Tuesday, January 27, 2015

Rasam~ south indian tomato soup

Hey everyone, posting a recipe after a long time. Actually I was typing it out for my friends, and thought of adding it to the blog as well.
It is called Rasam, its a south indian dish, it has many variations. Some make it with tomatoes only, some add tamarind too, and at times some lentil stock too.
The one I usually make is with tomatoes and tamarind. So sharing my version, you can adjust the sour taste as per your tastebuds.

In my household, it is a very common plus favorite dish, which I make at least once a week, or more at times. It is a best anti dote for flu.


Let's look at the ingredients.

 4 medium sized tomato, halved 
 half a lime sized seedless tamarind
1/2 cup tomato puree
1/2 tsp rasam powder
1/4 tsp red cjili powder
1/4 tsp turmeric
salt to taste
oil for seasoning
2 whole dry chili for seasoning
Fresh curry leaves, a sprig
 Fresh coriander leaves for garnish

for the spice mix
1. 1tsp Black peppercorns(kali mirch)
2. 1 tsp cummin seeds
3. 1/2 tsp coriander seeds
4. 8-10 garlic pods(if big pods, then 3)

Crush the dry spices roughly, and then add the garlic and crush it again.
the mix should be coarse not a fine mixture.
Keep it aside for later use.

Below is the coarsely grounded spice mix.


1. Add 2 cups of water and bring the tomato and tamarind to boil and turn off the heat after 5-7 minutes OR microwave on high for 4 mins. Let it cool.

2. Take out the tomatoes and tamarind and blend it in a blender to a smooth paste. Once done, sieve the paste directly into a big pot, add the remaining boiled water, add in the tomato paste too, mix and adjust the consistency. It should not be a thick gravy like consistency. It should be more flowing. By straining, you will get rid of the tomato skin and the seeds.

3. Add the rasam powder, turmeric, red chili powder and salt to the sieved tomato mix and heat it for about 10 minute. Fine white bubbles will start to appear on the rasam. Once the bubbles are formed , switch off the heat. DO NOT BRING IT COMPLETE BOIL.

You can see in the above picture.

5. Take a small pan to prepare the seasoning.
heat the oil, add mustard seeds, let those splatter.
then add the dry red chili and curry leaves, once fried, add the grounded spice mix.
fry till the garlic is light brown, then add this  to the rasam mix. See below.

Rasam is ready. Enjoy it with steamed rice, and a side dish of veggies. Or simply serve it in a bowl and savor it like a soup.

Hope you try out this recipe, and enjoy it.

Thank you for stopping by, I really appreciate your kind  feedback :) Have a great day!

1 comment:

  1. I used to do so exactly the way you explained. It's our favourite too 😀😀.