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    Tomato Rasam Recipe

    Uploaded by

    Jeshwinder Kaur
    1) The document provides a recipe for tomato rasam, a South Indian soup made from tomatoes, tamarind, jaggery, and various spices. It lists the ingredients and instructions for making the rasam, which involves boiling and mashing tomatoes, blending the tomato pulp with other ingredients, seasoning the rasam with mustard seeds and cumin seeds, and simmering it before serving. 2) The document provides two recipes for rasam - a standard tomato rasam and a quick version. The quick rasam uses tomatoes, black pepper, cumin seeds, and curry leaves for flavor, and is seasoned with mustard seeds and curry leaves in ghee before serving garnished with coriander.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Tomato Rasam Recipe

    Uploaded by

    Jeshwinder Kaur
    268 views4 pages
    1) The document provides a recipe for tomato rasam, a South Indian soup made from tomatoes, tamarind, jaggery, and various spices. It lists the ingredients and instructions for making the rasam, which involves boiling and mashing tomatoes, blending the tomato pulp with other ingredients, seasoning the rasam with mustard seeds and cumin seeds, and simmering it before serving. 2) The document provides two recipes for rasam - a standard tomato rasam and a quick version. The quick rasam uses tomatoes, black pepper, cumin seeds, and curry leaves for flavor, and is seasoned with mustard seeds and curry leaves in ghee before serving garnished with coriander.

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    1) The document provides a recipe for tomato rasam, a South Indian soup made from tomatoes, tamarind, jaggery, and various spices. It lists the ingredients and instructions for making the rasam, which involves boiling and mashing tomatoes, blending the tomato pulp with other ingredients, seasoning the rasam with mustard seeds and cumin seeds, and simmering it before serving. 2) The document provides two recipes for rasam - a standard tomato rasam and a quick version. The quick rasam uses tomatoes, black pepper, cumin seeds, and curry leaves for flavor, and is seasoned with mustard seeds and curry leaves in ghee before serving garnished with coriander.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    268 views4 pages

    Tomato Rasam Recipe

    Uploaded by

    Jeshwinder Kaur
    1) The document provides a recipe for tomato rasam, a South Indian soup made from tomatoes, tamarind, jaggery, and various spices. It lists the ingredients and instructions for making the rasam, which involves boiling and mashing tomatoes, blending the tomato pulp with other ingredients, seasoning the rasam with mustard seeds and cumin seeds, and simmering it before serving. 2) The document provides two recipes for rasam - a standard tomato rasam and a quick version. The quick rasam uses tomatoes, black pepper, cumin seeds, and curry leaves for flavor, and is seasoned with mustard seeds and curry leaves in ghee before serving garnished with coriander.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    TOMATO RASAM RECIPE

    Enjoy the South Indian soup also known as rassam or chaaru or saaru made from tomatoes, tamarind and jaggery.

    Ingredients:

    2 Tomatoes
    2 Red chillies
    4 cups Water of boiled dal (stock)
    1 stalk Curry leaves
    1 stalk Mint leaves
    1 stalk Coriander leaves
    1- 2 cloves Garlic grated
    2-3 pinches Clove-cinnamon powder
    1/2 tsp Sambhar masala
    8-10 Peppercorns
    2 pinch Hing (Asafoetida)
    1 1/2 tsp Cumin seeds
    1/2 tsp Mustard seeds
    1 marble sized ball of jaggery or 1/2 tsp. sugar
    1 small strip Tamarind
    1 tbsp Ghee or oil
    Salt to taste

    How to make tomato rasam:

    Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.

    Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside.

    Peel away the broken skin of boiled tomatoes and mash them into a pulp

    To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender.

    In a deep pan, add the stock.

    Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.

    Add garlic to it and stir.

    Season the rasam with the prepared tadka.

    Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

    Serve hot as a soup or with steaming hot plain rice and papads

    2)
    Easy/Quick South Indian Rasam (avasara rasam)
    Prep time - under 5 mins
    Cook time - under 10 mins
    Serves -2
    Ingredients needed
    Ripe tomatoes -2-3
    Whole black pepper - 1 tsp
    Cumin seeds/jeera - 1 tsp
    Curry leaves - few
    For the seasoning
    Ghee - 1 tsp
    Mustard seeds -1 tsp
    Curry leaves - few
    For garnishing
    Coriander leaves - finely chopped
    Preparation
    Dry grind pepper and jeera coarsely and keep it aside.This is the rasam powder for this recipe.
    Method
    Boil tomatoes in water for 3-4 minutes (just enough water to cover the tomatoes). Switch off the flame and keep it closed for 5 minutes.
    After 5 minutes, remove the skin and mash the tomatoes well.
    Add the ground rasam powder, few curry leaves, salt needed and let it boil for about 5 minutes.

    Then add 1 1/2 cups of water and switch off the flame once froth starts forming at the top.(see pic)
    Heat a tsp of ghee, add mustard seeds, when it splutters, add curry leaves and pour it over the rasam.
    Garnish with finely chopped coriander leaves.

    Note
    You can powder equal quantities of black pepper and jeera/cumin seeds in advance and store it in an airtight container. Use 1 tbsp (flat) of that powder
    to prepare this rasam.
    You can add 2-3 crushed garlic for more flavor along with the rasam powder if preferred.
    Tips for preparing a good rasam (for beginners)
    Always boil rasam in low flame.
    Switch off, once rasam becomes frothy at the top.Do not boil after that as it will not taste good.
    Adding curry leaves and coriander leaves makes it more flavorful.
    Do not avoid seasoning.

    3)

    Simple Rasam

    Serves 4
    Preperation Time 30 Minutes
    Contents
    Green Vegetables
    Ingredients
    250 gms tomatoes, quartered
    1 onion, chopped
    4 cloves garlic, crushed
    4 green chillies, chopped
    1 lemon-sized ball of tamarind
    1 tbsp jaggery
    1 tsp mustard seeds
    10 curry leaves
    1 red chilli, broken into two
    1 tsp coriander seeds roasted & powdered
    1 tsp cuminseeds roasted & powdered
    2 tsps peppercorns roasted & powdered
    tbsps oil
    Recipe
    1.Extract the pulp of tamarind by soaking it in a cup of hot water.

    2. Boil the tomatoes, chillies and garlic in 4 cups of water.


    3. Add the ground spices, jaggery and tamarind pulp and simmer for 15
    minutes.
    4. Heat the oil.
    5. Splutter the mustard seeds.
    6. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a
    minute.
    7. Pour it over the tomatoes.
    8. Serve hot.

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