How to make Tomato Rasam Recipe - Tangy and spiced tomato based broth made from split pigeon peas.

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Tomatoes ( टमाटर ) , Split pigeon pea (toor dal/arhar dal) ( तुवर दाल/अरहर दाल )

Cuisine : TamilNadu

Course : Soup

Tomato Rasam

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Tomato Rasam checkout Tomato And Cilantro Soup . You can also find more Soup recipes like Chunky Vegetable Soup, Chicken And Brown Rice Soup , Tomato And Basil Soup, Gazpacho. Or try out these recipes from TamilNadu Cuisine like Aval Nanachathu (Sweet Poha), Kodi Guddu Pulusu, Podalanga Masala, Tamarind Rice.

Tomato Rasam Recipe Card

Tomato Rasam
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Ingredients for Tomato Rasam

  • Tomatoes chopped 4 large

  • Split pigeon pea (toor dal/arhar dal) 4 teaspoons

  • Dried red chillies 3

  • Black peppercorns 6

  • Cumin seeds 1/4 teaspoon

  • Ginger roughly chopped 1 inch piece

  • Salt to taste

  • Oil 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Boil the toovar dal with five cups of water. Strain the water and keep aside the dal for some other dish. Dry roast the red chillies, peppercorns and cumin seeds and grind with the ginger.

Step 2

Boil the dal water with the tomatoes and salt and cook till the tomatoes are completely mashed. Heat oil in a small pan.

Step 3

Add asafoetida, mustard seeds and curry leaves. When the seeds splutter add it to the tomato mixture.

Step 4

Mix and cook once again for two minutes so that the flavours mingle. Serve hot garnished with coriander leaves.

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