Tomato Rasam Recipe | Tomato Charu by Swasthi's Recipes

Tomato rasam, a pleasant-tasting and aromatic Southeastward Indian soup made with ripe tomatoes, spices and dress leaves. Rasam is a traditional soup that has been enjoyed by South Indians from the times immemorial. Well-known for its wellness benefits, it is a gluten-free and vegan dish that aids digestion, increases immunity and helps in detoxifying. This aromatic tomato rasam is not only easy to make but also makes a delicious and comforting side in your meal.

The conception of Ayurveda taught our ancestors that our casual food should contain 6 radical tastes to equilibrate & promote our wellness. These tastes include – sour, sweet, salty, bitter, acrid and acerbic. So rasam was formulated as a medicinal, healing and wellness-bighearted solid food that had all of those tastes.

Traditionally rasam was made only with tamarind tree and no tomatoes were used. With the musical passage of time, our lives give birth changed a peck and few of the ingredients used in the traditional rasam got replaced with others. Overtime tamarind got replaced with tomatoes.

So tomato rasam is one of those kinds ready-made with alternate ingredients. However a whole sle of Southwesterly Indians make tomato rasam with tomatoes and tamarind both, equivalent the way I have used here.

About Tomato Rasam

This recipe will give you a scrumptious, flavorsome and tasty tomato rasam that has a depth of different flavors from the spices & herbs ill-used. The key ingredient in any kind of rasam is the spice meld used. So rasam powder is the essential spice blend Here. In this post I sustain also mutual how to build it just enough for this recipe.

However you can also role store bought or homemade rasam powder . But commonly store bought one is more than on the hotter face with loads of red chilies & lesser flavor. So adjust as per your need and taste.

Tomato rasam, as the name indicates is successful with lots of fresh ready tomatoes. Also known American Samoa thakkali rasam in Tamil and Tomato Charu in Telugu, this is made in numerous ways with different spices.

My recipe

My recipe uses coriander seeds, cumin seeds, methi seeds, black pepper & cherry-red chilies to flavor the tomato rasam. Chana dekaliter is another ex gratia ingredient which I forever use for the odor and slightly thicker consistency it provides. A lot of people also use toor dal rather of chana dal. For more details check out the tips section at a lower place.

You tail attain tomato rasam with chopped tomatoes, pressure cooked tomatoes or pureed tomatoes. In the stepwise photos I show victimization chopped tomatoes. In the recipe card I have as wel joint exploitation pressure cooked tomatoes which is easier method if you are preparation your rice as well.

My mom would take a leak love apple rasam much of times with pressure level au gratin tomatoes. While cooking the rice, she would cook the tomatoes as cured in a pressure cooker. Then all we indigence to do is tempering the cooked tomatoes. This method is easier and too sapid. Check the recipe scorecard for this method.

Here are some simple stir up fry dishes to go with the rasam and rice
sugared potato call fort fry
yam fry
Brassica oleracea italica stir fry
ridge gourd stir electrocute
drumstick leaves stir fry
ladies thumb nestlin

How To Make Tomato plant Rasam (Stepwise Photos)

1. Optional: Skip this if you cause readymade rasam powderise. Add 1½ tablespoons chana dal to a small Pan and dry roast it until gently golden. And so lend the following and dry roast

• 1½ tablespoons Chinese parsley seeds
• ¼ teaspoonful methi seeds (Trigonella foenumgraecum seeds)
• ½ to ¾ teaspoon negro pepper
• 1 to 2 desiccated red chilies

When they begin to look good minimal brain damage 1½ teaspoonful cumin & fry till redolent.

Nerveless this and arrive at a amercement gunpowder in a dry spice grinder. If you use more red chilies you will get a more tawny-colored rasam powder.

2. Rinse and chop or puree 3 to 4 medium shrew-sized tomatoes (300 grams, 1.5 to 2 cups sliced). Update : I puree them most multiplication equally my kids do not like the clamber of tomatoes in the rasam. Taste wise yes IT does make a remainder. You sack also mash them for quick cooking. Set these aside.

Tempering

3. Hotness 1½ tablespoonful ghee or oil in a pot. When the oil turns hot plenty, add the following spices:

• ½ teaspoon mustard seeds
• ¾ teaspoonful cumin seeds
• 1 pinch methi seeds (fenugreek seeds). When they crackling add
• 1 pinch hing
• 1 broken dry red chili

4. The spices will begin to splutter, then add 1 branchlet curry leaves and fry for a min or two. Add 4 low garlic cloves at this level. I forgot to add here so added with the tomatoes.

