Lip-Smacking Tomato Rasam Recipe to Warm Your Soul - 24 Mantra Organic

Rasam, which literally translates to “essence” or “juice” is a savoury, tangy, spicy, and sometimes even sweet soup-like preparation. It is a South-Indian meal staple and is touted for its many health benefits. Rasam preparation varies from region to region and household to household. Some individuals may make it spicy, others may load it up with vegetables, while some prefer a thin, watery consistency. In this post, we will look at the most basic rasam – tomato rasam, along with some exotic tomato rasam recipes that are worth trying out.

Thakkali Tomato Rasam Recipe

This tomato rasam recipe finds its origin in Kerala and requires the following ingredients:

• Half a cup of fresh coriander stems (leaves are optional)
• Three large, ripe and juicy tomatoes, quartered.
• Eight cloves of medium-sized garlic
• An inch of ginger, roughly chopped.
• Two teaspoons of cumin seeds
• A quarter of a teaspoon of black pepper powder
• A tablespoon of gingelly oil
• Half a teaspoon of mustard seeds
• Half a teaspoon of urad dal
• Two whole red chillies, broken with seeds removed
• A pinch of hing
• A sprig of curry leaves
• A teaspoon of rasam powder
• Two cups of water
• Salt, to taste

Here is how you can prepare Thakkali Tomato Rasam:

1. Add the coriander stems, garlic pods, ginger, cumin seeds, and black pepper powder to a mixer jar and prepare a coarse masala. Remove the paste and set aside.
2. In the same mixer jar, blend the quartered tomatoes into a smooth paste. You may even blanch the tomatoes before pureeing them for a deep colour.
3. Heat a pan over the lowest setting of your stove and heat the gingelly oil. Add the mustard seeds and let them splutter. Now, add the urad dal and fry them until they turn golden.
4. Add the red chillies, hing, and saute them for a few seconds. Next, add the freshly ground coriander stem masala and saute it until it releases a pleasant aroma. Sprinkle in the rasam powder and salt.
5. Pour in the tomato puree and saute it for a few minutes.
6. Finally, add the water and let the rasam simmer for about 9 to 10 minutes while stirring occasionally. Serve hot with some rice and pappadums!

Spicy Andhra-Style Tomato Charu Rasam Recipe

The Andhra-version of the tomato rasam recipe is more piquant than your regular rasam. Here is a list of the main ingredients:

• 4 to 5 medium-sized tomatoes
• Tamarind pulp prepared by soaking a teaspoon of tamarind in a quarter cup of hot water
• Two teaspoons of rasam powder
• Two cups of water
• A teaspoon of gingelly oil
• Salt, as per taste

For the tempering, you will need:

• A tablespoon of gingelly oil
• Half a teaspoon of mustard seeds
• Hald a teaspoon of cumin seeds
• A pinch of hing
• A sprig of curry leaves
• Two whole dry red chillies

Once you have all the ingredients in order, here is the Tomato Charu Rasam Recipe:

1. Start by blending the tomatoes into a smooth puree.
2. Heat the oil in a heavy-bottomed pot and add a teaspoon of rasam powder to it, saute for about 10 seconds, then add the tomato puree.
3. Pour in the two cups of water into the pot and let the tomato rasam simmer for about 3 to 4 minutes with the lid on, and 2 to 3 minutes without the lid.
4. Add the tamarind pulp, salt, remaining rasam powder to the rasam and let it cook for about 5-10 minutes.
5. Meanwhile, heat the oil reserved for tempering in a tadka pan, and add the remaining ingredients in the following order – mustard seeds, cumin seeds, whole red chillies, curry leaves, and hing.
6. Pour the tempering over the charu and cover it with a lid for about 5 minutes. Serve with rice or as a soup.

Lentil-Based Mysore Tomato Rasam Recipe

If you are looking for a milder and creamier tomato rasam recipe, then you ought to try the Mysore Tomato Rasam. You will need:

• One-third cup of arhar dal pressure cooked with 1.5 cups of water
• Two teaspoons of tamarind pulp
• A teaspoon of rasam powder
• Three medium-sized ripe tomatoes, quartered
• One-fourth cup of freshly grated or desiccated coconut
• A tablespoon of oil
• Salt, to taste.
• Two teaspoons of powdered jaggery.
• A cup of water

Additionally, for the tempering, you require:

• A tablespoon of ghee
• Half a teaspoon of mustard seeds
• A pinch of hing
• A sprig of curry leaves
• Two whole dry red chillies

Here are the steps to prepare the Mysore Tomato Rasam recipe:

1. Grind the tomato chunks and coconut into a smooth paste.
2. Heat the oil in a heavy-bottomed pan and saute the tomato-coconut paste. Now add the rasam powder and salt.
3. Mash the arhar dal and saute it with the tomato-coconut paste. It should release a pleasant aroma.
4. Pour in the water and stir in the tamarind pulp and jaggery.
5. Let the tomato rasam simmer for 6-8 minutes with the lid on, and stir occasionally.
6. Prepare the tempering by heating ghee and adding mustard seeds, hing, curry leaves, and red chillies to it.
7. Pour the tempering over the rasam and let it sit for 3-4 minutes before serving with rice.

You now know the tomato rasam recipe in three ways. They are quick, easy, and delightful to taste. However, if you wish to elevate its flavours and make it even more delicious, we recommend the use of organic spices and produce. It will accentuate the authentic taste of these tomato rasam recipes, and you can get your money’s worth!

Try 24 Mantra Organic’s Rasam Powder and savour the taste of organic goodness.