Rasam, ask any South-Indian, they will immediately suffix it with “ahh, comfort food”, yes for us a hot bowl of rasam mammu/rice is one of the best things we enjoy on tired day. This tomato-garlic rasam is one of the few recipes i blogged during my blog budding days and is also one of the many recipes that needed some make-over.
This tomato-garlic rasam is one which i make almost every week. My younger one is a rasam fanatic, whereas my elder one is a dal fanatic, though he likes rasam but he favors dal more. My younger one can have rasam every single day, and he wont complain. He is a happy baby with rasam mammu! i have a cousin who is of the same kind and we used to make so much fun of her, never knew my own will become like her.
So, coming to rasam, to make my younger ones lunch time a bit exciting i try to make a different rasam everyday, i even mash veggies with dal and make rasam with it, we moms do many juggad to make sure kids get something extra.
This tomato-garlic rasam was made part of a weekday thali, i paired this with simple chana dal, and karela masala. So making both my kiddos happy.
This Tomato-Garlic Rasam is an excellent choice to have during a cold/flu. It brings great relief. With the climate getting little cold here, a warm bowl of rice mixed with this delicious rasam is what we love at home, it definitely brings a great relief in those cranky/nagging/achy time.
4 nos Tomatoes
3 -4 garlic cloves
1 tsp shredded ginger
1 no green chilli (else add 1/4 tsp chili powder to rasam)
2 sprig curry leaves
handful of coriander leaves
1/4 tsp turmeric powder
2 pinches of hing
2 tsp Ghee/oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 no round red chili (optional)
a generous pinch of freshly crushed peppercorn
Here is the video
- Chop the tomatoes, take it along with rest of the ingredients given under To grind in a mixer and grind it to a fine paste using 1/2 cup of water.
- Transfer the contents to another vessel and wash the mixie jar with another 1/2 cup of water and add that to the already ground tomato mixture.
- Now add kootu powder/rasam powder, hing and salt to the ground mixture. if not adding green chili while grinding the tomatoes, add 1/4 tsp of chili powder/sambar powder to the rasam along with rasam powder. I normallyuse kootu podi for making my rasam, this is a powder made with the normal rasam powder ingredients, without red chilies.
- Let this cook in a medium flame for 10-15 minutes and let the rasam boil and the rawness of the spice powder fade.
- After 15 minutes, check the consistency, if it is too thick, add another 1/2 cup of water or else leave it as such. If adding water, let it simmer for another 5 minutes. Take it off the stove.
- Now for the tempering, in a kadai, heat oil/ghee, splutter mustard seeds, add cumin, red chili and pepper powder. Pour this sizzling tempering on top of the rasam.
- Garnish with fresh coriander leaves and serve hot along with rice or just have it as a soup.
Check out my other rasam recipes here