Tomato rasam(vegetarian, South Indian recipe).
A rasam recipe made with blended tomato, tamarind and a homemade rasam paste which includes scraped coconut, coriander seeds, cumin seeds and fenugreek seeds.
All these ingredients give this South Indian tomato rasam recipe, a deliciously tangy, mildly spiced flavor.
A completely vegetarian and vegan soup that has ingredients with healing properties.
It’s just the type of rasam (soup) for cold weather or when you are down with a fever or cold.
If you are not well, and suffering from a cold or flu and taking medication for it, the spicy and sour taste from the rasam will actually give your taste buds a chance to taste what you are eating as well as give you some relief.
Meal ideas with tomato rasam.
- If you are feeling under the weather with a flu then serve it as it is.
- Bread rusks can make it a little bit of a heavier meal for individuals who are not eating well due to illness.
- Serve with rice, poppadum, dry beef or chicken curry for a simple lunch.
- Your choice to adding the tomato rasam is endless, any type of vegetable side dishes which have been cooked with a less amount of gravy can be added to make a vegetarian meal.
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Ingredients used to make the tomato rasam and substitutes.
Tomato– any type of tomato can be used, the tomatoes are the base for this recipe, it adds a milder sweet tang to the rasam.
Tamarind- required to give the rasam its tart and sour taste.
You can find tamarind in most Asian food isles. They come in paste form or bottled, in its original form with the seeds (outer skin removed).
Asafoetida– this ingredient is widely used in Indian dishes. it’s difficult to explain the taste but Asafoetida is a regular ingredient in most Indian vegetarian recipes.
If you are unable to find this ingredient in your nearby stores. you can substitute it with garlic in this rasam recipe.
Coriander seeds, cumin seeds, fenugreek seeds- not only do these three ingredients work well together and enhance the flavor of any dish.
These three spices have healing properties that help with digestion and getting your appetite back.
Jaggery– a little sweetness to balance all of the above tangy taste. You can substitute jaggery with a few teaspoons of sugar, preferably brown sugar.
More rasam and soup recipes!
Beef bone broth based vegetable soup.
Storing- if you are hoping to make a larger batch or refrigerating any leftover tomato rasam, avoid adding the fresh coriander leaves or remove them if possible.
Store in an air-tight glass container if possible.
As this is a liquid, place it in a place where family members would not have to pull it out to get to other food items in the fridge. this is an accident waiting to happen if you’ve got kids going through the fridge constantly.
Freezing- again remove or avoid adding fresh coriander leaves before freezing. only add them as you reheat it.
You can freeze the tomato rasam for a few weeks but I would recommend that you use it within 2 weeks.
Reheating-if chilled or frozen bring the tomato rasam to room temperature and then reheat in the microwave or stovetop.
Stop food waste by- avoid food waste by freezing the extra rasam soup for a later day.
Workflow to make the tomato rasam.
- Have all the ingredients prepared and ready.
- Make the tomato base.
- Make the tomato rasam paste.
- Simmer and cook to thicken.
- Temper ingredients to add to the rasam.
- Add the tempered ingredients and chopped coriander leaves.
How
to make
tomato rasam.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
To make the Tomato base
3 medium-sized tomatoes
2 tablespoons of tamarind paste
2 teaspoon of jaggery(substitute with sugar, use as needed)
2 green chillies split
1/2 teaspoon of Turmeric powder
Rasam masala paste
4 red dried chillies
2 and 1/2 tablespoons of coriander seeds
1 and 1/2 tablespoons of cumin seed
1/2 a teaspoon of fenugreek seeds
2 garlic cloves sliced or minced (substitute with a pinch of asafoetida)
1/4 cup grated coconut
1 tablespoon of oil (any type of oil would do)
Tempering ingredients
2 tablespoons of vegetable oil
1 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
2 cloves of garlic (substitute with 1/8th teaspoon of asoefotida)
A sprig of curry leaves
2-3 cups if water
1/2 a cup of chopped coriander leaves
Method
Cut the tomatoes(3 medium) into wedges, add them to a grinder and blend for a few seconds.
Add the blended tomato into a medium-sized cooking pan, add turmeric(1/2 a teaspoon), green chillies(2 split), salt to season.
Gradually bring the blended tomato to a boil over low-medium heat.
Once boiled, shut off the flame and leave it to cool for a few minutes.
How to make
the tomato rasam
masala paste.
Place a small frying pan over low fire and pour in the oil(1 tablespoon). add red dry chillies (4 dried chillies), coriander seeds(2 tablespoons), cumin seeds(1 tablespoon), fenugreek seeds(1/2 a teaspoon).
Temper(fry)these spices for 2-3 minutes over low medium heat.
Immediately remove from the stove and let it cool for a few minutes.