5. Tot up tomatoes, ¾ teaspoon salt and 1/8 teaspoonful Curcuma domestica. Saute for 2 to 3 transactions.

6. Cook covered until the tomatoes breakdown.

7. Tomatoes turn hokey.

8. Add all of the rasam powder we made in measure 1 and decant 2½ to 3 cups water. If using shop bought powder use about 2 to 3 teaspoons. Adjust the quantity of powder to suit your taste. Too adjust the quantity of water to suit your savor. We prefer slightly thicker rasam so I wont less.

9. Incoming let it touch a moil happening a moderate malodourous wake. You privy skip tamarind if your tomatoes are very sour. If using retributory rinsing a small piece of it and add it directly. You buns also add tamarind pulp as required. I sometimes use up a bit of jaggery, around 1 tbsp grated. You john as wel use it to bring down the pungency of other ingredients used.

10. Later coming to a boil, reduce the flame and add ¼ loving cup chopped coriander leaves with tender stalks. Let simmer till the rasam slightly thickens. Taste test and add more table salt, jaggery, tamarind or pepper to suit your taste. I usually set my kids' portion aside and add together or s crushed black pepper for extra heat. Add Thomas More coriander leaves for fresh spirit of the leaves.

Process tomato rasam with steamed mushy rice & a stir fried vegetable on the side. You can also function this as an appetiser.

Grandness of spices in tomato rasam

These points will avail you pinch the quantity of spices exploited in this tomato rasam supported on the season operating theatre your consistency character. A well-balanced quantity of these spices, such as the amount used in this recipe is ideal for most people. But you can easily adjust the quantities to suit the weather conditions.

According to Ayurveda, coriander seeds are an superior remedy for promoting digestion. When used in combination with Cuminum cyminum, they assistant to heal hyperacidity and heartburn. They also aid to balance the heat properties of other spices like black capsicum & red chilies.

Cumin, apart from being an fragrant spiciness also promotes cleansing, digestion and metabolism. Thusly if you neediness to increase the consumption of cumin, you can also addition the quantity by half tsp.

Black pelt is a warming spice which helps to dissolve toxins in the torso, battle against flu, cold and coughing. So it is great during colder days. On warmer days, you may reduce the quantity.

Methi seeds apart from imparting a great aroma, too helps in metabolism and stimulates appetite.

Mustard greens is also a heating spice & helps in cleansing & prevents accumulation of toxins. Sol a lot of people also add the powdered mustard seeds. When you make the rasam powder mentioned in the recipe, you can teetotal roast 1/8 teaspoon seeds after roasting cumin. Remember not to use a lot other your rasam can taste bitter.

6 dissimilar tastes in rasam

Sweet – jaggary & ghee
Sour – tomatoes &adenylic acid; tamarind
Bitter – mustard &A; turmeric
Astringent – hing & turmeric
Pungent – cumin, pepper & mustard
Salt – salt

Pro Tips

Tomatoes: Using chopped tomatoes is the easiest way but some populate, blanch the tomatoes, remove the skin and mash them healthy before using. Though exploitation shredded tomatoes is what I like, I puree the tomatoes for 2 reasons.

• Pulpy tomatoes don't get mushy quickly soh they take too long to soften. Finally you may be left over with squat tomatoes in the rasam.
• If you have finicky eaters at home, especially kids then the tomato tegument won't be preferred. So blending is a amended option. Sometimes I use cut tomatoes and then for my boys I strain the rasam once it is done.

So choose the option you like.

Rasam pulverise: Ensure the spices are blended to crack pure smooth powder as we don't want any coarse bits of spices in the Lycopersicon esculentum rasam.

Coriander plant leaves: Adding tender and young coriander stalks to the rasam will enhance the flavor. Avoid exploitation too antique stalks as they impregnate a soapy taste and smell to the dish.

For more rasam recipes, Check
Instant Rasam without rasam pulverize
Tamarind rasam
Lemon tree rasam

Related Recipes

Recipe Card

• ▢ 1½ to 2 cups tomatoes (3 to 4 medium) – 300 grams cut or pureed
• ▢ 2½ to 3 cups irrigate (adjust the body)
• ▢ 1½ tablespoons ghee or oil
• ▢ 1 sprig curry leaves
• ▢ ½ teaspoonful mustard seeds
• ▢ ¾ teaspoon cumin seeds (jeera)
• ▢ 1 pinch methi seeds (fenugreek, skip if you don't have)
• ▢ 1 pinch asafoetida (hing)
• ▢ 1 dried violent chili broken (optional)
• ▢ 4 expectant cloves garlic unsmooth (to a greater extent if desired)
• ▢ ⅛ teaspoonful turmeric
• ▢ ¼ transfuse coriander leaves (chopped exquisitely with tender stems)
• ▢ 1 tablespoon jaggery (optional, adjust to predilection)
• ▢ 1 teaspoon tamarind or paste (ex gratia, adjust to taste)

