Rasam is a South Indian soup.It is prepared with tamarind juice,tomato,pepper and other spices.It is eaten with steamed rice or alone as a soup.Rasam has spices and is considered to be a good for health and it is a quick and comforting sort of meal.
Rasam Recipe – Tomato Rasam Recipe – Tangy Tomato Soup Recipe
Ingredients :
Tomato /Thakali : 3 nos (chopped)
Tamarind /Puli : Small lemon size or 2 tsp pulp or to taste
Garlic : 2 pods (crushed)
Red Chilly Powder : 1 tsp
Turmeric powder : 1/4 tsp
Rasam Powder : 2 tsp
Mustard seeds : 1/4 tsp
Asafoetida powder/Kayam : 1/4 tsp
Black Pepper Powder : 1/2 tsp
Curry leaves : a sprig
Cliantro /Coriander leaves : Handful (chopped)
Salt to taste
Ghee/Oil /Ney : 2 tbsp
Water : 2 cups
How to make Rasam – Tomato Rasam – Tangy Tomato Soup :
Rasam Recipe – Tomato Rasam Recipe – Tangy Tomato Soup Recipe
Ingredients :
Tomato /Thakali : 3 nos (chopped)
Tamarind /Puli : Small lemon size or 2 tsp pulp or to taste
Garlic : 2 pods (crushed)
Red Chilly Powder : 1 tsp
Turmeric powder : 1/4 tsp
Rasam Powder : 2 tsp
Mustard seeds : 1/4 tsp
Asafoetida powder/Kayam : 1/4 tsp
Black Pepper Powder : 1/2 tsp
Curry leaves : a sprig
Cliantro /Coriander leaves : Handful (chopped)
Salt to taste
Ghee/Oil /Ney : 2 tbsp
Water : 2 cups
How to make Rasam – Tomato Rasam – Tangy Tomato Soup :
1. Soak tamarind in warm water for 10 min. and squeeze the juice with 1 cup of water, if you are using tamarind pulp then just dilute with 1 cup of water and keep it aside
2. Heat ghee/oil in a kadai,pop up the mustard seeds and add the dry red chillies and saute.
3. Add chopped tomato,crushed garlic and saute well.
4. Add turmeric,chilly,rasam powder and saute for 2 min.
5. Add curry leaves,coriander leaves and saute and now add tamarind water and 2 cup of water and salt to taste.
6. Keep it on low flame for 7-8 mins and bring it to a boil,remove from the fire.
7. Add more coriander leaves and sprinkle some pepper powder and asfoetida.
8. Close the kadai for few mins and serve with rice and pappad.
3. Add chopped tomato,crushed garlic and saute well.
4. Add turmeric,chilly,rasam powder and saute for 2 min.
5. Add curry leaves,coriander leaves and saute and now add tamarind water and 2 cup of water and salt to taste.
6. Keep it on low flame for 7-8 mins and bring it to a boil,remove from the fire.
7. Add more coriander leaves and sprinkle some pepper powder and asfoetida.
8. Close the kadai for few mins and serve with rice and pappad.
Notes :
- Rasam powder is a mixture of coriander seeds, chilly powder, turmeric cumin powder, black pepper corns, fenugreek seeds, asafoetida and curry leaves . It is readily available. Instead of using Rasam powder, you can use a blend of the above powders,store in an air tight container. This will stay for 1-2 week with its aroma.
Happy Cooking!
Sangeetha
I'm sorry for the delayed reply. Saute it untill it turns soft. Hope this helps!
Happy Cooking!
Sangeetha
Could you please tell me how long do I have to saute tomatoes before I add the masalas? Thanks 🙂
You're welcome! Thanka for stoping by and taking time to drop a comment:)
Cheers!
Sangeetha
Though i am not a south indian my mom always say that i should be born in south indian family because i love the south indian dishes so much and rasam is one of my favorite. Thanks for sharing this recipe.
Hi Vinay, 3 cups of water (including tamarind soaked water/puli water) and 2 tsp of rasam powder.I hope this answers your question.
Sangeetha
What should be the ratio of water and rasam powder while cooking
Thank you so much 🙂
@ Anonymous This is ratio,I prepare rasam powder. Here u go..
Coriander seeds : 1/2 cup
Turmeric powder :1/2 tsp
Red chilli powder : 1 tbsp
Cumin seeds : 1 1/2 tbsp
Black pepper corns : 1/2 tbsp
Mustard seeds : 1/2 teaspoon
Fenugreek seeds : 1/4 teaspoon
Asafetida : 1/4 tsp
Curry leaves : 1 sprig.
Dry roast all the ingredients separately over low flame except turmeric and asafetida .
Grind together with turmeric and asafetida to a smooth powder.Store in an airtight container..Hope this helps u. Cheers!!
Could you please tell me the exact ratio of ingredients to make the rasam powder.