Tomato Rasam (Without Rasam Powder)

Name: Tomato Rasam (Without Rasam Powder)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium tomatoes, chopped; 4-5 garlic cloves, lightly crushed; 1½ tsp tamarind paste OR tamarind extract from a small lemon-sized piece of tamarind; 3-4 cups water; to taste Salt; ¼ tsp turmeric powder; 1 tbsp coriander seeds; 1 tsp cumin seeds (jeera); ½ tsp whole black peppercorns; 1 tbsp ghee or oil; ½ tsp mustard seeds; 2 dried red chilies; 5-6 curry leaves; ¼ tsp hing (asafoetida); 2-3 stalks of cilantro

South Indian Thaali Items · Other

Complete the plate: Serve with rice
Serves: 4
Hands-on · total: 10 min · 30 min (est.)
Walk-away: No

From my
kitchen

Worth knowing

This everyday tomato rasam gets its flavor from freshly crushed coriander seeds, cumin, and black pepper, so there is no need for rasam powder.
Lightly crushing the spices instead of grinding them into a fine powder gives the rasam a fresher aroma and cleaner flavor.
Avoid boiling the rasam for too long after adding the spices, as their fragrance is best preserved with a gentle simmer.
The consistency should be light and pourable, making it perfect to enjoy over hot rice or simply sip as a comforting soup.
Tomato Rasam pairs wonderfully with rice, papad, poriyal, or any simple South Indian meal.

Day 2 plan

Store refrigerated in portions. Reheat gently and refresh with a fresh topping, side, or sauce when serving again.

easy effortweeknight-friendlyleftover-friendlybatch-cookhigh-fiber

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Ingredients & method

Prep

10 mins

Cook

20 mins

Total

30 mins

Serves

Ingredients

2medium tomatoes, chopped4-5garlic cloves, lightly crushed1½ tsptamarind paste OR tamarind extract from a small lemon-sized piece of tamarind3-4 cupswaterto tasteSalt¼ tspturmeric powder1 tbspcoriander seeds1 tspcumin seeds (jeera)½ tspwhole black peppercorns1 tbspghee or oil½ tspmustard seeds2dried red chilies5-6curry leaves¼ tsphing (asafoetida)2-3stalks of cilantro

Instructions

01
Coarsely crush the coriander seeds, cumin seeds, and black peppercorns using a mortar and pestle or spice grinder. Set aside.
02
In a saucepan, combine the tomatoes, crushed garlic, tamarind, turmeric, salt, and water.
03
Bring to a gentle boil and cook until the tomatoes become very soft and begin to break down.
04
Add the freshly crushed spice mixture and simmer for another 5-7 minutes.
05
Taste and adjust the salt.
06
Heat ghee or oil in a small pan. Add mustard seeds and allow them to splutter.
07
Add the dried red chilies, curry leaves, and hing. Pour the tempering into the rasam.
08
Garnish with fresh cilantro and serve hot.

Worth knowing

This everyday tomato rasam gets its flavor from freshly crushed coriander seeds, cumin, and black pepper, so there is no need for rasam powder.
Lightly crushing the spices instead of grinding them into a fine powder gives the rasam a fresher aroma and cleaner flavor.
Avoid boiling the rasam for too long after adding the spices, as their fragrance is best preserved with a gentle simmer.
The consistency should be light and pourable, making it perfect to enjoy over hot rice or simply sip as a comforting soup.
Tomato Rasam pairs wonderfully with rice, papad, poriyal, or any simple South Indian meal.

Day 2 plan

Store refrigerated in portions. Reheat gently and refresh with a fresh topping, side, or sauce when serving again.