Tomato Rasam

South Indian meals are incomplete without Rasam. It has a universal appeal. Made with a small quantity of lentils it is very thin - like a broth; but, very tasty and tangy. The use of pepper and cumin in this dish aids digestion and makes it healthy and appropriate for convalescents.
Generally Rasam is made in a tall dish. It is kept in the same dish, covered, until serving time; to lock in the flavours. This was taught by Leela aunty, my friend Sowmya's mother; and my husband's favorite dish.

Tomato Rasam

Serves 4-6


Boiled Tur Dal 4 Tbsp

Tomato 2-3

Jaggery 1 tsp

Rasam Pd 1 - 2 Tbsp

Tamarind 2 -3 Tbsp

Salt to taste

Asafetida 2 pinches

Curry Leaves 1 sprig

Coriander Leaves 2 Tbsp

Ghee 1 tsp

Mustard seeds ½ tsp

Cumin seeds ½ tsp


Cook tomato with jaggery, until tomatoes are soft. Cool. Add salt, asafetida, tamarind, rasam pd, coriander leaves and curry leaves and mix with enough water. Mix well with your hands. Strain if you wish. Bring it to a boil.

Heat ghee in a small pan and add mustard, curry leaves and coriander leaves. Add to boiling tomato soup. Boil for 3 minutes. Add mashed dal and boil. Take off heat at once and keep covered until serving time.

Serve with Rice, Masala and Appalam.


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