Tomato Rassam Recipe: A Tangy and Comforting South Indian Delight

Tomato Rassam is a quintessential South Indian dish known for its tangy, spicy, and aromatic flavors. This dish is not just a comfort food but also a go-to remedy for colds and digestive troubles. With its roots in traditional Indian cuisine, Tomato Rasam is a simple yet deeply satisfying dish that can be enjoyed as a soup or paired with rice for a wholesome meal. Let’s dive into how to make this classic recipe.

Ingredients

For the Rasam Base:

• 4 medium-sized ripe tomatoes
• 1 lemon-sized ball of tamarind (soaked in warm water and pulp extracted)
• 4 cups water
• 1 teaspoon turmeric powder
• 1 teaspoon jaggery (optional, for balancing flavors)
• Salt to taste

For the Spice Mix (Rasam Powder):

• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 2-3 dried red chilies
• 1 tablespoon toor dal (pigeon peas)

For Tempering:

• 1 tablespoon ghee (clarified butter) or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 garlic cloves (crushed)
• A pinch of asafoetida (hing)
• 1 sprig curry leaves
• 2-3 dried red chilies (optional)
• Fresh coriander leaves for garnish

Instructions

Step 1: Prepare the Spice Mix

1. Dry roast the cumin seeds, black peppercorns, coriander seeds, dried red chilies, and toor dal in a pan over low heat until aromatic.
2. Let the mixture cool and grind it into a coarse powder using a spice grinder or mortar and pestle. Set aside.

Step 2: Cook the Tomatoes

1. Blanch the tomatoes in boiling water for 2-3 minutes. Remove the skin and mash them into a pulp or blend them for a smoother texture.
2. In a large saucepan, combine the tomato pulp, tamarind extract, turmeric powder, and salt. Bring the mixture to a boil.

Step 3: Add the Spice Mix

1. Add the prepared spice mix to the boiling tomato-tamarind mixture.
2. Stir well and let it simmer for 5-7 minutes to allow the flavors to meld together.

Step 4: Temper the Rasam

1. Heat ghee or oil in a small pan.
2. Add mustard seeds and let them splutter. Then add cumin seeds, crushed garlic, asafoetida, curry leaves, and dried red chilies.
3. Pour this tempering over the simmering rasam and mix well.

Step 5: Final Touches

1. Add jaggery if using and adjust the seasoning.
2. Garnish with freshly chopped coriander leaves and turn off the heat.

Serving Suggestions

Can be served as a light soup or poured over steamed rice for a comforting meal. Pair it with papad and a side of vegetables for a complete South Indian feast.

Tips and Variations

• For a richer flavor, add a pinch of fenugreek seeds to the tempering.
• You can use ready-made rasam powder if short on time, but homemade powder enhances the taste.
• Adjust the consistency by adding more or less water, depending on your preference.
• For a vegan version, replace ghee with any plant-based oil.

Tomato Rasam is a testament to the simplicity and depth of South Indian cuisine. With its zesty, spiced flavors, it’s a dish that warms both the body and the soul. Give this recipe a try and bring the taste of traditional South India to your kitchen!

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