Tomato Rasam is a fantastically tangy and sour soup-like dish that can be served over rice or on its own as a hearty soup. This traditional tomato Rasam recipe is also vegan. It doesn’t include Rasam powder and tamarind.
For The Spice-Herb Mixture
• 1/3 cup coriander stems –leaves or no leaves
• 7 – 8 medium garlic cloves
• 1 inch ginger – roughly chopped
• 2 tsp cumin seeds
• 1/4 tsp black peppercorns
For Tomato Puree
1.5 to 1.75 cup chopped tomatoes – 275 g or 3 large tomatoes
For Making Tomato Rasam
• 1 tablespoon oil – gingelly oil (raw sesame oil) or sunflower oil or peanut oil
• 1/2 teaspoon mustard seeds – black
• 1/2 teaspoon urad dal – husked, split or husked, whole black gramme 1 or 2 dry red chillies – broken and seeds removed
• 1 pinch asafoetida (hing)
• 10 to 12 curry leaves or 1 curry leaf sprig
• 1/4 teaspoon turmeric powder (ground turmeric)
• Salt to taste
• 1.5 cups water (or as needed)
• 2 tablespoons chopped coriander leaves (cilantro)
Creating a Ground Spice and Herbs Mixture
In a blender or mixer jar, combine roughly chopped coriander stems with or without leaves (about a handful of coriander stems). Add garlic cloves and roughly chopped ginger as well.
Mix in the cumin seeds and black pepper.
To make a coarse paste, grind all of the ingredients together. Put everything in a separate bowl or plate.
Tomato Puree Preparation
Toss the tomatoes into the same jar (rinsed and chopped).
Make a smooth puree by grinding or blending the ingredients. To get a bright red rasam, blanch the tomatoes and then puree them.
Tomato Rasam Preparation
Firstly, take a heavy pan or pot, and heat the oil. Keep the flame at its lowest setting.
Allow the mustard seeds to begin to crackle.
When the mustard seeds begin to crackle, add the urad dal.
Fry urad dal, stirring frequently, until golden.
Add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida to the mixture. Turn off the heat if the pan becomes too hot.
Stir and fry for a few seconds, or until the red chilies begin to change colour.
Mix in the coarsely ground coriander stems, ginger, garlic, and curry leaves. You can turn off the heat if the pan becomes too hot.
Sauté for a minute on the lowest heat, being careful not to burn the mixture. While sautéing this mixture, you will notice a pleasant aroma.
Mix in the turmeric powder.
Combine the turmeric powder with the remaining ingredients.
Now stir in the tomato puree. Mix thoroughly. Take caution, as the mixture will sputter.
Cook for a minute. Season to taste with salt.
Then pour in 1.5 cups of water. If you prefer a thinner tomato rasam, add a little more water. However, do not add too much water as this will dilute the flavours.
Mix well and cook thakkali rasam on medium-low heat until it reaches a simmer.
Simmer for 9 to 10 minutes total.
Finally, remove from the heat and stir in 2 tablespoons chopped coriander leaves. Taste the tomato rasam and adjust the seasoning as needed.
Last Updated on August 13, 2021