Tomato rasam is a quick Andhra soup that is flavored with ripe tomatoes, garlic, homemade fresh rasam powder, and all other spices which are healthy as well as tasty. Mix Rasam with rice and enjoy the delicious Indian meal. The step-by-step photo procedure with detailed video recipe.
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Traditional rasam is mixed with mashed rice and is especially served for kids which helps indigestion. Add fewer chilies while serving kids. Tomato, garlic, curry leaves, cilantro, coriander & cumin seeds, tempering seeds, and red chilies are added in rasam. Can also add pepper to relieve from cold or cough. Best combination with aloo fry or Chicken Fry or pappad or chicken pakora.
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Sour, salty, sweet, bitter, astringent, and pungent all these tastes are mixed in rasam which balances healthy food. In this post, I have made rasam powder that is just enough for this recipe. Also known as Thakkali in Tamil and Tomato Charu in Telugu.
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Tips for perfect Tomato Rasam:
- Do not over roast dry spices it will burn and rasam will change the taste.
- Garlic will release a little bit of moisture and rasam powder will become a paste while blending. Blend all dry spices first and then add garlic.
- Always prefer ripe tomatoes for perfect rasam.
- Do not burn tempering and rasam powder rasam will change its taste.
- Taste and adjust salt and tamarind as required.
Tomato rasam recipe video:
Tomato rasam recipe card:
Tomato rasam is a quick Andhra soup that is flavored with ripe tomatoes, garlic, homemade fresh rasam powder, and all other spices which are healthy as well as tasty. Mix Rasam with rice and enjoy the delicious Indian meal.
- corinader seeds – 1 spoon
- cumin seeds – 1 spoon
- Redc chillies – 7
- curry leaves – 1/4 cup
- garlic cloves – 6
- ripe tomatoes – 9
- tamarind – small leamon size
- salt – 1 spoon
- turmeric – 3 pinches
- oil – 2 spoons
- tempering seeds – 1/2 spoon
- red chilli – 1
- chopped coriander leaves – a handful
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Add coriander seeds – 1 spoon, cumin seeds – 1 spoon, and red chilies – 7.
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Dry roast for 30 seconds.
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Add curry leaves – 1/4 cup and dry roast for 30 seconds.
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Do not over roast it will burn and the taste will changes.
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Slightly cool and add to the blender. Blend to a smooth powder.
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Add 6 garlic cloves blend smooth and set aside.
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Take 9 ripe tomatoes cut into slices and add to the blender.
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Also, add small lemon size tamarind.
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Blend to a smooth puree and set aside.
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Heat a pan over a medium flame add 2 spoons of oil.
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Add tempering seeds- 1/2 spoon and one halved red chili.
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Add freshly blended rasam powder stir and fry for a minute.
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Do not burn the rasam will change its taste.
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Filter tomato paste with the help of a strainer.
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Mix well until skin separates..
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Pour a little water mix and filter.
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Mix well rasam is too thick pour a glass of water.
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Add a spoon of salt (taste and add as required) and 3 pinches of turmeric.
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Mix well and boil for 3 minutes.
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Switch off the fire, take it into a serving bowl.
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Garnish with chopped coriander leaves.
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Serve tomato rasam with hot steamed rice.
- Do not over roast dry spices it will burn and rasam will change the taste.
- Garlic will release a little bit of moisture and rasam powder will become a paste while blending. Blend all dry spices first and then add garlic.
- Always prefer ripe tomatoes for perfect rasam.
- Do not burn tempering and rasam powder rasam will change its taste.
- Taste and adjust salt and tamarind as required.
Step by step procedure for tomato rasam or charu:
Making homemade rasam powder:
Add coriander seeds – 1 spoon and cumin seeds – 1 spoon.
Add red chilies. Dry roast for 30 seconds.
Add curry leaves – 1/4 cup and dry roast for 30 seconds.
Do not over roast it will burn and the taste will changes. Slightly cool and add to the blender. Blend to a smooth powder.
Add 6 garlic cloves blend smooth and set aside.
Blending tomatoes:
Take 9 ripe tomatoes cut into slices.
Add to the blender. Also, add small lemon size tamarind. If tomatoes are sour then reduce the tamarind. Blend to a smooth puree and set aside.
Tempering and boiling rasam:
Heat a pan over a medium flame add 2 spoons of oil. Add tempering seeds- 1/2 spoon and one halved red chili. Add freshly blended rasam powder.
Stir and fry for a minute. Do not burn the rasam will change its taste. Filter tomato paste with the help of a strainer.
Mix well until skin separates. Pour a little water mix and filter.
Mix well rasam is too thick pour a glass of water.
Add a spoon of salt (taste and add as required) and 3 pinches of turmeric.
Mix well and boil for 3 minutes. Switch off the fire, take it into a serving bowl.
Garnish with chopped coriander leaves. Serve tomato rasam with hot steamed rice.
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