Tomato Rasam Recipe (Without Rasam Powder)
What is Rasam
Rasam is a traditional South Indian dish that is popular across the Indian subcontinent. It is a flavorful, tangy, and spicy soup that is often served with rice and is known for its ability to aid digestion and soothe sore throats.
Rasam is a flavorful and tangy soup that is popular in South Indian cuisine. It is made with a blend of spices and herbs, such as tamarind, tomatoes, black pepper, cumin, and mustard seeds, which are simmered together to create a delicious and comforting broth. The soup is typically served with rice and is known for its ability to aid digestion and soothe sore throats.
Variations of Rasam
There are several variations of Rasam, each with its own unique flavor and texture. Some popular variations include:
“Tomato Rasam” is made with a blend of tomatoes, tamarind, and spices, and is a popular variation.
“Lemon Rasam” is made by adding lemon juice to the basic recipe, which gives it a tangy and sour flavor.
“Mango Rasam” is made by adding mashed mangoes to the basic recipe, which gives it a sweet and fruity flavor.”Garlic Rasam” is made by adding garlic to the basic recipe, which gives it a pungent and spicy flavor.
Rasam is a traditional South Indian dish that is popular across the Indian subcontinent. It is a flavorful, tangy, and spicy soup that is often served with rice and is known for its ability to aid digestion and soothe sore throats.
Nutrition – Rasam
Rasam is a nutritious dish that is low in calories and high in vitamins and minerals. It is also a good source of antioxidants and fiber. The tomatoes and tamarind used in the recipe are rich in Vitamin C, which is important for maintaining a healthy immune system. The spices and herbs used in the recipe, such as cumin and black pepper, have anti-inflammatory properties and are known to aid digestion and soothe sore throats. Overall, Rasam is a healthy and comforting dish that can be enjoyed as part of a balanced diet.
Step by Step Tomato Rasam Recipe (Without Rasam Powder)
Tomato Rasam Recipe (Without Rasam Powder)
Ingredients
- 2 tbsp oil
- 1 tbsp Cumin (Jeera)
- 3 cloves garlic
- 1 tsp mustard seeds / rai
- 3 cups water
- 1 cup tamarind paste
- 2 dried red chilli
- curry leaves
- pinch Asafoetida / hing
- 1 to Tomato
- ¼ tsp turmeric powder
- 1 tsp black pepper
- 1 tsp salt
- 1 green chillies
- coriander stems
- coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and chop green chilli, coriander leaves, and tomato.
Cooking
- Now, take a Blender and add cumin seeds, pepper corns, garlic cloves and coriander stems.
- Blend to a coarse paste without adding any water. If needed, only add 1-2 tsp of water and keep aside.
- Then, heat oil in a Kadai or Pan and add mustard seeds, dried red chillies, curry leaves and hing. Let the spices turn fragnant.
- Now, add in the prepared masala paste and saute for a minute or two.
- After that, add chopped tomato, salt, turmeric powder and chopped green chilli. Saute for few seconds or until tomato becomes soft.
- Then, add tamarind extract and water. Mix very well and cover with the lid. Let it simmer for 5-6 minutes over low flame.
- At the end, garnish with chopped coriander leaves and enjoy piping hot Rasam with steamed rice or idli.
Equipment Used for This Recipe
Notes & Tips
- Tamarind substitutes: If tamarind paste is not available then you could substitute it with lemon juice. Just add juice of half lemon when rasam is finished simmering. Adjust the quantity depending on your taste. However, taste of tamarind is different than lemon but it is a good and easy substitute for tamarind.
- Black pepper corns: Adjust the quantity according to your preference.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
- The variations mentioned above are a great way to add more flavor and nutrition to the dish. You can also experiment with other ingredients such as lemon juice, mango, or garlic to make it more interesting.
- It's important to use ripe and juicy tomatoes for best results. Adjust the seasoning and add more salt or tamarind pulp as per your taste.
- The rasam can be stored in an airtight container in the refrigerator for up to a week. However, it's best to consume it within a couple of days for optimal freshness and taste.
Nutrition Information (Note: Approximate)
FAQs – Tomato Rasam Recipe
What is Rasam?
Rasam is a traditional South Indian soup that is typically made with a combination of spices, tamarind, and other ingredients. This dish is well-known for its distinct flavor and is often served as a palate cleanser between meals.
What ingredients are required to make Rasam?
Rasam typically requires a combination of spices, including cumin, coriander, black pepper, and dried red chili. It also contains tamarind, tomatoes, and other ingredients like garlic and ginger. The combination of these ingredients creates a flavorful, tangy soup that is both warming and refreshing.
Is Rasam gluten-free?
Yes, Rasam is gluten-free and is suitable for those with gluten sensitivities or intolerances. However, always check.
What are the health benefits of Rasam?
Rasam is considered to be a healthy dish due to its high content of antioxidants, vitamins, and minerals. It is also believed to have anti-inflammatory and digestive benefits, making it a great dish to include in a balanced, healthy diet.
What is the origin of Rasam?
Rasam originated in South India and has been a staple dish in the region for centuries. It is often served as a side dish with rice or enjoyed as a soup on its own.
What are some variations of Rasam?
There are several variations of Rasam, including tomato Rasam, pepper Rasam, and lemon Rasam. Each variation uses different ingredients and spices to create a unique flavor profile. Some variations also incorporate ingredients like lentils or vegetables to add a different dimension to the dish.
How to serve Rasam?
Rasam is typically served as a soup, either on its own or as a side dish with rice. It can also be used as a flavorful broth for stews or other dishes. Additionally, it is commonly served as a palate cleanser between meals, helping to refresh the taste buds and stimulate digestion.
See Also:
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