Tuesday, August 25, 2009

Tomato Rasam

Rasam as the name indicates may have originated from the term "Ras" which translates to nectar.It is a thin watery curry which is spicy,salty and sour at the same time.I add a bit of jaggery to balance the flavours. There are several variations and each person may have their own personal favourite. Here is how I make Rasam.

I have tried making rasam using fresh, frozen and canned tomatoes. I have also used V8 vegetable juice or tomato juice mixed with the dal water all with good results.


  1. Toor dal - 1/4'th cup
  2. Tomatoes - 3
  3. tamarind - grape sized piece mixed with water and juice extracted.
  4. MTR Rasam powder - 2 tsp(optional)
  5. Asafotida/Kayam - 2 pinches
  6. Garlic - 1 whole pod
  7. Cumin seeds - 1/2 tsp
  8. Dry red chillies - 4
  9. whole pepper - 1/2 tsp
  10. grated jaggery - 1/4 tsp(optional)
  11. Cilantro - 4 tbsp chopped
  12. curry leaves - 2 springs
  13. mustard seeds - 1/2 tsp
Cook the toor dal in 6 cups of water - it should be cooked until it disintegrates.
roughly Crush together the garlic,red chillies,cumin and pepper.
Heat oil in a pan and splutter the mustard seeds ,add in the curry leaves and then the crushed spice mixture and asafotida and saute for few minutes.
Add in the chopped tomatoes and stir fry until the tomatoes are mushy .
add in the MTR rasam powder if you are using it now.
Add the dal water and bring to a boil lower the flame and keep on simmer for few minutes.
Add Tamarind water as required depending on how sour your tomatoes you may need to add more of less of tamarind.If you get really sour tomatoes you might not need to add the tamarind.
Add the grated jaggery and chopped cilantro .
Turn the flame off and keep covered for 30 minutes.

No comments:

Post a Comment

Popular Posts