Tomato Rasam Recipe | Udupi style simple tomato rasam with step by step photos:
There is lot of confusion among people regarding the recipe and origin of rasam.Each region has its own touch to this simple recipe.Tomato rasam is nothing but a hot south Indian Tomato soup with aroma of Indian spices.In Karnataka we also call it as tomato saaru. Traditionally a rasam is a sour and spicy soup that has tamarind juice and tomato as main ingredients.But whether to add tamarind juice or not always depends on the quality of tomatoes we use.I don’t usually combine tomatoes and tamarind in a single recipe unless the tomatoes are very mild.And in our traditional Udupi style rasam,we skip adding tamarind along with tomatoes.However,as I always mention it’s all about what our taste buds demand.If you like the flavor of tamarind juice in tomato rasam go ahead and add 1 or 2 tsp of tamarind juice.To balance the flavor also add a small piece of jaggery.I personally do not prefer adding both tamarind and jaggery.
I have kept this rasam recipe as simple as possible.Try the recipe,serve it with hot steaming white rice or drink it like a soup.Both ways it’s refreshing and sure to silence your taste buds 🙂 ..Oh ! yes.. did I mention about rasam powder ? I have already posted the recipe of rasam powder.I have used same rasam powder in rasam recipe.
tomatoes – 4 or 5
rasam powder – 2 tsp
salt – to taste
ghee – 1 tsp
mustard – 1 tsp
curry leaves – 10
dry red chilli – 1
asafoetida – a pinch
crushed garlic cloves – 4 or 5
- Make cut marks on tomatoes so that it becomes easy to remove peels once they are cooked.
- Add tomatoes with cuts into a pressure cooker and add 3 cups of water.
- Pressure cook on high flame for 2 whistles.
- Transfer the pressure cooked tomatoes into a mixing bowl.Do not throw away the water in cooker.
- Peel the tomatoes and mash them well.
- Squeeze and strain so that only tomato juice is taken.Squeeze it well without leaving any juice in pulp.Now pour the water left in cooker on tomato pulps and strain it again.After this tomato pulps can be discarded.
- Now add 2 tsp of rasam powder and salt to taste.
- Boil on medium flame for about 5 minutes.
- While rasam is boiling,prepare tempering with 1 tsp of ghee,10 curry leaves,a tsp of mustard seeds and 1 broken dry red chilli. You can also add asafoetida and garlic cloves.I prefer to asafoetida only when I use dal in rasam.
- Finally add few chopped coriander leaves and stir well.Our tasty,spicy,sour and flavorful tomato saaru or Udupi style tomato rasam will be ready to serve 🙂
Step by step photos:
Make cuts on tomatoes. Add them to pressure cooker. Add 3 cups of water. Pressure cook the tomatoes on high flame up to 2 whistles. Transfer pressure cooked tomatoes to a bowl and remove peels. Mash or squeeze them. Pass them through a sieve retaining only the juice. Pour the water left in pressure cooker on tomato pulp and squeeze it again.Discard the pulp and retain only the tomato juice along with water. Now add 2 tsp of rasam powder and stir well. Add salt as per taste and boil on medium flame for 5 minutes. Add a tempering of mustard seeds,curry leaves and 1 broken dry red chilli in a tsp of ghee. Finally add few chopped coriander leaves and stir.
And our traditional Udupi style Tomato Rasam will be ready to serve 🙂