Tomato Rasam has to be one of the ultimate comfort food for a South Indian. This is my Aunt’s recipe that makes a fantastic warm broth that goes so well with hot rice. My aunt gauges how good a person can cook by tasting their rasam. Rasam is the most simple thing to make, yet so complicated. Its the technique and the fresh rasam powder that makes the difference. Here is her recipe. There is some prep work involved. We will need to make a home made rasam powder from scratch. My aunt always makes rasam powder from scratch fresh everyday for rasam. Its very simple. Here is how to do Tomato Rasam Coimbatore Style!
Add in all the rasam powder ingredients except turmeric and asafoetida to a heavy bottomed pan. No need to peel the garlic. Have the skin on. Dry roast all the ingredients on a low flame until all the spices and pulses are nice and golden. Remove off heat and let it cool.
Add in the dry roasted spices along with the turmeric and asafoetida to a spice grinder / mixie. Grind it to a very fine powder. Set aside.
A virtual hi-five to you! You just made your own rasam powder from scratch. Yay!
Soak a lime size tamarind in 1 cup of water. Let it soak for 15-20 minutes. Sqeeze the tamarind to extract all the juices. Strain the liquid to get rid of the tamarind seeds and the hard flesh. Set the tamarind juice / pulp aside.
Boil some hot water and drop in the tomatoes and let it boil for 3-4 minutes. Remove off heat and drain. Peel the skin and grind the de-skinned tomatoes to a puree. Set aside.
Now lets make rasam!
Heat sesame oil / gingely oil in a pan and add in the mustard seeds, cumin seeds and the curry leaves. Let it splutter. Add in the tamarind extract and the tomato puree. Add one cup water. Let it all come to a roaring boil.
Add in the rasam powder and salt. Let it boil for 2 minutes. Switch off the flame and add in the ghee and coriander leaves.
Tomato Rasam is ready. Serve hot with rice or have it as a soup.
- 4 fenugreek seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon pepper corn
- 2 teaspoon toor dal
- 1 dried red chilli
- 2 cloves garlic
- 4 curry leaves
- ½ teaspoon turmeric
- ⅛ teaspoon asafoetida
- 1 Lime size Tamarind
- 1 cup water
- 3 medium size ripe country tomatoes
- 1 tablespoon sesame/gingely oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 sprig curry leaves
- 1 teaspoon ghee
- 3-4 stalks chopped coriander leaves
- 1 teaspoon salt
- Add in all the rasam powder ingredients except turmeric and asafoetida to a heavy bottomed pan. No need to peel the garlic. Have the skin on. Dry roast it on a low flame until all the spices and pulses are nice and golden. Remove off heat and let it cool.
- Add in the dry roasted spices along with the turmeric and asafoetida to a spice grinder / mixie and grind it to a very fine powder. Set aside.
- Soak a lime size tamarind in 1 cup of water. Let it soak for 15-20 minutes. Sqeeze the tamarind to extract all the juices. Strain the liquid to get rid of the tamarind seeds and the hard flesh. Set the tamarind juice / pulp aside.
- Boil some hot water and drop in the tomatoes and let it boil for 3-4 minutes. Remove off heat and drain. Peel the skin and grind the de-skinned tomatoes to a puree. Set aside.
- Heat sesame oil / gingely oil in a pan and add in the mustard seeds, cumin seeds and the curry leaves. Let it splutter. Add in the tamarind extract and the tomato puree. Add one cup water. Let it all come to a roaring boil.
- Add in the rasam powder and salt. Let it boil for 2 minutes. Switch off the flame and add in the ghee and coriander leaves.
- Tomato Rasam is ready. Serve hot with rice or have it as a soup.
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