Tomato rasam is regular south-indian dish. It is basically tangy and sometimes spicy too. l like spicy! Preparation of rasam varies from kitchen to kitchen . Rasam prepared by my mother is different from rasam prepared by my mother-in-law. Ingredients are mostly same but the way preparing it is different. The rasam powder, i use is prepared by my mum. you can use MTR or any other. you really want to know which version of rasam i opted after marriage…I loved my mum’s recipe but i just mixed up both recipes to make it easier. here goes my recipe of rasam which eventually comes from both mums!
2 tomatoes( red and ripe)
walnut shell sized tamarind
pinch of turmeric powder
1tsp rasam powder
1/2 tsp chilly powder
1/2 tsp of freshly crushed pepper corns
chopped cilantro leaves( coriander leaves)
2 cups of water
3 crushed garlic cloves
1 tsp of mustard+cumin seeds
6-7 curry leaves
1 dry red chilly
pinch of asafoetida (hing)
Take two red and ripe tomatoes. Cut each of them in 4 pieces. Boil tomato pieces and tamarind in water for 1 minute. Allow it to cool. Mash it with hand and sueeze off thoroughly. you can discard the fibre and seeds you get after squeezing it. (My mum does not remove it). Add turmeric powder, salt , chilly powder, jaggery and pepper powder to it r and put on heat to boil it. Boil for 5-6 mins. For tempering , take small pan. heat oil. Put crushed garlic. Allow it to become brown. Add mustard+cumin seeds. Allow it to splutter. Add curry leaves , asafoetida (hing), red chilly and pour it over boiling rasam. Put off the heat. add cilantro and put the lid on it. Dont open it for atleast 5 mins. Serve it with steamed rice.
a) Take only ripe tomatoes.
b) Do not over boil rasam . once you prepare it , you will understand the time it requires to boil.
c) I like spicy rasam so i have used chilly powder also. If you don’t want it to be spicy, just pepper powder is enough.