- Created on 15 February 2008
- Written by Archana Doshi
Tomato Rasam, also called as Poondu Rasam is a traditional staple dish, cooked by every South Indian household. Being a South Indian and growing up in that environment, this version of the dish was my favourite during the earlier years. Made mainly with a thick tomato base, these can either be kept just as pieces, or ground into a puree and prepared as a soup.
Learn how to prepare this quick and simple Tomato Rasam in this recipe below;
¼ cup tuvar dal/yellow split pea
1 teaspoon turmeric powder
1/2 cup of freshly prepared tamarind extract or 1 tablespoon lemon juice
1/2 cup of tomatoes, freshly pureed
2 cloves garlic
½ teaspoon cumin powder, roasted
½ teaspoon coriander powder, roasted
¼ teaspoon black pepper powder
1/4 teaspoon red chilli powder (optional)
1/4 teaspoon asafoetida (optional)
3-4 curry leaves
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 tablespoon ghee
Salt to taste
2 tablespoons coriander leaves, chopped finely
Begin the recipe, by cooking the tuvar dal/ yellow split pea dal with 2 cups of water until it becomes very soft. See video recipe of how to cook lentils using pressure cooker. When done, pour the dal into a bowl and whisk it, until it becomes nice and smooth. Set this aside.
Next, heat ghee in a sauce pan on medium and when it becomes hot, add in the mustard seeds, cumin seeds, garlic and curry leaves.
When the mustard seeds begin to crackle, pour in the tomato puree, lemon juice or tamarind water, coriander powder, turmeric powder, cumin powder, asafoetida, pepper and chilli powder. Stir all the masalas together and allow mixture to come to a boil.
Now, add the whisked tuvar dal, 2 cups of water into the sauce pan and bring everything to a boil, allowing it to simmer for 10 minutes on low flame, until you see the rasam frothing up. Remove from the heat.