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Easy Tomato Rasam Recipe,how to make simple Tomato Rasam

Priya Joshi | Aug 5, 2016 | 6 Comments so far

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Easy Tomato Rasam Recipe with step by step photos
Tomato Rasam is One of the easiest recipe i have ever make.Rasam is one the dish that used to make every day in south indian kitchens. Rasam is very light and goes best with rice. There is no lentils used in this Tomato Rasam recipe.


I have used good quality of tomatoes here. I found this simple tomato rasam recipe best in cold.I was suffering from cold past few days i feel that rasam helps me to fight against cold.(It works for me atleast).
I recently made Rasam powder at home so i was excited to use that again.
While preparing rasam, main thing you have to keep in mind is " never boil rasam so much" once it comes to boil and you see a foamy layer forming over it, just turn it off and add a bunch of coriander leaves.And the Next thing is always keep the rasam bowl of pan covered till you serve it. Because then the aroma can escape. I just read these tips from the book so i am sharing with you.


I love this easy tomato rasam with plain rice. I adopted this rasam recipe veg recipes of india blog and i loved it.

Other South indian Delicacies 
Mysore Masala Dosai
Bisi bele bath
Tomato dal Rasam
Toor Dal Rasam

Recipe Details for making Tomato Rasam below:

  Recipe Thakkali Rasam-how to make tomato rasam

Prep Time :5 min
Cook Time :20 min( including Boiling tomatoes)
Total Time :25 min
Main Ingredient :Tomato
Serves :2
Cuisine : South Indian

Ingredients:
  • 2 large tomatoes
  • Water to blanch tomatoes[4 cup approx]
  • Salt to taste
  • 1 tsp oil
  • 5-6 curry leaves
  • 2 dry red chilies
  • 1 tsp cumin seeds
  • 1/2 inch Ginger
  • 5-6 garlic cloves
  • 1/4 cup fresh coriander ,chopped
  • a pinch of red chili powder [ optional]
  • 4-5 black peppercorn
  • Rasam powder[ to sprinkle,optional]
Method/Assembling: 
  1. Take a wok boil water first. Add whole tomatoes and blanch them for 7 mins or until it started remove its skin.
  2. Drain tomatoes and remove the skin of tomatoes.(Don't throw the drained water as we will use it for later.)
  3. Make a fine puree of blanched and skinned tomatoes.
  4. Keep the puree aside.
  5. Now take mortal and pestle. Add coriander,black peppercorn,Garlic,ginger and cumin seeds. Crush them and keep it aside.
  6. Now, Heat oil.
  7. Add curry leaves and tomato puree.
  8. Add crushed coriander mixture.
  9. Add salt and red chili powder in that.
  10. Add 1 to 2 cup water and rasam powder.
  11. Boil the soup for 5 min.
  12. Serve hot.
Note:
  • you can avoid rasam powder.
  • I have added 4-5 fenugreek seeds while tempering which is totally optional.

 Equipment Needs for this recipe


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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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