ReshKitchen

Rasam | How to make Tamilnadu style Rasam | Tomato Rasam

Rasam is an integral part of SouthIndian Lunch menu. You can prepare Rasam within 15 minutes if you have Rasam Powder handy. It can also be served as a soup.

Servings	Prep Time
4 people	5minutes

Cook Time	Passive Time
20minutes	10 miutesSoak time for Tamarind

Servings	Prep Time
4 people	5minutes

Cook Time	Passive Time
20minutes	10 miutesSoak time for Tamarind

Ingredients

2 Tomatoes
tamarindsmall lemon sized. Soak it in 2 cups of warm water for 10 minutes
1tbsp Rasam Powder
1/2cup Pressure Cooked Toor Daal
1/2tsp hing/Asafetida
1/2tsp turmeric
1/2tbsp salt
1/2tsp ghee
coriander leavesfor garnishing

To Temper

Instructions

Heat ghee in a sauce pan and add roughly chopped tomatoes
Saute for a minute
Add 1/4 cup plain water, salt, turmeric, tamarind water and Rasam Powder
Let the whole mixture boil in medium flame for about 10 minutes
Mash the Toor Daal and add it in Rasam
Let it boil in low flame for a minute or two
Turn off the stove
Heat ghee in a Tadka Pan and add Mustard seeds, Jeera,Curry leaves,Hing
Let it splutter
Add this to Rasam just before serving
Adjust salt and garnish Rasam with Coriander leaves

Recipe Notes

You can add few chopped garlic pieces along with Tomato if you want
If you don’t have Rasam Powder use a mix of 1/2 tsp Black Pepper Powder + 1 tbsp Coriander Powder
I prefer adding Tadka at the end, however if you are running out of time you can first prepare tadka in the sauce pan, add tomatoes, saute it and then follow the steps as mentioned in the recipe
I have seen people adding only diluted daal water (paruppu thanni) instead of pressure cooked Daal,however we both like Rasam vandal with that paruppu and tadka. So I add 1/2 cup of paruppu
You can also Masoor Daal instead of the usual Toor Daal