Tomato Rasam

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.7
  • Total Fat: 7.6 g
  • Cholesterol: 5.5 mg
  • Sodium: 1,180.8 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 6.9 g
  • Protein: 7.3 g

View full nutritional breakdown of Tomato Rasam calories by ingredient


Introduction

An appetizing soup, that can be relished as a starter or part of the main course with cooked white rice! Great for those days when you are down with a cold or would like to simply stay indoors and relax! An appetizing soup, that can be relished as a starter or part of the main course with cooked white rice! Great for those days when you are down with a cold or would like to simply stay indoors and relax!
Number of Servings: 4

Ingredients

    Tamarinds, 0.25 cup, pulp
    Tomatoes (On the vine clusters), 1.5 - 2
    Dal (Toor Dal), 0.5 - 1 serving ( 1/4 - 1/2 cup, cooked)
    Rasam powder, 3 tbsp (Add curry powder, if rasam powder is not available)
    Turmeric powder - 1 tsp
    Salt, 1.5 tsp (adjust to taste)
    Water, tap, 4 cup (8 fl oz)

    For tempering
    -----------------
    Asafoetida (hing), 0.25 tsp
    Butter - Ghee, 2 tsp
    Black Mustard seeds, 1 tsp
    Cumin seed, 1 tsp
    Curry Leaves, 1 sprig
    Cilantro, raw, 5 tbsp

Tips

Crushed garlic fried in ghee can be added before tempering and add to the rasam. This would provide us with the health benefits of garlic in an easy way.


Directions

Boil tamarind pulp, curry powder (better if rasam powder is used, could not find that in the Ingredients here), salt, turmeric powder with gently squeezed tomatoes and 1.5 cups of water till the tamarind loses its raw flavor. Meanwhile, cook toor dal (yellow lentil) in water till it the dal is soft and can be mashed. When the tamarind mixture, now close to 'rasam' comes to a boil, add the cooked lentils and add the rest of the water and simmer on medium heat. Once the rasam forms a froth, remove from heat. Now in a frying pan, heat ghee or vegetable oil and add a black mustard seed, if it crackles, add the rest. When all the seeds crackle, add cumin seeds, asafoetida (optional, if you do not enjoy the flavor, but makes for the authenticity of south indian cooking), a spring of curry leaves. remove from heat and add this tempering to the rasam and garnish with cilantro and hot rasam is ready to relish!

Serving Size: makes about 5 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SRIVIDYAY.