Teresa's Recipes
Tomato Rasam
Tomato Rasam is a beloved South Indian soup that tantalizes the palate with its zesty, spicy, and aromatic flavors. Traditionally served as a comforting dish alongside rice, this delightful concoction features ripe tomatoes, tangy tamarind, and a vibrant blend of spices that invigorate the senses. Rich in history, Rasam is often seen as a remedy for colds and digestive issues, making it both a culinary and therapeutic staple in Indian households. It's a dish that embodies the warmth and hospitality of South Indian cuisine, perfect for any occasion.
Ingredients
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons, chopped (for garnish) Coriander leaves
- 10-12 leaves Curry leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (Hing)
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Rasam powder
- 1 tablespoon, soaked in warm water Tamarind
- 4 medium-sized, chopped Tomatoes
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 100
- Fat: 2g
- Carbs: 18g
- Protein: 4g
- Sodium: 400mg
- Sugar: 6g
Instructions
- Soak the tamarind in warm water for about 10 minutes. Once softened, squeeze out the juice and discard the pulp.
- In a pot, heat a splash of oil over medium heat. Add the mustard seeds and let them splutter.
- Once the mustard seeds start to crackle, add the cumin seeds, asafoetida, and curry leaves. Stir for about 30 seconds to release their flavors.
- Add the chopped tomatoes to the pot and cook until they soften, about 5-7 minutes.
- Stir in the tamarind juice, rasam powder, turmeric powder, and salt. Mix everything well.
- Pour in the water and bring the mixture to a rolling boil.
- Reduce the heat to low and let it simmer for an additional 10 minutes, allowing the flavors to meld.
- Garnish with fresh coriander leaves before serving.
Tips
- For a spicier kick, add a few chopped green chilies along with the tomatoes.
- Rasam can be enjoyed as a soup or served over steamed rice for a wholesome meal.
- Feel free to add vegetables like carrots or beans to the rasam for added nutrition.