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Home Indian Recipes Dals,Khadis,Currys Tomato Garlic Rasam
Tomato Garlic Rasam PDF Print E-mail
( 5 Votes )
Friday, 15 February 2008 04:10

Tomato Rasam also called a Poondu Rasama is a very staple diet in the South Indian household. Being a South Indian and growing up in that environment this version was my favorite. The tomatoes in this rasam can be kept as pieces or ground into a puree and had as a soup. Serve it with hot rice, topped with ghee and a South Indian vegetable of your choice, like beetroot curry, carrot curry, pavaikkai curry etc. Simply delicious.

Tomato Garlic Rasam

Serves: 4 persons
Cooking time: about 30 minutes
Preparation Time
: 30 minutes

Ingredients

  • ¼ cup tuvar dal/yellow split pea
  • 1 teaspoon turmeric powder
  • 1 teaspoon thick tamarind pulp or 2 tablespoon lemon juice
  • 2 large ripe tomatoes
  • 1 ripe tomato diced
  • 2 cloves garlic
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon roasted coriander powder
  • ¼ teaspoon black pepper powder
  • 3-4 curry leaves
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 1 tablespoon ghee
  • Salt to taste
  • 2 tablespoons chopped coriander leaves

Method

Cook the tuvar dal. See Cooking Lentils and Legumes/Bean on how to cook tuvar dal.

Simmer the whole tomatoes in water for 5 minutes. Keep it aside covered for 5 minutes. Remove tomatoes from water and peel the skin. Grate or mash the tomatoes till fine.

In a sauce pan, add 1 ½ cups of water, grated tomatoes, chopped tomatoes, turmeric powder, tamarind pulp, cumin powder, coriander powder, pepper powder. Once it comes to a boil, simmer it covered for 15 minutes until you notice the tomatoes are cooked (turned soft).

Add the cooked tuvar dal, 1 cup of water, salt to taste and simmer.

In another small frying pan/wok, heat the ghee. Add mustard seeds, cumin seeds, garlic and curry leaves to the hot ghee. Once they crackle add the seasoning to the above tomato dal rasam.

Simmer the tomato dal rasam for about 5 minutes or until it starts to froth.

Garnish with chopped coriander leaves.

Serve with hot rice or as a soup. A dash of ghee in the rasam before serving will enhance the taste.

 
Comments (24)
1 Friday, 15 February 2008 11:07
preeti sharma
Archi,

Your site is simply super...excellent design and really wat pix....i am planning to try out each of these items...u have inspired me to take to cooking.

So so proud of you...way to go babes.
2 Friday, 15 February 2008 12:37
Lovely pictures on your site - and garlic saaru is one of my favourite things to eat, only I add dill leaves to it.
3 Friday, 15 February 2008 15:16
Hi Archana, your comment on my blog took me to yours. You have got a great site with interesting recipes.
4 Friday, 15 February 2008 15:19
Hey preeti - start trying :), there are quiet a few gujju recipes. We need to catch up.

Bird's eye - thanks for stopping by, garlic saru is what you call in your town?

Jayasree - thanks for stopping by and glad you liked the recipes. They are everyday food, as I dont get much time to make exotic food.
5 Friday, 15 February 2008 16:47
We make this too, but without garlic ...u should have had a great time with it
6 Friday, 15 February 2008 17:49
Slurp!! Looks gorgeous and delciously spicy!:)
7 Saturday, 16 February 2008 01:55
Wow! That looks so refreshing. It's cold here. Don't mind slurping that Rasam, right now!!
8 Saturday, 16 February 2008 02:19
hi archana thanx for dropping by .i stayed in bangalore for 2 yrs ...never got the cannelonni.do try food world and nilgiris now....they might have it.this rasam of yours looks delicious...have always made rasam with MTR rasam powder...i will try out your recipe this time will let you know.:))
9 Saturday, 16 February 2008 02:37
mallugirl
u add grated tomato and diced tomatoes.. is it for the thickness and texture? also is rasam always with dal or without?
10 Saturday, 16 February 2008 02:54
I love anything that has garlic in it...i make Tomato Rasam with Garlic too, but no tuar dal...so this is a good variation. will try :)
11 Saturday, 16 February 2008 08:07
Mallugirl - I added diced tomatoes, just so it has a good look and that feel of tomatoes when we eat them :). I typically make rasam's with dal. There are rasam's without dal as well. In our southern community, not sure if you are aware, we have about 10 different variations of rasam, each carrying a distinct flavor.

Saswati, i do not use MTR rasam powder, so far have not used many store bought powders. I feel I have no control over the spices.

Namratha,easycrafts, asha, meera - thanks- come over and we could have a south indian meal :)
12 Saturday, 16 February 2008 08:34
bee
thanks for dropping by, archana, and for your kind words. we just cooked up a batch of cherry toms. it would be perfect for this rasam.
13 Saturday, 16 February 2008 14:49
Bee - cherry tomatoes would be great. as long as they are skinned.
14 Sunday, 17 February 2008 22:31
TBC
Love rasam! I can almost smell it. :-)
15 Tuesday, 19 February 2008 05:02
Pavithra
Hi Arch,

Tried this Rasam. Awesome. It came out very well. I usually dont add garlic in my rasam but after making this rasam. , I could not beleive the flavor & taste this rasam had. Thanks! Good Job....Keep up the good work.
16 Wednesday, 20 February 2008 05:22
Radesh
Archie

I tried with canned San Marzano tomatoes (which are great to make to pizza sauce) and it turned out yummy. I used the juice of two lemons (to make more tangy). Tamarind pulp and concentrate in the US is a hit or miss.

You are an inspiration
17 Wednesday, 20 February 2008 07:34
Hey pavi- glad it came out well.
Hey Radesh - Sure US is a king of processed foods. I never saw so much variety while I stayed in France as well. Your rasam must have got the rich red color with the San MArzano sauce !
18 Saturday, 23 February 2008 01:13
I make it the same way too. Nothing can beat a bowl of rasam on a cold, rainy day. Looks very nice with that tomatoes floating on the top.
19 Friday, 07 March 2008 09:37
Hi Archana,

I've blogged your Rasam as a model recipe in the 1001 South Indian curry cookbook at http://ramkicooks.blogspot.com

/Thanks for the detailed recipe

Ramki
20 Thursday, 12 June 2008 06:42
roopa
hello ,

your blog is superb. the presentation and ur language is very good. what to say about the recipes, ofcourse they are very good. i enjoy going thru ur blog. i just discovered it. cheers
21 Wednesday, 27 August 2008 02:55
bala
hi archana,
1st time i have tried to make this tomato rasam and it turned good.everyone liked it.so gonna try some of yours from now on and leave the comment about how it turned up.It took bit of a time to make it as it is my first try.Good receipes looking forward for it.
22 Thursday, 23 October 2008 02:39
I was just about to make this when I noticed that your recipe does not have hing. For me, rasam is all about that ghee and hing flavor.
23 Wednesday, 08 April 2009 15:55
Vineeth
Hi Archana,

It was my first try and it turned out to be very well. Thanks ...
24 Thursday, 09 April 2009 09:49
Vineeth, happy to know it turned out well and that you liked it. I do make many south indian dishes, just in case you want to know more, you can make requests as well. Thanks for visiting.

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