Tomato Rasam / ಟೊಮೇಟೊ ರಸಂ
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This is my sister's way of preparing rasam. Easy to prepare, and it will awake your taste buds!
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Tomato Rasam (ಟೊಮೇಟೊ ರಸಂ)
A tangy, comforting South Indian rasam made from tomato and moong dal — your sister's easy recipe that wakes up the taste buds.
Ingredients
- Ripe tomato – 1
- Grated coconut (optional) – 1 tablespoon
- Moong dal – ¼ cup
- Rasam powder – 1½ tablespoons (or sambar powder)
- Chopped coriander leaves – 1 tablespoon
- Curry leaves – a few
- Tamarind pulp or lemon juice – to taste
- Sugar or jaggery – ¼ tablespoon
- Salt – to taste
- For seasoning: dry red chilli – 1, oil – 1 tablespoon, cumin seeds – ½ tablespoon, mustard seeds – ½ tablespoon, a pinch of turmeric, asafoetida
Instructions
- Finely chop 1 tablespoon of the tomato and set aside.
- Chop the remaining tomato into large pieces. Pressure cook with moong dal, a pinch of turmeric, and 2–3 drops of oil, adding enough water. After 1 whistle, switch off and let cool.
- Grind the cooked dal mixture in a mixie for about 30 seconds into a smooth paste. Add 1 tablespoon of grated coconut while grinding, if desired.
- Heat oil in a pan, add dry red chilli, mustard seeds, cumin seeds, asafoetida, and turmeric. Once it splutters, add the finely chopped tomato and sauté until soft.
- Add the rasam powder (or sambar powder) and the ground mixture. Add tamarind pulp, salt, sugar, and enough water to thin the rasam.
- Once it starts boiling, add the chopped coriander and curry leaves, plus a pinch of hing. Boil for 5 minutes, then remove from flame. Serve with hot rice.
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