Tomato Rasam Soup Recipes

TOMATO RASAM (THAKKALI RASAM)

Steps:

• Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger.
• Add cumin seeds and black pepper.
• Grind to a coarse paste. Remove in a separate bowl or plate.
• In the same jar add the tomatoes (rinsed and chopped).
• Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them - for a bright red color in the rasam.
• In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
• Add the mustard seed and let them begin to crackle.
• When the mustard seeds start to crackle, then add urad dal.
• Stirring often fry urad dal until they turn golden.
• Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
• Stir and fry for a few seconds till the red chilies change color.
• Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the heat.
• Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
• Add turmeric powder.
• Mix turmeric powder with the rest of the mixture.
• Now add the tomato puree. mix very well. Take care as the mixture splutters.
• Sauté for a minute. Season with salt as per taste.
• Then add 1.5 cups water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as the flavors get diluted.
• Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
• Overall simmer for 9 to 10 minutes.
• Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
• Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
• Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
• If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

TOMATO RASAM

Steps:

• Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
• Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

TOMATO RASAM SOUP

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
• Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
• Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
• For the tempering oil.
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.

RASAM, INDIAN TOMATO SOUP RECIPE

Steps:

• Heat your soup pot on medium-high. Separate your spices into three groups that can be added to the pot easily: mustard seeds, "wet" spices (the curry leaves, chile, and garlic), and the dry spices (reserving a teaspoon of the amchoor for later).
• Add the ghee or oil and let it heat till it shimmers and a cumin seed cracks instantly. Then add the mustard seeds and wait for them to pop.
• When the mustard seeds are popping everywhere, add the wet spices and stir to coat with oil. A few seconds later, add the dry spices, and stir to coat again. When the pot is intensely aromatic, add the tomatoes. It's important to do this quickly, so the spices get just toasted, but don't start to burn.
• Bring the soup to a boil, then reduce to a moderate simmer. Let it cook for about 20 to 30 minutes, tasting often to add seasoning, any necessary sugar (which can make a huge difference in tomato dishes), and any additional water (I added about 2 cups towards the end of simmering). The broth should be quite thin but still flavorful. After 20 to 30 minutes, the spices should have married well together. Shortly before serving, stir in the remaining amchoor. Garnish with cilantro and serve as an appetizer or as a dipping broth for fritters. This Recipe Appears In Spice Hunting: Amchoor