Tomato Rasam

A thin soup with a tomato base and several spices. Traditionally eaten towards the end of the meal and believed to help with digestion
Ingredients - Serves 4-5
  • 2 medium-sized (or 200 g) tomatoes, chopped
  • 3 cups water
  • 1 tsp turmeric powder
  • 3 tsp rasam powder (adjust based on your spice/heat tolerance)
  • ½ tsp jaggery or white or brown sugar, optional
  • fresh coriander, chopped, optional
  • Salt, to taste
  • For the tempering
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2-3 dried red chillies, broken into small pieces
  • 6-8 curry leaves, optional
  • a pinch of asafoetida (hing)
  1. Place tomatoes, water and turmeric in a pot and cook till the tomatoes are very soft
  2. Add rasam powder, jaggery or sugar, and salt and let it again come to a boil
  3. Turn down the heat and simmer for 2 minutes
  4. To make the tempering
  5. Heat the oil in a pan. Fry mustard seeds and dried red chillies till the mustard seeds start to splutter
  6. Add curry leaves and a pinch of asafoetida and turn off the heat
  7. Mix the tempering into the tomato rasam
  8. Garnish with fresh coriander and serve hot with rice
  9. Rasam can also be served on its own like a soup
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