Tomato Rasam is a healing and comforting curry. You can make this with simple ingredients like tomatoes, garlic, slendro, and spices. It is simple yet rich in nutritional value. In Ayurveda, rasam is considered a healing curry. Some people drink this like soup when they suffer a cold because rasam boosts immunity and detoxification.
I use the freshest ingredients and make it the most authentic way to get the full benefits. Just the soothing aroma of this curry wakes your senses. Enjoy this recipe as a soup, or add it to some warm rice.
I must thank my Tamil friend Venga for teaching me this recipe. The best and most authentic recipes come from our older generations, and I never take their cooking experience for granted. They are original and corruption free.
After having this rasam, I became a rasam fan. However, this will not work with store-bought rasam powder. The only spices I use in this rasam are cumin, black pepper, turmeric, and asafoetida. The secret of the tase is that I don’t overpower this with too many spices. The spices can be homemade, as shown in the video; this rasam has an authentic soothing flavor. This curry creates a satisfying meal, and the taste will leave you craving more.
Ingredients for Rasam
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 tablespoon cumin seed crushed
- 1 teaspoon peppercorn crushed
- 4 cloves of garlic crushed
- 1 big gooseberry size or a tablespoon of tamarind. Soaked in hot water
- 4-5 red chili
- 1/3 teaspoon asafoetida powder
- 1 stem curry leaves
- 2-3 tomatoes
- 1 teaspoon salt
Directions for Making Tomato Rasam.
- To begin, Add a tablespoon of coconut oil to the pan. Then when the oil is hot, add mustard seeds. Next, cover with a lid and wait for the mustard seeds to pop. Once the mustard seeds are crackled, remove the lid. At this time, add the crushed garlic and red chili. Then stir until the red chili turns darker in color.
- After that, add in cumin, black pepper powder, and curry leaves. Then add the tomatoes and stir. Next, cover and cook until the tomatoes are soft. Stir occasionally.
- For the next step, add 1/2 teaspoon of turmeric powder and 1/3 teaspoon of asafoetida powder. Stir everything together. Then mash the tomatoes well with a masher or a spoon. If the tomatoes are not soft enough, cook some more.
- Finally, add 4 cups of soaked tamarind juice. Add salt as needed. Stir everything together; when the rasam starts to simmer, add cilantro. The depth of flavor in this rasam is beyond explanation. You can enjoy this as soup or have it with rice.
