Tomato Rasam Recipe Video
Rasam is a famous South Indian soup. It is often prepared during festivals, especially on Onam. In a traditional Onam meal, it is preceded by a sambar rice course and is followed by curd rice. There are various methods to prepare rasam. But the taste of rasam depends on sour ingredients(i.e tomatoes or tamarind or raw mangoes, etc) that are used in the dish. Learn easy and simple method to prepare tasty rasam through this recipe video of rasam.
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientLentils
Ingredients
Toor Dal - 100 grams
Tomatoes - 200 grams, cut into pieces
Water - 250 milliliters
Curry leaves – 3 sprigs
Rasam powder - 2 teaspoons
Water - 250 milliliter or more
Lime juice – 2 tablespoons
Pure ghee - 2 teaspoons
Black mustard seeds - 1/4 tablespoon
Jeera - 1/4 tablespoon
Hing ( asafoetida ) - A pinch
Cilantro – few sprigs, chopped
Directions
MAKING
1) In a pressure cooker, cook the toor dal and cut tomatoes in water for 10 minutes,
2) Transfer the cooked toor dal and tomates into a saucepan. Keep it on the stove and bring to a boil. Put in the curry leaves, salt and about 2 teaspoons of rasam powder. Boil for 2 minutes. Do not boil longer as it might lose the flavor.
3) Remove the pan from heat and add 2 tablespoons of lime juice and mix well.
4) In a small tempering pan, heat 1 teaspoon ghee. Add black mustard seeds, 1/4 spoon of jeera and a pinch of hing. Temper for 1 minute.
5) Pour the tempered ingredients into the rasam and mix well.
SERVING
6) Sprinkle cilantro and serve with steamed rice.
TIPS
Rasam powder will be available in Indian grocery stores. You can also make it by yourself. The thickness/ flavor of the rasam can be altered by you according to your taste.
1) In a pressure cooker, cook the toor dal and cut tomatoes in water for 10 minutes,
2) Transfer the cooked toor dal and tomates into a saucepan. Keep it on the stove and bring to a boil. Put in the curry leaves, salt and about 2 teaspoons of rasam powder. Boil for 2 minutes. Do not boil longer as it might lose the flavor.
3) Remove the pan from heat and add 2 tablespoons of lime juice and mix well.
4) In a small tempering pan, heat 1 teaspoon ghee. Add black mustard seeds, 1/4 spoon of jeera and a pinch of hing. Temper for 1 minute.
5) Pour the tempered ingredients into the rasam and mix well.
SERVING
6) Sprinkle cilantro and serve with steamed rice.
TIPS
Rasam powder will be available in Indian grocery stores. You can also make it by yourself. The thickness/ flavor of the rasam can be altered by you according to your taste.
Comments
Comments: 7 |
Add a Comment
chockyfoodie says :
If we are using tamarind stock, then some adjustments can be made in terms of tomatoes.
Posted on: 7 September 2011 - 2:23pm
emilyvyomahallaway says :
A traditional recipe, yet such an easy execution...thanks for sharing it
Posted on: 7 September 2011 - 1:53pm
Anonymous says :
How to make the rasam powder if I cant get a ready one?
Posted on: 7 September 2011 - 8:14am
Gossip _Goddess says :
completely diff from how I prepare rasam. not sure if I'll like it.
Posted on: 7 September 2011 - 7:27am
healthy_food says :
Thanks for sharing such a traditional recipe...
Posted on: 7 September 2011 - 5:06am
