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Tomato Rasam

It's a staple in many South Indian households and is often served as a comforting accompaniment to rice or enjoyed on its own as a light and refreshing soup.

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Tomato Rasam

Main Ingredients Tomatoes, Split Pigeon pea
Cuisine Tamil Nadu
Course

Dals And Kadhis

Prep Time 15-20 minutes
Cook time 25-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients

  • 3 large tomatoes, finely chopped
  • 4 teaspoons split pigeon pea (toovar dal), soaked
  • 1 teaspoon cumin seeds 
  • 8-10 black peppercorns 
  • 2-3 dried red chillies, broken 
  • 1 inch ginger piece, sliced
  • Salt to taste
  • 2 teaspoons tamarind pulp
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • A pinch of asafetida
  • 5-6 curry leaves
  • 2 tablespoons chopped fresh coriander leaves 

Method 

  1. Cook the dal in a deep non-stick pan with four cups water till completely done.  
  2. Meanwhile dry roast cumin seeds and black peppercorns on medium heat till fragrant. Add red chillies and roast lightly. Switch off the heat and grind into a fine paste with ginger.
  3. Strain the dal water and set aside the dal to use in another dish.
  4. Boil together tomatoes, salt with the dal stock.  Add the masala paste and mix. Add tamarind pulp and mix again. Cook till the tomatoes are done, removing the scum as it rises to the top.
  5. For the tempering, heat oil in a small non-stick pan. Add mustard seeds, asafetida and curry leaves. When they splutter, add it to the rasam and mix well.
  6. Serve hot garnished with coriander leaves.

Nutrition Info

Calories 460
Carbohydrates 30.9
Protein 9.9
Fat 32.8
Other Fiber Fiber- 11.3gm
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