Tomato Rasam / Tomato Charu / Spicy tomato Rasam with step-by-step pictures and detailed recipe. This Tomato Rasam is one of the most comforting foods made with tomatoes, onion, garlic, and spices. This is popularly served in the South region and it’s almost a daily affair in most of the houses. It is either served for lunch or dinner and also an appetizer.
However, the main purpose of serving rasam with lunch is to help food digest easily. It can be either consumed by mixing it with rice or as Rasam Wadas. . Rasam rice is also suitable for kids as it is mildly spiced and easily digested.
Spicy Rasam
For making this tomato rasam spicy, add more chilies and peppercorns in this recipe. Also, increase the number of tomatoes accordingly. I have not used any rasam powder in this recipe. Only freshly ground onion, garlic, chili, and spices paste. It tastes so good and flavourful.
Tadka / Tempering of Rasam
Tadka plays a very key role in the taste of rasam. In this recipe, I have used ghee for tadka that lends a very good taste to it. If you are Vegan, you can do the tadka in coconut oil as well. Key ingredients for tadka are curry leaves and asafoetida / hing. You can add tadka even just before serving rasam.
Step-by-Step Recipe of Tomato Rasam
Ingredients:
This recipe will serve 2
2 medium Full ripe tomatoes
2-3 pieces of dry tamarind soaked in water
2 tsp Ghee for frying
a handful of Curry leaves
a handful of finely chopped coriander leaves
1-2 tsp jaggery powder or as required
Ingredients to pound together coarsely:
2 Green chill1 small onion chopped
1/2 tsp black peppercorns
3-4 Garlic cloves
1/2 tsp cumin seeds
1/2 inch Cinnamon stick
Method:
1. Firstly, Chop tomatoes into big pieces and keep all the ingredients like garlic, onions, curry leaves, cumin seeds, pepper, tamarind, green chili ready on a plate.
2. Add just enough water to cover the tomato pieces.
3. Add tamarind and boil till tomatoes become just soft.
4. Allow it to cool. Grind to smooth paste and strain to remove seeds and skin. etc.
5. Dilute the rasam if necessary, add salt and jaggery.
6. Heat little ghee, add curry leaves and asafoetida hing powder. Fry pound ingredients in ghee till they release oil.
7. Add this to tomato juice and Boil for 1 or 2 minutes.
8. Garnish with coriander and curry leaves and serve it hot. 9. If you want to serve this rasam as an appetizer strain it just before serving.
Tomato Rasam
Ingredients
- 2 medium Full ripe tomatoes
- 2-3 pieces of dry tamarind soaked in water
- 2 tsp Ghee for frying
- a handful of Curry leaves
- a handful of finely chopped coriander leaves
- 1-2 tsp jaggery powder or as required
- Ingredients to pound together coarsely:
- 2 Green chill1 small onion chopped
- ½ tsp black peppercorns
- 3-4 Garlic cloves
- ½ tsp cumin seeds
- ½ inch Cinnamon stick
Instructions
- Firstly, Chop tomatoes into big pieces.
- Add just enough water to cover the pieces.
- Add tamarind and boil till tomatoes become just soft.
- Allow it to cool. Grind to smooth paste and strain to remove seeds and skin. etc.
- Dilute the rasam if necessary, add salt and jaggery.
- Heat little ghee, add curry leaves and asafoetida hing powder. Fry pound ingredients in ghee till they release oil.
- Add this to tomato juice and Boil for 1 or 2 minutes.
- Garnish with coriander and curry leaves and serve it hot. 9. If you want to serve this rasam as an appetizer strain it just before serving.
Nutrition
Finally, also check these recipes here:
Dal Tadka, Restaurant Style
Buttered Corn
Beetroot Raita
