Authentic South Indian Tomato Rasam

Ingredients

• 4 ripe tomatoes, chopped (800g) 4 ripe tomatoes, chopped (800g)
• 1 tablespoon tamarind paste (15ml) 1 tablespoon tamarind paste (15ml)
• 1 teaspoon cumin seeds (5g) 1 teaspoon cumin seeds (5g)
• 1 teaspoon black peppercorns (5g) 1 teaspoon black peppercorns (5g)
• 1 teaspoon mustard seeds (5g) 1 teaspoon mustard seeds (5g)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 tablespoon Rasam powder (15g) 1 tablespoon Rasam powder (15g)
• 2 tablespoons ghee (30ml) 2 tablespoons ghee (30ml)
• 1 sprig curry leaves 1 sprig curry leaves
• 2 dried red chilies 2 dried red chilies
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 4 cups water (950ml) 4 cups water (950ml)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat ghee over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add cumin seeds, black peppercorns, dried red chilies, and curry leaves. Sauté for a minute until fragrant.
3. 3.
   Add minced garlic and sauté until golden brown.
4. 4.
   Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes turn soft and mushy.
5. 5.
   In a separate bowl, dissolve tamarind paste in 1 cup of water.
6. 6.
   Add the tamarind water to the pot and mix well. Cook for 5 minutes.
7. 7.
   Add Rasam powder and stir to combine.
8. 8.
   Pour in the remaining water and bring the Rasam to a boil. Reduce the heat and simmer for 10 minutes.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot as a soup or with steamed rice.

Treat your ingredients with care...

• Tomatoes — Use ripe tomatoes for the best flavor and texture.
• Tamarind paste — Adjust the quantity according to your preference for tanginess.
• Rasam powder — Homemade Rasam powder is recommended for an authentic taste.
• Curry leaves — These aromatic leaves add a distinct flavor to the Rasam. If unavailable, you can omit them or substitute with bay leaves.
• Ghee — For a vegan version, substitute ghee with vegetable oil.

Tips & Tricks

• Adjust the spiciness by adding more or fewer black peppercorns.
• For a thinner consistency, add more water.
• To make it more substantial, add cooked lentils or chickpeas.
• Serve Rasam with steamed rice and a side of papadums for a complete meal.
• Leftover Rasam can be refrigerated and enjoyed the next day.

Serving advice

Serve the hot Rasam in bowls as a comforting soup or alongside steamed rice for a traditional South Indian meal. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Rasam in a vibrant-colored bowl to showcase its rich red hue. Pair it with a side of steamed rice and garnish with a sprig of fresh curry leaves for an authentic touch.