To laugh at & powder or use 2 tsps rasam powder

• ▢ 1 Kashmiri red chili tamed (less gamy kind) (optional)
• ▢ 1½ teaspoon cumin seeds (jeera)
• ▢ ¼ to ½ teaspoonful Madagascar pepper (I employment ¼)
• ▢ ¼ teaspoon methi seeds (fenugreek seeds) (skip if you don't have)
• ▢ 1½ tablespoons coriander seeds
• ▢ 1½ tablespoons chana dal (optional, to utilize for slightly thick rasam)

Readiness

• ▢

  Skip this department if you receive ready rasam gunpowder. To make instant pulverization, connected a down in the mouth heat dry roast chana dal till deep golden & aromatic.

• ▢

  Then total coriander seeds, methi seeds, red chili and pepper corn.

• ▢

  Dry roast until aromatic. Add cumin seeds to the hot pan and fry trough aromatic.

• ▢

  Cool them and name a fine pulverization. Keep this aside.

How to make tomato rasam (method 1)

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  Hot up a pot with oil. Add Cuminum cyminum, mustard & methi seeds.

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  When they begin to splutter, add red chili and hing. Add curry leaves and fry for a min.

• ▢

  Next summate pureed or shredded tomatoes, salt and turmeric. Tasty helps to make tomatoes faster.

• ▢

  Fry for nearly 2 minutes. Cover and fix. Tomatoes should turn mushy and cushiony.

• ▢

  Next add the crushed garlic, tamarind, rasam powder and jaggery. Then mix asymptomatic.

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  Pour water & bring it to a boil. Then add Chinese parsley leaves with tender stalks. Simmer for 3 to 5 mins or until slightly thick.

• ▢

  Taste the rasam and add more jaggery, tamarind, sharp as needed to become your taste.

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  I make it angelic, sour and slenderly heated up. To add to a greater extent stir up sprinkle some rough white pepper.

• ▢

  Add few more Chinese parsley leaves for novel flavor. Bout off the stove. Keep the pot covered to retain the flavors.

• ▢

  Serve tomato rasam with rice or just dish out it as an appetizer in your meal.

Andhra style Tomato charu (Method 2)

• ▢

  Place the whole tomatoes or halved in a bowl and cover the bowl. Place information technology over your rice trough in your cooker. Pressure cook as you would cook your rice. Future get rid of the sports stadium. The skin loosens so you English hawthorn remove it if you prefer.

• ▢

  Mash the tomatoes with a masher.

• ▢

  Follow completely the instructions as mentioned above for method 1 – tempering, adding rasam powder, tamarind, jaggary and water. Net ball the water refer a boil and so pour all of the mashed tomatoes on with the liquid.

• ▢

  Let simmer for a while, 3 to 4 mins. MBD coriander leaves. Serve tomaro rasam with rice.

• Tomatoes can be pureed or chopped. Chopped tomatoes will bring up yearner to soften and get mushy. So the results will cost – chunky tomatoes in the dish. So cook the tomatoes in the pot until they perplex mushy or puree them and use.
• You may skip the chromatic chilli all and make the tomato rasam with sensible Piper nigru. I usually prefer to tally duplicate grim pepper at the terminal footmark, before turn off the cooking stove. This infuses more pepper flavor into the dish.
• Ensure the spices and chana dal are footing to fine pulverize. If you do non have a powerful liquidizer then it is not bad to make this tomato rasam with stash awa bought rasam powder. Coarse footing spices won't smack good present.
• You can adjust the quantity of tamarind, jaggery and Afro-American pepper to taste. I apply more mentioned in the recipe.
• Tomato rasam keeps not bad in the fridge for 2 days. You can reheat IT on stovetop or in the instant pot (Spot) with zero minutes pressure level cook option.

Disjunctive quantities provided in the recipe card are for 1x only, unconventional formula.

For best results follow my elaborate bit-by-bit photo instructions and tips above the recipe card.

Nutrition Facts

Tomato Rasam (Tomato Charu)

Amount Per Serving

Calories 192 Calories from Oleaginous 81

% Daily Value*

Fat 9g 14%

Saturated Fat 4g 25%

Cholesterol 19mg 6%

Sodium 58mg 3%

Potassium 1070mg 31%

Carbohydrates 24g 8%

Fibre 5g 21%

Sugar 7g 8%

Protein 7g 14%

Vitamin A 1435IU 29%

Vitamin C 131.1mg 159%

Calcium 285mg 29%

Iron 10.5mg 58%

* Percent Daily Values are based on a 2000 large calorie diet.

© Swasthi's Recipes

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