Tomato Jeera & Paruppu Rasam Recipe

Name: Tomato Jeera & Paruppu Rasam Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: South Indian Recipes
Ingredients: 2 null Tomatoes ripe; 1 null Tamarind lemon sized ball; 1/2 teaspoon Rasam Powder; 1+1/2 teaspoon Cumin seeds (Jeera); 1/2 teaspoon Arhar dal (Split Toor Dal); 1 null Dry Red Chilli; 1 sprig Curry leaves; 1 teaspoon Ghee; 1 teaspoon Cumin seeds (Jeera) for tempering; 4 null Curry leaves for tempering; 1/2 teaspoon Asafoetida (hing); 2 tablespoon Coriander (Dhania) Leaves finely chopped for garnish; null Salt as required

Shaheen Ali

May 29, 2018

1776 Ratings

Time:Prep: 5 M|Cook: 15 M|Total: 20 M

Makes:4 Servings

Meal:Lunch

Cuisine:South Indian Recipes

Tomato Jeera & Paruppu Rasam Recipe is a South Indian soup prepared with tamarind juice or tomato along with other spices. It is typically flavored with cumin and also tempered with cumin seeds. The color of the rasam depends on the ingredients used. If you use tamarind, the color will be brown whereas tomatoes give a nice deep red color to the rasam.

Tomato Jeera & Paruppu Rasam Recipe can be served as a soup or even as an accompaniment with steamed rice.

Other Rasam Recipes that you can try are:

Tomato Jeera & Paruppu Rasam Recipe can be served as a soup or even as an accompaniment with steamed rice.

Other Rasam Recipes that you can try are:

Ingredients

2 Tomatoes, ripe

1 Tamarind, lemon sized ball

1/2 teaspoon Rasam Powder

1+1/2 teaspoon Cumin seeds (Jeera)

1/2 teaspoon Arhar dal (Split Toor Dal)

1 Dry Red Chilli

1 sprig Curry leaves

1 teaspoon Ghee

1 teaspoon Cumin seeds (Jeera), for tempering

4 Curry leaves, for tempering

1/2 teaspoon Asafoetida (hing)

2 tablespoon Coriander (Dhania) Leaves, finely chopped for garnish

Salt, as required

Instructions for Tomato Jeera & Paruppu Rasam Recipe

To begin the preparation of Tomato Jeera & Paruppu Rasam Recipe, soak tamarind ball in about 1/2 cup of warm water and keep aside. Collect the extract later and discard the pulp and seeds.

Soak 1 teaspoon Cumin seeds, toor dal, red chili and curry leaves in water and keep aside for about 10-15 minutes.

Transfer the soaked dal and spices in a grinder jar and coarsely grind to make a paste and keep aside.

In a wok, add tamarind extract with chopped tomatoes, rasam powder, curry leaves and salt.

Boil till it is reduced and the raw flavor of tamarind goes off.

Add the ground dal masala along with 1-2 cups of water and bring it to boil.

As soon as it starts boiling turn off the gas and add finely chopped coriander.

In a separate pan, heat ghee and add cumin seeds, asafoetida, curry leaves and let them crackle.

Turn off the gas and pour the tempering on the rasam.

Tomato Jeera & Paruppu Rasam Recipe can be served as a soup or even as an accompaniment with steamed rice.