How to make Tomato Rasam - SK Khazana Recipe -

The absolute comfort food, especially during a monsoon day. Enjoy it with your family

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Rasam powder (रसम पावडर)

Cuisine : South Indian, Indian

Course : Dals and Kadhis

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For more recipes related to Tomato Rasam - SK Khazana Recipe checkout Tamatar Ki Kadhi, Tomato Saar, Tamatar Ki Kadhi, Tomato Saar . You can also find more Dals and Kadhis recipes like Sindhi Kadhi Urad Dal Kadhi Singh Nu Shaak Punjabi Sookhi Urad Dal

Tomato Rasam - SK Khazana Recipe

Tomato Rasam - SK Khazana Recipe Recipe Card

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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!

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tomato Rasam - SK Khazana Recipe Recipe

  • Tomatoes finely chopped 2 large

  • Rasam powder 1 1/2 tablespoons

  • Split pigeon pea (toor dal/arhar dal) 3 tablespoons

  • Asafoetida 3/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Tamarind pulp 1 tablespoon

  • Crushed black peppercorns 15-20

  • Cumin seeds 1 teaspoon

  • Ghee 1 tablespoon

  • Mustard seeds 1/4

  • Curry leaves 10-15

  • Steamed rice to serve

  • Fried papads to serve

Method

Step 1

Take Toor Dal in a bowl, add sufficient water. Soak it for 20-25 minutes. Drain and cook it in a pressure cooker with 1 cup water, ½ tsp asafoetida and turmeric powder till 4-5 whistles are given out. Take it out when the pressure settles, mash it well, add 3 cups water and mix well.

Step 2

Meanwhile, heat a deep pan, add tomatoes, coriander leaves, rasam powder, salt and 2 cups water, mix well, cover and cook till the tomatoes soften.

Step 3

Add the cooked dal and mix well. Add tamarind pulp and mix well. Reduce the heat, cover and let it come to a boil. Continue to boil till the mixture reduces a bit.

Step 4

Meanwhile, dry roast black peppercorns and cumin seeds in a non-stick pan till fragrant. Transfer the mixture into a mixer jar and grind to a coarse powder.

Step 5

Add this powder to the rasam, mix well and cook for 2-3 minutes.

Step 6

For the tempering, heat ghee in the same pan, add mustard seeds, remaining asafoetida and curry leaves. When the seeds splutter, add it to the rasam, cover immediately and cook for 1 minute.

Step 7

Serve it hot with rice and fried papad.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.