Friday, October 17, 2014

Tomato Rasam Recipe (Kerala Style)


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tomato rasam

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:
Serves: 3-4

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.


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Tomato Rasam Recipe


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  tomato rasam  

  INGREDIENTS

  • Tomato: 4
  • Water: 2 to 2 1/2 cups water (divided)
  • Kashmiri Chili Powder: 1/2 to 3/4 tsp
  • Organic Turmeric: 1/2 tsp
  • Tamarind: Lemon size
  • Asafoitida (Hing/Kayam): 1/2 tsp
  • Sharkara (Jaggery): A one inch piece
  • Coriander Leaves: A small bunch, chopped
  • Salt: 1/2 tsp or as needed
  • TO GRIND COARSELY:
  • Coriander seeds: 3 tsp
  • Whole black pepper: 1 tsp
  • Green Chili: 1
  • Ginger: 1 inch
  • Garlic: 7 to 8 cloves
  • Jeera: 1/2 tsp
  • TO SEASON:
  • Coconut Oil: 1 tbsp
  • Mustar Seeds: 1/2 tsp
  • Fenugreek Seeds (uluva/Methi): A fat pinch
  • Whole Red Chilies: 2, broken
  • Curry Leaves: 1 sprig


  METHOD:

  1. Add sliced tomatoes in a kadai or pan with 1 cup water, Kashmiri chili powder, and turmeric. With ladle or spoon, lighly mash the tomatoes and allow the water to reduce (about 7 mins).
  2. While the tomatoes are getting cooked; into 1/2 cup water add in the tamarind and allow it to soak.
  3. Lets make the rasam powder; into your small mixer bowl; add in coriander seeds, peppercorns, green chili, ginger, garlic, and jeer. Grind it coarsely.
  4. Add asafoitida (kayam) into the tomato which by now has reduced and cooked throughtly. Add in the coarsely grounded rasam mix. Mix well and add 1 cup water. Allow it to boil and then simmer for 3 mins.
  5. Add in sharkara (jaggery) and 1/2 tsp salt.
  6. Squeeze out the tamarind juice (1/2 cup puli vellam) and pour into the rasam.Allow it to simmer for another 2-3 mins.
  7. Add in chopped coriander leaves and simmer for 2 mins.
  8. Lastly, heat a tadka pan with coconut oil, add in mustard seeds, fenugree seeds, broken red chilies, and curry leaves.
  9. Serve hot with rice.

NOTES

  • I used "nadan" tomatoes. The spices are not roasted for this Kerala style rasam recipe.
  • It is important for the tomatoes to be cooked and water is reduced, so do not skip it.
  • You can add 1/2 cup of water more if needed.
  • Some like to use kayam to the oil while seasoning; but since mine is already roasted I added it to the rasam; if you prefer you can add to the oil.
  • Curry leaves and coriander leaves are very important; so do not skip it.

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