaves

• 1 tsp degi red chilli powder

For tomato rasam (with rasam powder)

• 2 tsp oil or sesame oil (optional)

• 1/2 tsp small mustard seeds

• 2 sprig curry leaves

• 2 dry red chillies, broken into half

• 2 garlic cloves, roughly chopped

• 2 tomatoes, roughly chopped

• 1/2 tsp turmeric powder

• 1 heaped tbsp rasam powder

• 2 cups toor dal water

• 2-3 tsp tamarind pulp

• salt to taste

• 2 tsp jaggery

• 1 tbsp coriander leaves, chopped

 

For garnish

• coriander sprig

 

Method

For tomato rasam (without rasam powder)

In a mixing bowl, add tomatoes, curry leaves, tender coriander stems, garlic cloves, crushed black peppercorns, roasted cumin seeds, salt to taste, and mash everything well.

Keep it aside for further use.

In a sauce pot, add prepared tomato mixture, water, and cook on medium flame for 5-10 minutes.

Now, add toor dal water and mix well. Add tamarind pulp, salt to taste and mix well.

Add jaggery and bring it to a boil. Pour the prepared tadka (tempering) and mix well. Add coriander leaves, black peppercorns and mix well. 

Once done, transfer it into a serving bowl, garnish it with coriander sprig and serve hot with rice.

 

For tempering

In a tadka pan, add ghee. Once the ghee is hot, add fenugreek seeds, and small mustard seeds.

Add curry leaves, button chillies and let it splutter well.

Keep it aside for further use.

 

For rasam powder

In a small pan, add ghee, once ghee gets hot, add urad dal, chana dal, and sauté well.

Now, add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, dry red chillies.

Roast everything well.

Once the spices turn fragrant, switch off the flame and transfer it into a bowl, add curry leaves and degi red chilli powder, mix everything well.

Transfer the mixture into the grinder jar and grind it into a fine powder and keep it aside for further use.

 

For tomato rasam (with rasam powder)

In a sauce pot, add oil or sesame oil, once it's hot, add mustard seeds, curry leaves and let it splutter well.

Add dry red chilli, garlic cloves, tomato and sauté well.

Add turmeric powder, prepared rasam powder and sauté on medium flame.

Add toor dal water and mix well. Add tamarind pulp, jaggery and mix well.

Bring it to a boil. Add coriander leaves and mix well.

Once done, transfer it into a serving bowl, garnish it with coriander sprig and serve hot with rice.