Introduction:
A hearty, delicious recipe for tomato rasam with rice that brings the official taste of South Indian Comfort Food in your kitchen. This dish is perfect for any meal - whether you need a cozy lunch or a satisfactory dinner treat. Tangi tomato rasam, combined with tamarind and aromatic spices, is surprisingly balanced with the service of steaming hot rice.
Ingredients:
For Tomato rasam:
- Tomatoes: 3 large, ripe (chopped)
- Tamarind Paste: 1 teaspoon (thin 1/2 cup in warm water)
- Water: 3 cups (adjust as needed)
- Turmeric powder: 1/2 tsp
- Red chili powder: 1/2 tsp
- Salt: to taste
- Green chili: 1 slit (optional, for extra heat)
- Garlic: 2 cloves, crushed (optional)
- Fresh coriander: a handful of, approximately chopped (for decoration)
- Curry leaves: 10-12
For Tempering (Tadka):
- Oil or ghee: 1 tsp
- Mustard seeds: 1/2 tsp
- Cumin seeds: 1/2 tsp
- Dry red chili: 1-2
- Additional curry leaves: 4-5 (for tempering)
For Rice:
- Boiled rice: 1-2 cups (preferably freshly cooked)
Instructions:
- Prepare Rasam Base:
- Take a the medium vessel, combine all ingredients like chopped tomatoes, tamarind water, turmeric, red chilli powder, salt, green chilli, garlic (if used) and most curry leaves (a few reserves for garnish).
- Add 3 cups of water and boil the mixture .
- Lower the heat, once it starts boiling, and let it cook for about 10-15 minutes until the tomatoes are soft.
- Blend (optional):
- For a smooth texture, you can blend half the mixture of rasam mixture and then pour it back to the pot.
- If you prefer a rustic, chunky texture then skip this step.
- Tempering:
- In a small pan, heat the oil (or ghee) on medium heat. When hot, add mustard seeds and split them.
- Follow with cumin, dried chilli and extra curry leaves. Fry for a few seconds until aromatic. Pour this tempering into a tomatoes and mix well to combine.
- Allow rasam to simmer for another 2 minutes to enhance the taste.
- The final touch:
- Close the heat, stir in the chopped coriander leaves, and give the rasam the final light.
- Taste and adjust the salt or tanginess by adding a little more tamarind water if necessary.
- Serving:
- Pour the hot, tangy tomato rasam over a bowl of fresh boiled rice.
- Enjoy a comfortable blend of spicy, tangy and aromatic taste that makes this a timeless South Indian classic.
Tips and variety:
- Extra Tang: If you like tanger rasam, squeeze some lemon before serving.
- Extra spices: For a more rich taste profile, consider adding a pinch of black pepper or a few crushed coriander seeds while simmer.
- Compatibility: Adjust the amount of water if you choose the soupier or thick consistency rasam to mix completely with rice.
- Vegetable Boost: You can stir in small, aspect vegetables such as carrots or drumsticks to add texture and nutrition.
Suitable for any day of the week, enjoy your tomato rasam with rice as a final comfort meal!
