Tomato Rasam Recipe

Ingredients:

• 3 medium-sized tomatoes, chopped
• 1/2 cup toor dal (split pigeon peas), cooked and mashed
• 2 teaspoons tamarind paste
• 1 teaspoon rasam powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 2 tablespoons chopped coriander leaves
• Salt to taste
• 1 tablespoon ghee or oil
• Water as needed

Instructions:

1. Prepare Tamarind Water:
   • Dissolve the tamarind paste in 1 cup of warm water. Set it aside.
2. Cook Toor Dal:
   • Cook the toor dal until it’s soft and mashable. You can pressure cook it for about 3-4 whistles. Once cooked, mash the dal and set it aside.
3. Prepare Tomato Base:
   • In a blender, blend the chopped tomatoes into a smooth puree.
4. Create Rasam Base:
   • In a pot, combine the tomato puree, mashed toor dal, turmeric powder, and rasam powder. Add tamarind water and mix well. Adjust the consistency by adding more water if needed.
5. Tempering:
   • In a separate small pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Allow them to splutter and release their aroma.
6. Combine Temper with Rasam Base:
   • Pour the tempering mixture into the rasam base. Mix well and bring the rasam to a gentle simmer.
7. Season with Salt:
   • Add salt to taste. Stir well and let the rasam simmer for 5-7 minutes, allowing the flavors to meld.
8. Garnish:
   • Add chopped coriander leaves to the rasam for a fresh flavor.
9. Serve:
   • Serve hot tomato rasam as a soup or with steamed rice. It’s also common to serve rasam with a side of rice and a dollop of ghee.

Enjoy your comforting South Indian Tomato Rasam!