Tomato Rasam
Tomato Rasam is a delicious thin spicy tomato soup from Southern India
Servings: 5 people
Calories: 39kcal
Ingredients
- 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
tempering
- 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
Instructions
- 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
Nutrition
Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 74mg | Calcium: 18mg | Iron: 1mg