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Kids recipe: Tomato Rasam


Posted on : 28/Jan/2019 14:58:43

Tomato Rasam is a tasty, tangy south Indian Rasam variety that is very common in households. This recipe does not involve the use of Tamarind or Dhal which are the generally the basic requisites for preparing most other varieties in Rasam. Also, you don’t have to save a stock of Rasam powder for this recipe as everything is freshly ground.

The Rasam can be had as it is like a soup or have it with hot cooked rice. It is suitable for all age groups starting from babies until toddlers and kids and adults and aged people. The main spices used in this dish are pepper and cumin seeds both of which can be altered in proportion to give you the desired taste.

Here is the recipe:


Ingredients to make Rasam Powder

  • Fenugreek seeds – less than Ό tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Pepper corns – 1 tsp
  • Red chillies – 1 No.
  • Garlic – 2 No
  • Curry leaves – 1 string full

Other ingredients to prepare rasam

  • Turmeric powder – 1/2tsp
  • Asafetida – 1/8 tsp
  • Tamarind pulp – gooseberry size tamarind
  • Water – 1 cup
  • Tomato – 3 medium sized tomatoes
  • Gingelly oil – 1 tsp
  • Mustard seeds – Ό tsp
  • Cumin seeds – Ό tsp
  • Ghee – 1 tsp
  • Coriander leaves – 3-4 stalks
  • Salt – as required

Cooking instructions

  • Take all the rasam powder ingredients and dry roast it in a heavy bottomed pan. In this, there is no need to peel off the garlic, rather use it as it is with the skin. Roast until it turns nice brown in color.
  • Once roasted, take it off the stove and allow it to cool down to room temperature.
  • Grind these ingredients along with turmeric powder and asafetida using a mixer jar. Make a very fine powder out of all these ingredients. Keep this aside. This is the basic Rasam powder for our preparation.

Preparation works

  • Take gooseberry sized tamarind and soak it in a cup of water for about 10-15 minutes. Then squeeze out the tamarind hard flesh and seeds, and extract its juices. Keep this tamarind extract ready now.
  • Blanch the tomatoes by boiling some water and dropping the tomatoes in the hot water for about 2-3 minutes. Once blanched, take off the skin and make a fine puree out of it. Now, keep the tomato puree aside.

Actual process of making Rasam

  • Take a pan and heat sesame oil or gingelly oil.
  • Sputter some mustard seeds, cumin seeds and curry leaves.
  • Now, add the tamarind extract and tomato puree both together.
  • To this, add a glass full of water.
  • Once this comes to a complete boil, add the prepared Rasam powder and required amount of salt.
  • Allow this entire mixture to get boiled for about 2 minutes after adding the rasam powder. Now, turn off the flame and add a spoon full of ghee and garnish with coriander leaves.
  • Your tomato rasam is now ready. Go on and taste it the way you want! With white rice or as soup or whichever way you prefer it!

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