Tomato Rasam

          This is a very popular South Indian style soup which is either had with rice or with some croutons / bread sticks for a light comfort meal. It tastes great as an appetizer too. No meal is complete without rasam. 

          It is light on the tummy and I like having it with hot steamed rice and accompanied with some papad / fryums. It simply tastes divine. So check the step by step pictorial recipe to prepare my version of this yummy Tomato Rasam.

          There are many versions to this yummy and refreshing soup. It helps in warding off cold and congestion. Have it piping hot for all the health benefits. It can be prepared with homemade rasam powder or a store bought one. Choice is yours. 

           I usually make it with a paste made of cumin seeds, peppercorns and garlic. But in this recipe I added some store bought rasam powder too. Both ways it tastes just yummy. 

• 4 tomatoes, chopped
• 1 tbsp. oil
• 2 sprigs curry leaves
• 1 dry red chili
• 1 tsp. garlic, chopped
• 1/2 tsp. peppercorns 
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. tamarind paste
• 3-4 cups water
• 1 tbsp. ghee
• 1/2 tsp mustard seeds
• 1/4 tsp. asafoetida (hing)
• 1 tbsp. rasam powder
• 1 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with dry red chili, cumin seeds and peppercorns. Sauté for a few seconds. Then add the garlic and 1 sprig curry leaves. Stir fry till the garlic changes colour.

          Now add the chopped tomatoes, salt, turmeric powder and tamarind paste. Mix everything well and then add the water.

          Pressure cook for 3 whistles. When cool, blend into a puree and strain.  keep aside.

          Heat ghee in a pan and temper with mustard seeds. After it stops spluttering, add asafoetida, rasam powder and remaining curry leaves. Sauté for a few seconds. 

          Add the prepared rasam and bring it to a boil. Simmer for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve hot as an appetizer, with hot steamed rice or as a soup.

                  Heat oil. Temper with dry red chili, cumin seeds & peppercorns. Sauté few 
                  seconds. Add garlic & 1 sprig curry leaves. Sauté till garlic changes colour.

                           Add chopped tomatoes, salt, turmeric powder & tamarind paste. 

                                Mix everything well & add the water.

                                 Pressure cook for 3 whistles. 

                                When cool, blend into a puree & strain.  keep aside.

                  Heat ghee & temper with mustard seeds. Then add asafoetida, rasam 
                  powder & remaining curry leaves. Sauté for a few sec. 

                           Add prepared rasam & bring to a boil. Simmer for 2-3 minutes. 

                                Switch off the flame & garnish with coriander leaves. 

                                Serve hot as an appetizer, with hot steamed rice or as a soup.