Rasam is an integral part of South Indian meals. This is a very simple rasam prepared with tomatoes, whole black pepper and cumin seeds. It does not require tamarind. When I feel lazy to cook, I mostly prepare this instant tomato rasam and a simple vegetable stir fry to go along with it. This rasam can also be had as a soup. It is not only tasty but also soothing when suffering from cold or fever.
Prep time - under 5 mins
Cook time - under 10 mins
Ripe tomatoes -2-3
Whole black pepper - 1 tsp
Cumin seeds/jeera - 1 tsp
Curry leaves - few
For the seasoning
Ghee - 1 tsp
Mustard seeds -1 tsp
Curry leaves - few
Coriander leaves - finely chopped
Dry grind pepper and jeera coarsely and keep it aside.This is the rasam powder for this recipe.
Boil tomatoes in water for 3-4 minutes (just enough water to cover the tomatoes). Switch off the flame and keep it closed for 5 minutes.
After 5 minutes, remove the skin and mash the tomatoes well.
Add the ground rasam powder, few curry leaves, salt needed and let it boil for about 5 minutes.
Then add 1 1/2 cups of water and switch off the flame once froth starts forming at the top.(see pic)
Heat a tsp of ghee, add mustard seeds, when it splutters, add curry leaves and pour it over the rasam.
Garnish with finely chopped coriander leaves.
You can powder equal quantities of black pepper and jeera/cumin seeds in advance and store it in an airtight container. Use 1 tbsp (flat) of that powder to prepare this rasam.
You can add 2-3 crushed garlic for more flavor along with the rasam powder if preferred.
Tips for preparing a good rasam (for beginners)
Always boil rasam in low flame.
Switch off, once rasam becomes frothy at the top.Do not boil after that as it will not taste good.
Adding curry leaves and coriander leaves makes it more flavorful.
Do not avoid seasoning.
Find a long list of South Indian Rasam Recipes
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