South Indian Tomato Rasam Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
144 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Indian
South Indian Tomato Rasam Recipe
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South Indian Tomato Rasam Recipe is a delicious, easy, and healthy soup made with tomatoes, lentils, tamarind, and aromatic spices.
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Ingredients
- 2 cups tomatoes (see notes)
- 6 cups water
- 1 ½ teaspoon salt
- 1 ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon black pepper
- 20 curry leaves (see notes)
- 2 tablespoon lentils (Pigeon Peas/Toor Dal) (see notes)
- 10 cloves garlic
- 1 inch piece ginger
- 10 talks cilantro
- 2 tablespoon ghee (see notes)
- 1 ½ teaspoon white cumin seeds
- 1 teaspoon black mustard seeds
- ½ cup tamarind water (see notes)
Instructions
- Chop the tops off the tomatoes and quarter them.
- Place them in a pot with the salt, red chili powder, turmeric, and black pepper.
- Add in the water and the curry leaves turn the stove on and bring the soup to a boil.
- Wash and rinse the lentils and add them to the pot, cover, and let the mixture simmer.
- Use a small wet grinder or blender to make a green-colored paste of the garlic, ginger, and cilantro.
- Heat the Ghee and saute the cumin and mustard seeds, in that order, for 30 seconds each.
- Add the prepared green paste and saute everything for 1 minute before adding all the ingredients to the tomato mixture.
- Cook for 10 minutes, uncover the pot, and use a masher to blend all the ngredients slightly.
- Add in the tamarind and cook for an additional 5 minutes.
- Let the soup rest covered for 10 minutes before serving.
Notes
- Tomatoes - I like Roma tomatoes for their juicy and plump texture. About eight medium-sized tomatoes are 2 cups worth.
- Curry Leaves - Curry leaves are available at South Asian stores and add delicious taste and aroma to the soup. But if you can't source them, make the soup without them.
- Ghee - You can swap the Ghee for any other cooking oil you choose, but I highly recommend sticking to it. It gives a delicious nutty taste to the soup and is very easy to source, available at most supermarkets nowadays.
- Lentils - I like to add the lentils for a little texture, but these aren't essential. Many people make the soup without them, while others add more than two tablespoons to make it thick and hearty. While I like to use Toor Dal (Pigeon Peas), some people use Chana Dal (split chickpeas), masoor dal (red lentils), or moong dal (yellow lentils) instead. So you can experiment a little here, depending on your availability and preference. Soaking the lentils is optional.
- Tamarind Water - I'm in the habit of taking a block of tamarind and making tamarind water for various recipes. If you don't have any, use one tablespoon of store-bought tamarind paste instead. Since the paste is highly concentrated, one tablespoon is enough!
Nutrition Information
Show Details
Serving
1serving
Calories
144kcal
(7%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
19mg
(6%)
Sodium
913mg
(38%)
Potassium
333mg
(10%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1215IU
(24%)
Vitamin C
116mg
(129%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 144kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 913mg | 38% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 116mg | 129% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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