Tomato Rasam- Tangy hot and spicy thin tomato soup/rasam
Tomato Rasam is a delicious thin spicy tomato soup from Southern India. The version I am sharing is from Andhra Pradesh and is popular as Tomato Charu. I loved this version more as it have all the flavors- salty,spicy, tangy and little sweet
Rasam and Sambhar are the most popular Recipe from Southern Indian . There are numerous delicious recipes of making different type of rasam/ charu/ saaru . This tomato rasam is my favorite one , it can be served with hot rice or can be served as a soup/appetizer .
Making tomato rasam is very easy and simple . I just grind the tomatoes and make a puree in a blender jar. Though I have seen many blanch the tomatoes and remove the skin but I make it simple no peeling no straining the pulp needed. Just make puree and add in the cooking pan and then add all the spices and simmer. But if wish you can blanch or peel the tomatoes or sieve it after making the puree.
For making Rasam you do need a good Rasam powder so either you make fresh rasam powder at home or use a ready made one. I have used MTR brand rasam powder as its my favorite , you can use your favorite one or grind fresh at home.
Try to use ripe red tomatoes to make this rasam . The color of the rasam depend on the quality of tomatoes and the rasam powder used. The other ingredient which gives a nice aroma and freshness to the rasam is freshly chopped coriander leaves so don’t skip adding it.
Tamarind and jaggary are also added in tomato charu which balance the taste and make it slight different and tangy. The thickness of tomato rasam can be adjusted slightly as per individual choice though it is always on a thinner side. Do try it once and you will be making it regularly. Serve hot tomato rasam with ghee and rice or just have it like a soup.
You can also check these recipes-
- Mysore Rasam
- Set Dosa
- Beans Thoran
- Mysore Bonda/ Goli Bajje
- Lucknawi Daal
- Matar Mushroom Curry
- Lauki Moong Daal Cheela
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- 4 big Tomatoes / Tamatar
- lemon size Tamarind / Imli
- 3/4 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Turmeric Powder / Haldi Powder
- 2 tsp Rasam Powder
- 1.5 tsp Jaggary / Gud * grated
- to taste Salt / Namak
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 2 tsp Clarified Butter / Desi Ghee
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard Seeds / Rai *
- 1/4 tsp Asafoetida / Hing powder
- 12 Curry Leaves / Kadi Patta
- 2 Dried Red Chilli, Whole
- Soak tamarind in a cup of water , when it become soft then mash and squeeze it and take out the pulp and keep aside.
- Roughly chop the tomatoes and grind in a blender and make a smooth paste.
- Add the tomato puree in a pan and add 3 cups of water ,chili powder and turmeric and boil on medium heat for 5 minutes.
- Now add the tamarind water (1 cup) and salt in the pan and cook for 2-3 minutes.
- Now add rasam powder and cook further for 3-4 minutes on medium heat.
- Heat ghee in small pan and add the cumin seeds and mustard seeds. when they start crackling then add the dried red chilies , asafoetida and curry leaves.
- Add this tadka on the boiling rasam and switch off the heat
- Add chopped fresh coriander and cover the pan with a lid so it will absorb all the flavour. serve after 5 minutes.
- Serve hot after with rice and ghee or as a soup