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Tomato Rasam is one of the most beloved dishes in South Indian homes, known for its refreshing tang and gentle heat. The dish combines the tartness of tamarind and tomatoes with the earthy flavor of cooked toor dal (pigeon peas), balanced by aromatic spices like cumin, black pepper, and curry leaves. Rasam powder adds a signature depth and warmth, while fresh coriander brightens the flavors.
The preparation begins by simmering tomatoes, tamarind, dal, garlic, and curry leaves until the flavors meld. A fragrant tempering of ghee, mustard seeds, hing, and dried red chilies is poured over the rasam, creating an irresistible aroma.
Rasam can be served over fluffy steamed rice for a light meal or enjoyed on its own as a soothing broth—perfect for chilly evenings or when you’re feeling under the weather. Its peppery-spicy kick also makes it a favorite for boosting appetite and digestion.
Prepare the Rasam Base
Add chopped tomatoes, tamarind paste, cooked toor dal, smashed garlic, and curry leaves to a saucepan.
Pour in 2 cups water and cook over low heat for 8–10 minutes until tomatoes soften.
Add Spices
Stir in rasam powder, crushed black peppercorns, crushed cumin seeds, and salt.
Cook over medium heat until the rasam comes to a gentle boil.
Add chopped coriander and remove from heat.
Prepare Tempering
Heat ghee in a small pan over medium-high heat.
Add mustard seeds, asafetida, and dry red chili. Let them crackle for 4–5 seconds.
Pour the hot tempering over the rasam and stir to combine.
Serve
Serve hot with steamed rice or as a sipping soup.
Yes, use a combination of ground cumin, ground black pepper, and a pinch of coriander powder instead.
Yes, the pepper, garlic, and tamarind can help soothe sore throats and improve digestion.
Rasam can be refrigerated for up to 2 days and reheated before serving, but fresh rasam tastes best
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