Tangy Tomato Rasam Recipe

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Prep Time 10 Minutes

Cooking Time 40 Minutes

Servings 2-3

Rating

Rasam is a must item with steamed rice for lunch or dinner in South India. In addition to being hot and spicy, Tomato Rasam also has a tangy flavor due to tomatoes. Serve this Rasam with rice or you can even have it as a soup.

Ingredients

For The Rasam Masala

1 tspmasoor dal (split red lentil)
1/2 tspchana dal (split bengal gram)
1 tspcoriander (dhania) seeds
3whole dry kashmiri red chilies , broken into pieces
5 to 6peppercorns (kalimirch)
1/8 tspcumin seeds (jeera)
4 to 6curry leaves (kadi patta)

Other Ingredients

2 tbsptoovar (arhar) dal
1/2 cuptomato pulp
1/4 cuptamarind water
1/4 cupturmeric powder (haldi)
Saltto taste
2 tspcoconut oil or any other refined oil
1/4 tspmustard seeds ( rai / sarson)
3 to 4curry leaves (kadi patta)
1/4 tspasafoetida (hing)
2 tbspchopped coriander (dhania) for the garnish

Directions

For the Rasam masala

Combine all the ingredients in a small non-stick pan, and dry roast on a slow flame for 5 to 7 minutes or till they release flavor and stir continuously and keep it aside.
Allow it to cool slightly and blend in a mixer to a smooth powder and keep it aside.

How to proceed

In a pressure cooker add toovar dal and 1 cup of water and pressure cook for 35 min.
Allow the steam to escape before opening the lid and whisk the dal thoroughly and boil it.
Add tomato pulp, tamarind water, turmeric powder and salt, mix it well and simmer for 3 to 4 minutes and stir continuously.
Add Rasam masala, and 3 cups of water, mix well and simmer for 5 to 7 minutes.

For the tempering

Heat oil in a small non-stick pan and add mustard seeds and when the seeds crackle, add curry leaves and asafoetida and saute on a medium flame for a few seconds.
Pour the tempering over the boiling Rasam and mix it well.
Garnish with the coriander and serve it hot.

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