Andhra Style Tomato Rasam Recipe

Tomato Rasam Recipe: The traditional tomato rasam of Andhra Pradesh is famous for its tangy, spicy and sour taste. This soup-like dish is especially served during the winter and rainy season. It is usually eaten with rice or even alone as a soup. Let’s know in detail how to make this delicious dish.

Tomato Rasam Recipe: Ingredients

The following ingredients will be required to prepare Andhra style tomato rasam:

Main Ingredients:

1. Tomatoes – 3-4 (ripe, chopped into thick pieces)
2. Tamarind – 1 small ball (soaked and juiced)
3. Cooked toor dal – 1/4 cup (optional, for thicker rasam)
4. Water – 3-4 cups

Tomato Rasam Recipe For Spices:

1. Mustard seeds – 1 tsp
2. Dried red chillies – 2-3
3. Curry leaves – 8-10
4. Asafoetida – 1 pinch
5. Turmeric powder – 1/2 tsp
6. Red chilli powder – 1 tsp
7. Coriander powder – 1 tsp
8. Black pepper powder – 1/2 tsp
9. Cumin seeds – 1 tsp
10. Garlic – 3-4 cloves (crushed)

Other Ingredients:

1. Ghee/Oil – 2 tsp
2. Coriander leaves – 2 tsp (finely chopped)
3. Salt – to taste

Method of Preparation

Step 1: Prepare Tomato Paste

1. Firstly wash the tomatoes and chop them into big pieces.
2. Cook them on low flame in a pan with 1 cup of water.
3. Once the tomatoes become soft, mash them and strain them.
4. Keep the prepared puree aside.

Step 2: Prepare Tamarind Juice

1. Soak soaked tamarind in 1/2 cup of water and extract its juice.
2. Strain the tamarind pulp well and keep the juice aside.

Step 3: Prepare Masala

1. Dry roast cumin seeds and black pepper on a pan on low flame.
2. Grind it coarsely in a mixer. This rasam powder is ready.
3. This powder will be used to enhance the spicy flavour of the rasam.

Step 4: Cooking the rasam

1. Heat ghee/oil in a deep pan.
2. Add mustard seeds and let them crackle.
3. Next add curry leaves, dried red chillies, asafoetida and crushed garlic.
4. Add turmeric powder and coriander powder and saute lightly.
5. Now add tomato paste and tamarind juice to it.
6. Add 2-3 cups of water and mix well.
7. If you want thick rasam, add cooked toor dal to it as well.
8. Add salt, red chilli powder and prepared rasam powder.
9. Boil the mixture on low flame for 10-12 minutes, so that all the spices are well infused.

Step 5: Tempering (optional)

1. Heat 1 tsp ghee in a small pan.
2. Add some asafoetida and 1 dried red chilli to it.
3. Pour this tempering over the prepared rasam.

Step 6: Serving Preparations

1. Transfer the rasam to a serving vessel.
2. Garnish with finely chopped coriander leaves on top.
3. Serve it with hot rice or as a soup.

Tips and Suggestions

1. Taste Enhancement: If you like a more spicy taste, add extra red chilli powder.
2. If you want to use less ghee or oil, keep the tempering mild.
3. Taste Variation: If tamarind is not available, sourness can be brought in by using more raw mango or tomatoes.
4. Accompaniments: Papad, pickles and ghee-coated rice taste amazing with this rasam.

Nutritional Information

• Calories: Around 80-100 per serving
• Protein: 3-4 grams
• Fiber: 2-3 grams
• Vitamin C: High in amount

Tomato Rasam Recipe: Andhra style tomato rasam is a versatile recipe, a wonderful combination of spicy and sour flavours. It is not only delicious but is also considered beneficial for digestion. Consuming it hot provides relief from cold and cough. You can easily make it at home with this simple recipe.

Make this tempting Rasam at home by following simple recipe