Rasam is a comforting soup/Gravy for a sick day. It is very healthy as it includes Garlic, Pepper, and Coriander... This is also very essential for digestion.
Usually, in all south Indian homes, Rasam will be there on the menu daily. We usually prepare Rasam on alternate days. It stays good without a fridge for a day. So we prepare Rasam one day and use it for two days.
We have Rasam with a small serving of Rice at the end of the meal. Since Rasam is good for digestion. It is good to include it after a heavy meal.
There are so many types of Rasam and out of that Tomato, Rasam is the most popular one. We flavor it with tomatoes and the Rasam powder. We prepare it almost every other day. I like My Rasam Rice with Potato Fry and fryms. It is so good.
Tomato Rasam without Rasam Powder
If you are not able to source Rasam Powder in your place, no worries It definitely have a replacement. We can easily prepare the Rasam Powder.
Dry Roast 1 tsp Channa Dal, 1 tsp Coriander seeds,1 tsp Cumin Seeds, 5 Whole peppercorns, 2 Dry Red Chilli,⅛th tsp of Methi or fenugreek seeds.Dry Roast everything together and grind it to a fine powder and Use 1.5 tsp to 2 tsp from this Powder, You are good to go.
How to make tomato rasam without dal
As a practice, many rasam varieties have dal added to use. Dal is cooked mashed well and added to Rasam. But in tomato Rasam, there is no need of adding the Dal. Rasam Powder along with crushed garlic, pepper, and Cumin seeds does all the magic.
Rasam goes very well with Rice. It can also be had as a soup by itself.I fall in this category instead of having with Rice, I take it as a soup. Rasam Vadai or bonda is a famous snack in South India.
Leftover Vadai or bonda is dunked into Rasam. It tastes delicious soaked in rasam.
Similar Rasam Recipes:
Tomato Rasam , Tomato Chaaru Ingredients:
Rasam is always meant to be tangy. In most of the rasam, we add both tomatoes and tamarind. The taste balances and will be good. Use ripe local breed tomatoes for a delicious rasam.
Rasam powder has toor dal, coriander seeds, Peppercorns, Cumin Seeds, Hing, Methi, and Dry red chili. It is available in all Indian Super Markets. Usually, all the above ingredients are dry roasted and made as a powder.
Rasam powder is the main flavoring ingredient and hence it is not to be missed. Also if using store-bought Rasam powder taste may vary from brand to brand. Feel free to increase or decrease the quantity as per taste.
Tamarind water is usually added to Rasam. But if you have access to Tamarind paste you can use that as well. If the tomatoes you use are too sour, you can adjust the amount of tamarind used and vice versa.
Garlic , Pepper Corn ,Cumin Seeds
These three are the main flavoring agents in Tomato Rasam. I usually crush them in mortar and pestle and add in Rasam. It tastes better than grinding in a blender.
When we crush in mortar and pestle the half-broken pieces give more flavor. It is more flavorful than the one ground finely in a blender.
How to make Tomato Rasam , Step by Step Pictorial
1. Wash the tomatoes very well .In a kadai add in Water and bring it boil and add the tomatoes in it and allow it to cook till the skin of the tomatoes start peeling as shown in the image .switch off the flame and allow it to cool down.
2. Once the cooked tomatoes cool down with the help of the hands. Mash it well. Remove off the outer skin and retain the juicy tomato pulp along with the water. Now in a Mortar and Pestle add in the Garlic pods and Peppercorns, Cumin Seeds and crush it nicely.
3. In a Kadai add oil, once it heats up add in Mustard Seeds, Curry leaves and then add the crushed Garlic and Pepper corn fry for a min .
4. Add the tomato water, along with this add the tamarind water as well. Next add in Rasam Powder, Turmeric powder, and Salt.
5. Mix it well and allow it to cook till it comes to a boil add in coriander leaves and switch off the flame.
Tomato Rasam FAQ
Tamarind water and Salt together should not be cooked for a longer time. It induces some reactions which is not good for health. And hence we usually switch off the flame when the Rasam is about to boil.
Rasam stays good for about 2 to 3 days. If storing for a single day , we can keep it outside the fridge itself. Since we add tamarind and tomatoes Rasam will not be spoiled.
Extreme caution is necessary while cooking in Eeya sombu . Yet cooking Rasam has Eeya sombu has a delicious taste and good health benefits.
Tomato Rasam | Tomato Jeera Rasam
- Motar and Pestle
- 2 Tomato
- 4 Garlic pods
- 1 tsp Pepper corns
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tsp Oil
- Curry Leaves a spring
- Salt as needed
- Tamarind small lemon sized ball
- 1 tbsp Rasam Powder
- ½ tsp Turmeric powder
- 1 tbsp Coriander leaves
- Wash the tomatoes very well .In a kadai add in Water and bring it boil and add the tomatoes in it and allow it to cook till the skin of the tomatoes start peeling as shown in the image .switch off the flame and allow it to cool down.
- Once the cooked tomatoes cool down with the help of the hands. Mash it well. Remove off the outer skin and retain the juicy tomato pulp along with the water.
- Now in a Mortar and Pestle add in the Garlic pods, Cumin Seeds, and Pepper corns and crush it nicely.
- In a Kadai add oil, once it heats up add in Mustard Seeds, Curry leaves and then add the crushed Garlic, Cumin, and Peppercorn fry for a min.
- Add the tomato water, along with this add the tamarind water as well. Next add in Rasam Powder, Turmeric powder and Salt.
- Mix it well and allow it to cook till it comes to a boil add in coriander leaves and switch off the flame.
- Tastes good when served with Steamed rice and Potato Fry.
- It is a good medicine during cold and cough. It soothes the throat.
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. I have updated with new Recipe card, Pictures now.