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Tomato Rasam is a light, tangy, and flavorful South Indian soup, perfect as a soothing meal on its own or as part of a traditional Indian feast. It’s quick to make and delicious, with fresh ingredients and aromatic spices. Follow this easy recipe for a comforting bowl of warmth!Ingredients:
- 6 ripe tomatoes, quartered
- 6 garlic pods
- 6 curry leaves
- 1 tbsp coriander leaves (or stems)
- 1/6 tsp turmeric powder
- 2 cups water
- 1 tbsp salt
- Cook the Tomatoes: In a pressure cooker, combine the quartered tomatoes, garlic pods, curry leaves, coriander leaves, turmeric powder, salt, and water. Cook for 10 minutes on medium heat.
- Blend and Strain: Once the tomatoes are cooked, allow the mixture to cool slightly. Blend until smooth, then strain to remove any pulp or seeds, resulting in a clear, flavorful rasam base.
- Seasoning: In a small pan, heat 1 tablespoon of oil or ghee. Add mustard seeds, a pinch of hing (asafoetida), whole cumin seeds, fenugreek seeds, and curry leaves. Fry until the mustard seeds pop and the mixture becomes fragrant.
- Combine and Boil: Pour the seasoned oil over the rasam base and bring the entire mixture to a boil.
- Add Spices: Stir in 2 tablespoons of rasam powder and an optional 1 tablespoon of ghee for extra richness. Remove from the heat once combined.
- Garnish: Finish with 2 tablespoons of freshly chopped coriander leaves for a burst of freshness.
Recipe from Vetran Actress
She is an excellent cook, a gracious host, a nature lover, a faithful friend and a loving mother.
