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| Tongue tickling tomato rasam is ready |
I had a good yield of tomatoes from my garden over this summer. To take full advantage of the
freshly grown organic tomatoes from my garden, I used it in salad, tomato chutney, sambar and other curries. One recipe that stood out from others was, the tomato rasam. I made it at least twice in a week. The rasam tasted awesome, probably because the tomatoes were garden fresh. There was great appreciation from the family. Above all, the rasam is quick and easy to make. You can drink it as a soup or eat it with rice. So here goes the recipe.....
Preparation time:15 min
Cooking time: 5 min
Difficulty: Easy
Serving size:4
Ingredients
freshly grown organic tomatoes from my garden, I used it in salad, tomato chutney, sambar and other curries. One recipe that stood out from others was, the tomato rasam. I made it at least twice in a week. The rasam tasted awesome, probably because the tomatoes were garden fresh. There was great appreciation from the family. Above all, the rasam is quick and easy to make. You can drink it as a soup or eat it with rice. So here goes the recipe.....
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| Main ingredients |
Cooking time: 5 min
Difficulty: Easy
Serving size:4
Ingredients
- Tomatoes(medium) - 5 to 6
- Black pepper - 1 tsp
- Cumin seeds - 1 tsp
- Mustard seeds - 1/2 tsp
- Split urad dal - 1/2 tsp
- Whole dried red chillies - 2 nos
- Turmeric powder - 1/4 tsp
- Curry leaves - few
- Coriander leaves - few(for garnishing)
- Ginger - 1 inch piece
- Garlic - 3 cloves(medium)
- Oil - 1 tsp
- Hinge(Asofetida) - 3 pinches
Coarsely grind pepper-cumin separately and ginger-garlic(along with unmashed tomato) separately
- Boil the tomatoes(with 2 cups of water) in a vessel covered with lid, for 5 minutes.
- Dry grind the pepper and cumin seeds. This will be the rasam powder(masala). 1/2 of this powder is good enough for the rasam. If you want the rasam to be extra spicy add all the rasam masala powder.
Filter the water from the boiled tomatoes and mash it using a vegetable masher - Filter the water from the boiled tomatoes and keep the water aside.
- Mash the tomatoes with a vegetables masher. If there is any tomato skin not mashed, separate it out and grind it along with ginger and garlic coarsely.
- If you prefer you can puree the boiled tomatoes, instead of mashing. I like mashing it rather than pureeing it.
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| Cook on low-medium heat |
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| Do the seasoning separately and add to rasam |
- In a vessel (good enough to hold 6 cups of water) add the mashed tomato and the water saved from the boil tomatoes and bring it to a boil on medium heat.
- Reduce the temperature to low and add turmeric powder, rasam powder and the coarsely ground ginger garlic and give it a mix.
- Add 2 more cups of water, meanwhile do seasoning with 1 tsp of oil, mustard seeds, split urad dal, curry leaves, dry red chilli and hinge.
- Add this seasoning to the rasam that's about to boil.
- Garnish with chopped coriander leaves and remove from stove.
- Aromatic, tongue tickling tomato rasam is ready to be tasted.
Tongue tickling tomato rasam is ready
Nutritional facts
Tomatoes rich in antioxidants help protecting the cardiovascular system and improves bone health. The potassium in tomatoes regulates blood pressure by providing natural dilation of blood vessels. For health benefits of spices used refer Essential Spices for Healthy Cooking and for the herbs used refer Herbs for Cooking and their Health Benefits.
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| Tomato Rasam with hot rice to enjoy |
With so many benefits of tomato, including it in everyday meal becomes important. Why not make an exclusive tomato recipe to enjoy the
health benefits and build your immunity. Try this tongue tickling tomato rasam and let me know your comments.
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