Tomato Rasam is also know as Chaary, Saaru or Kabir, it is a South Indian Soup, it prepared using tamarind juice usually but today I share a unique recipe, and prefect for the soul food / comforting meal, it’s very jiffy to prepare it was outstanding love da aroma, and taste. Rasam is mostly use to prepare with steamed lentils and add along with veggie, for this rasam i dont use lentils. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
It is eaten with stem rice or separately as a spicy soup prefect for the winter season. In a traditional meal, it is preceded by a sambar rice, well I had with Chicken Machboos and Middle East Beauty will shortly share.
Recipe Courtesy – Shubha (Meri Rasoi)
For home made Rasam Pwd. u can go through Shubha (Meri Rasoi) and many more amazing recipes.
1/2 cup heaped chopped tomatoes
2 Clove Garlic
2 tbsp powdered Jaggery
2 green chillies (Slit lengthwise)
3 tbsp Rasam Pwd.
2 tbsp fresh Cilantro (Chopped)
Salt as per taste
For Blend :
1/4 cup freshly grated coconut
1/2 cup heaped
3 Curry Leaves
A small piece of tamarind about 8 grams
For the tempering :
1 tsp Ghee
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
5-6 Curry Leaves
2 broken dried red chillies
Take a deep pot add chopped ½ heaped tomato with 2 cups of water, add jaggery, green chilly & garlic. Cook for 10 minutes, switch of the flame.
While the tomatoes are cooking, take a blender add fresh coconut, ½ heaped tomato, tamarind, curry leaves, and blend to smooth paste.
Add the ground paste to it, add rasam pwd, check the consistency if it seems thick, add little water and adjust to desire consistency and add salt according to taste.
Bring it to a boil and then simmer for 5 minutes. Add the chopped cilantro and turn off the heat.
Heat on the flame keep the pan @ medium heat add 1 tsp ghee, when it’s hot add the tempering ingredient add the cumin seeds, mustard seeds, dried red chillies and curry leaves, when the seeds start to splutter, turn off the heat and add the tempering to the rasam.
Serve the rasam stem white rice / any rice.
- Easy and can be made in bulk and refrigerated for 2 days.
- Also can have a hot piping soup prefect for the winter.
For Boiling Tomato, Green Chilly, Clove of Garlic & Jaggery.
Blend Smooth Paste.