Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Tomato Rasam (Tomato Soup/Tomato Chaaru)

Our lunch today is big on taste, small on size, a quick and comforting sort of meal:

Tomato Rasam,
Sandwich with lettuce, tomato, cucumber, spinach, walnuts and red chilli garlic powder.
Yogurt with shredded carrot

Tomato rasam, yogurt with carrots and sandwich

Tomato Rasam Recipe:

Take few very ripe tomatoes, few leaves of cilantro and small piece of tamarind in a vessel.

Ripe Tomatoes, Cilantro and Tamarind

Add one cup of water to them and hand squeeze the tomatoes along with other ingredients until nothing hard left to squeeze (work those hand muscles). Add water if needed. Leave the contents undisturbed for few minutes to get the pulp settled at the bottom. Separate or strain the juice from the sediment below. How tasty the rasam depends on how juicy and fresh the tomatoes are. So attempt this rasam only with decent quality ripe or cherry tomatoes.

In a mortar take half teaspoon each of black peppercorns, cumin seeds and coriander seeds and make a fine powder of them with a pestle.

Tomato, cilantro and tamarind juice after hand squeezing the raw ingredientsBlack pepper, coriander seeds and cumin seeds in mortar

Do the popu (frying mustards seeds, cumin and curry leaves in oil), use just a drop of oil for popu. Even 1 tsp of oil is too much for the rasam, it spoils the rasam taste with oiliness. To the popu, add the tomato-tamarind juice and half to one glass of water. Don’t dilute it too much with water. Add half teaspoon of salt, dhania-jeera-pepper powder and one teaspoon of sugar or powdered jaggery. Mix it once, have a taste and adjust the seasonings. And bring it to a boil. Let it simmer for about 10 to 15 minutes, then turn off the heat.

Tomato Rasam (Tomato Soup)

You can have it as soup or with rice. Tomatoes’ sweet tartness, tamarind’s sourness and jaggery’s sweetness combine and make this into one tasty rasam.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Tomato,Vegetables (Wednesday June 22, 2005 at 3:09 pm- permalink)
Comments (24)

The New Home of Mahanandi: