Tomato Rasam without Dal and Tamarind
Tomato Rasam is a south Indian dish that's tangy, spicy, and delicious, almost like a soup. This dish is made with fresh tomatoes and a few pantry spices and has no onions or garlic.
Servings: 5 people
Calories: 68kcal
Equipment
- 1 Steel pot
- 1 Mixer Grinder
- 1 Ladle
- 1 Small frying pan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Tablespoons Coriander Seeds
- 2 Tablespoons Desiccated Coconut
- 1 Tablespoon Oil
- ½ Teaspoon Mustard
- ½ Teaspoon Cumin
- ½ Teaspoon Urad Dal
- 2 Red Chillies each broken into 2-3 pieces
- 2 Green Chillies each cut into 2-3 pieces
- Handful Curry Leaves
- A pinch Asafoetida/ Hing
- ½ Teaspoon Turmeric Powder
- 3 Medium Fresh Tomatoes each cut into half, each half sliced into 3-4 pieces
- 4.5 Cups Water
- 1.5 Tablespoons Rasam Powder
- ½ Teaspoon Jaggery Powder
- Handful Fresh Coriander Leaves chopped
- Salt as required
Instructions
- Roast coriander seeds in a pan or skillet over medium-low heat for 3-4 minutes or until they become aromatic.2 Tablespoons Coriander Seeds
- Turn off the heat and wait for the seeds to cool down completely.
- In the meantime, boil water in the kettle and set it aside.4.5 Cups Water
- Put the coriander seeds in the mixer jar and mix in desiccated coconut.2 Tablespoons Desiccated Coconut
- Make sure to grind it into a powder and set it aside to use later.
- In a steel pot, heat 1 tablespoon of oil over medium heat.1 Tablespoon Oil
- As soon as the oil is hot, fry half a teaspoon mustard seeds and half a teaspoon cumin seeds for a minute until the mustard splutters.½ Teaspoon Mustard, ½ Teaspoon Cumin, ½ Teaspoon Urad Dal
- Fry green and red chillies for a few seconds.2 Red Chillies, 2 Green Chillies
- Stir in asafoetida and curry leaves, then saute for one minute.Handful Curry Leaves, A pinch Asafoetida/ Hing
- Mix together chopped tomatoes and half tsp turmeric powder, stir until well combined.3 Medium Fresh Tomatoes, ½ Teaspoon Turmeric Powder
- First, cook the tomatoes until they are soft, and then mash them with a potato masher.
- Pour boiling water from the kettle.
- Add rasam powder, jaggery powder, and salt, then stir the mixture.1.5 Tablespoons Rasam Powder, ½ Teaspoon Jaggery Powder, Salt
- Allow the pot to simmer on the stovetop for 10 minutes.
- Add freshly ground coriander coconut powder and chopped coriander leaves to boiling rasam, then turn off the heat.Handful Fresh Coriander Leaves
- Serve tomato rasam with a bowl of steamed rice and any side dish of your choice.
Notes
Adjust the spices to match your taste.
To get the best taste and flavor, use fresh tomatoes that are juicy and well-ripened.
Do not use tomato puree or tinned tomatoes as they spoil the taste due to their high salt content and tartness.
Do not skip jaggery as it helps balance out the tangy and spiciness of rasam.
Nutrition
Calories: 68kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 83mg | Potassium: 225mg | Fiber: 3g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg
