Tomato rasam made with instant homemade rasam powder; my Kerala style tomato rasam recipe is so easy to make at home. You don't need to roast the spices for the rasam powder and it can be made instantly. So no more store-bought rasam powders, and this rasam recipe has ginger and garlic and a whole lot of spices.
I am quite surprised that I have not shared rasam with you; and I thought, I will share my favorite rasam recipe with you.
The best part is you dont need any ready made rasam powder; you can simply make it while the tomatoes are simmering away. Instant rasam mix; but then you might be a bit lazy to roast the spices...or you thought that I might ask you to do so? So, again here is an easy rasam with instant rasam mix and that too without any roasting....we are using fresh ingredients here and the spices too.
I guess, bachelors will benefit more and young cooks; try my version and you will enjoy with hot steaming white rice.
My husband, Homey loves to pour rasam into a tall glass and drink and he calls it spicy tomato soup and he says, it does make you feel good; spices does make you feel better. I mean there is ginger, garlic, jeera, whole pepper, coriander seeds, hing......it will definitely make you happy!
Let's make rasam today.
Step by Step Method:
Slice tomatoes and add them into a kadai. Add in 1 cup water, Kashmiri chilli powder, and turmeric powder. Once it boils simmer for 7 minutes.
While the tomatoes are getting cooked, lets make the instant rasam powder. Add in coriander seeds, whole peppercorns, green chili, ginger, garlic, and jeera into the small mixie jar. Grind it coarsely.
Add hing (kayam) and mix. Add in the coarsely grounded rasam powder.
Add 1 cup of water, mix well. Allow it to come to a boil and let it simmer for 3 minutes. Add in 1/2 cup tamarind water (puli vellom), sharkara (jaggery) and 1/2 tsp salt, again let it simmer for another 2-3 mins.
Sprinkle chopped coriander leaves and let it simmer again for 2 minutes. Lastly heat a tadka pan with coconut oil, add in mustard seeds, methi (fenugreek) seeds, broken red chilies, and curry leaves. Pour this over the rasam and cover with a lid until served.
Serve hot with rice.