Once the roasted spices are slightly cool, add them into a spice grinder with the scraped coconut(1/4 cup).
Pulse for a minute until you have a coarse paste. You might have to add a few tablespoons of water to make the blending a little easier.
Add this rasam paste to the blended tomato juice.
Resume cooking the tomato juice with the tomato rasam paste over low fire.
Add water(3 cups), sugar(1 to 2 tablespoons or substitute with 2 teaspoons of jaggery), tamarind paste(2 tablespoons), salt to season.
Heat the rasam until it reduces in half and slightly takes on the rasam consistency. This would take 15-20 minutes.
Taste the rasam and make the necessary seasoning adjustments. The taste of the rasam should be slightly tangy, mildly sweet, and salty.
Once the 20 minutes are up, bring the rasam to a rolling boil one last time only for a few seconds.
Place the frying pan you used to fry the ingredients previously, add oil(2 tablespoons), cumin seeds(1/2 a teaspoon), curry leaves(a sprig), garlic(2 cloves sliced fine, or substitute with 1/8 of a teaspoon of asafoetida), mustard seeds(1 teaspoon).
Temper these ingredients over low-medium fire for a minute or two. Remove from fire when the mustard splutters.
Immediately add the tempered ingredients into the tomato rasam. Stir well.
Shut off the stove and add in the chopped coriander leaves.
Serve mildly warm.
tomato rasam(vegetarian, south Indian recipe)
A rasam recipe made with blended tomato, tamarind and a homemade rasam paste which includes scraped coconut, coriander seeds, cumin seeds, and fenugreek seeds.
All these ingredients give this South Indian tomato rasam recipe, a deliciously tangy, mildly spiced flavor.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons
- 3 medium-sized tomatoes
- 2 tablespoons of tamarind paste
- 2 teaspoon of jaggery(substitute with sugar, use as needed)
- 2 green chillies split
- 1/2 teaspoon of Turmeric powder
Rasam masala paste
- 4 red dried chillies
- 2 and 1/2 tablespoons of coriander seeds
- 1 and 1/2 tablespoons of cumin seed
- 1/2 a teaspoon of fenugreek seeds
- 2 garlic cloves sliced or minced (substitute with a pinch of asafoetida)
- 1/4 cup grated coconut
- 1 tablespoon of oil (any type of oil would do)
Tempering ingredients
- 2 tablespoons of vegetable oil
- 1 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- 2 cloves of garlic (substitute with 1/8th teaspoon of asoefotida)
- A sprig of curry leaves
- 2-3 cups if water
- 1/2 a cup of chopped coriander leaves
Instructions
Cut the tomatoes(3 medium) into wedges, add them to a grinder and blend for a few seconds.
Add the blended tomato into a medium-sized cooking pan, add turmeric(1/2 a teaspoon), green chillies(2 split), salt to season.
Gradually bring the blended tomato to a boil over low-medium heat.
Once boiled, shut off the flame and leave it to cool for a few minutes.
HOW TO MAKE
THE TOMATO RASAM
MASALA PASTE.
Place a small frying pan over low fire and pour in the oil(1 tablespoon). add red dry chillies (4 dried chillies), coriander seeds(2 tablespoons), cumin seeds(1 tablespoon), fenugreek seeds(1/2 a teaspoon).
Temper(fry)these spices for 2-3 minutes over low medium heat.
Immediately remove from the stove and let it cool for a few minutes.
Once the roasted spices are slightly cool, add them into a spice grinder with the scraped coconut(1/4 cup).
Pulse for a minute until you have a coarse paste. You might have to add a few tablespoons of water to make the blending a little easier.
Add this rasam paste to the blended tomato juice.
Resume cooking the tomato juice with the tomato rasam paste over low fire, add water(3 cups), sugar(1 to 2 tablespoons or substitute with 2 teaspoons of jaggery), tamarind paste(2 tablespoons), salt to season.
Heat the rasam until it reduces in half and slightly takes on the rasam consistency. This would take 15-20 minutes.
Taste the rasam and make the necessary seasoning adjustments. The taste of the rasam should be slightly tangy, mildly sweet, and salty.
Once the 20 minutes are up, bring the rasam to a rolling boil one last time only for a few seconds.
Place the frying pan you used to fry the ingredients previously, add oil(2 tablespoons), cumin seeds(1/2 a teaspoon), curry leaves(a sprig), garlic(2 cloves sliced fine, or substitute with 1/8 of a teaspoon of asafoetida), mustard seeds(1 teaspoon).
Temper these ingredients over low-medium fire for a minute or two. Remove from fire when the mustard splutters.
Immediately add the tempered ingredients into the tomato rasam. Stir well.
Shut off the stove and add in the chopped coriander leaves.
Serve mildly warm.
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