Tomato Rasam

The first time I tried Rasam was in Dallas, Texas. Funny, right??? We were newly married and after 2 weeks of coming to USA, Mr. Parveez was offered a 2 week project in Dallas and he took me along. There happened to be an Indian restaurant very close to the hotel where we stayed and we would visit that place for lunch almost every other day. The non vegetarian food in that restaurant was not halal, leaving us with the only option of consuming vegetarian food.

After a day or two of being there, I came down with bad cold.  I was in a pretty bad state and all I needed was a some nice warm soup. We were back for lunch to the same restaurant and decided to order some Tomato soup and while going through different soup options, Mr. Parveez came acrossTomato Rasam on the menu and he ordered it for us. I still remember looking at the soup bowls that looked like they contained colored water with tadka. My expectations were really low and honestly, somewhere in my mind I wasn’t too happy with Mr. Parveez performing experiments with my taste buds while I suffered from bad cold.

Anyways, the first spoon of the Rasam in my mouth and I had a party of flavors in my mouth. The spice was so mild, yet so prominent to make its mark and leave that tingling sensation on your tongue. The taste was so delicious that while you have a spoonful in your mouth, your soul craves for another one. And, the best part was the reaction of my sinus. My nose block just opened up and I started feeling so much better since now, I could smell the lovely flavors as well. From that day, till the day we stayed in Dallas and were in that restaurant for lunch, we would order the Tomato Rasam everytime.

And, after I returned home, I started my research on Rasam and discovered that Rasam is made in different flavors, Tomato Rasam is just one among the many and from there started my journey on making different rasam at home. We enjoy it more during winter and fall. My kids love it with boiled rice and every sinus congestion, cold and flu season…Rasam is always a part of our meal.

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Tomato Rasam

Indian style Tomato soup cooked with spices and tempered with Mustard seeds and curry leaves.

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Cuisine

Indian

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 TBLSP Toovar daal Washed
• 1/2 tsp Turmeric Powder
• 1/2 tsp Salt More or less according to your taste
• 6 No. Tomato Medium size, chopped
• 14 cups Water More if needed
• 1/2 tsp black pepper powder
• 1/2 tsp Red chili powder
• 1 tsp Rasam powder
• 1 No. Ginger 1 inch, grated or pureed
• 1 cup Coriander leaves chopped
• 1/2 tsp Mustard seeds Rai dana
• 15 No. curry leaves
• 1/4 tsp Asafoetida hing
• 3 No. Dry Red Chili
• 2 TBLSP Ghee

Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 2 TBLSP Toovar daal Washed 1/2 tsp Turmeric Powder 1/2 tsp Salt More or less according to your taste 6 No. Tomato Medium size, chopped 14 cups Water More if needed 1/2 tsp black pepper powder 1/2 tsp Red chili powder 1 tsp Rasam powder 1 No. Ginger 1 inch, grated or pureed 1 cup Coriander leaves chopped 1/2 tsp Mustard seeds Rai dana 15 No. curry leaves 1/4 tsp Asafoetida hing 3 No. Dry Red Chili 2 TBLSP Ghee

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Instructions

1. Boil the Toovar daal with Tomatoes, Turmeric powder, salt and water. Once its cooked, mash the daal and tomatoes properly.

   
2. Keep cooking and add the black pepper powder, Red chili powder, Rasam powder, ginger puree and coriander leaves. At this point, make sure you add more water if needed. Rasam is watery and not too thick.

   
3. For tempering, add Ghee to a pan. Add mustard seeds, curry leaves, asafoetida and dry red chilies. Once they splutter, add it to the Rasam. Serve hot with boiled rice.