Tomato and Garlic Rasam Recipe

Spicy Tomato and Garlic Rasam Recipe

Tomato and Garlic Rasam….ohh the spicy, tangy, soupy curry made with blushing red ripe tomatoes and flavored with lots of garlic. When I say lot, in actual sense there is whole lot of garlic in this rasam recipe. The aromas of garlic mingle with the warmth of homemade rasam powder to create a sapid bowl of curry. The bold whiff of garlic long last in the fingers, used to peel the garlic pods for making the rasam. The whole rasam making affair from grinding rasam powder to peeling garlic and finally mopping the curry with hot steamed rice, in itself is a appetizing experience, which I always savour.

 

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Spicy Tomato and Garlic Rasam Recipe

 

This rasam recipe is not one of those which I learnt from the family recipe journal or any regional cookbook. This recipe was humbly penned down by the house-help with other bunch of recipes as a parting gift while leaving Bangalore. Tomato and Garlic Rasam Recipe was one of her forte dishes, the taste of which still lingers in our memory. She had no accurate measure of the ingredients for the rasam recipe, someday she will add more of garlic while on some occasions a fistfull of chopped fresh coriander leaves. But each time the rasam had different flavor profile equally delectable than the previous one. She never followed a set recipe for rasam, but her Tomato Garlic Rasam always revolved around the same core – a striking looking curry with succulent flavors.

 

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Back to present: few days back I tried her recipe of Tomato and Garlic Rasam for the Sunday lunch along with Chicken Chettinad. The rasam was delicious but it nowhere had her signature taste character. Here is the recipe of Munni Didi’s Tomato and Garlic Rasam:

Tomato and Garlic Rasam Recipe
Serves 4
Tomato and Garlic Rasam is the spicy, tangy, soupy curry made with blushing red ripe tomatoes and flavored with lots of garlic.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
98 calories
9 g
16 g
7 g
2 g
4 g
139 g
58 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
139g
Servings
4
Amount Per Serving
Calories 98
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 58mg
2%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
10%
Sugars 3g
Protein 2g
Vitamin A
29%
Vitamin C
31%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 gram red and juicy tomato chopped
  2. 5 - 6 garlic pods roughly smashed
  3. salt to taste
  4. 1 tbsp black peppercorns
  5. an inch piece of ginger peeled and grated
  6. 1 tbsp Rasam Powder (see recipe here)
  7. 2 tsp turmeric powder
  8. 1 tsp red chili powder
Ingredients for tempering
  1. 2 tbsp ghee
  2. 2 to 3 sprig of curry leaves
  3. a pinch of asafoetida
  4. 1 tsp black mustard seeds
  5. 5 garlic cloves fine chopped
Method
  1. To make the Tomato Garlic Rasam, in a pressure cooker (buy it here) add the chopped tomato along with garlic cloves, black peppercorns, grated ginger and salt. Add 4 Cups of water, close the lid of the pressure cooker and cook the tomato for 1 or 2 whistle over medium heat. Turn off the gas.
  2. Let the steam release naturally from the pressure cooker, open the lid and let the tomato mixture cool down.
  3. In a mixer (buy it here) or blender, grind the tomato mixture to smooth consistency.
  4. Heat a saucepan (buy it here) over medium heat and add the pureed tomato mixture. Add the turmeric powder, rasam powder, red chili powder and let it simmer over medium heat while you prepare the tempering.
  5. For tempering, heat ghee in a tadka pan (buy it here) over medium heat, add the mustard seeds, once they start crackle, add the chopped garlic cloves and asafetida. Fry for a minute or till garlic turn light brown in color.
  6. Add the curry leaves and again fry for a minute. Turn off the heat.
  7. Pour the tempering over the simmering tomato garlic rasam. Stir to combine.
  8. Bring the rasam to a thorough boil once and then simmer for 10 minutes or so. To thin down the consistency of rasam, add little water.
  9. Garnish Tomato Garlic rasam with half a bunch of chopped coriander leaves.
  10. Serve Tomato Garlica Rasam warm with steamed rice and a dollop of ghee.
Notes
  1. Equipment Used: Pressure Cooker (buy it here), Mixer Grinder (buy it here), Saucepan (buy it here), Tadka Pan (buy it here)
beta
calories
98
fat
7g
protein
2g
carbs
9g
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Fun FOOD and Frolic http://www.funfoodfrolic.com/

Lunch | Jun 13, 2015 By Hina Gujral

Comments

  1. Leave a Reply

    Priya
    June 16, 2015

    This looks so tempting!! My roomie used to make tomato rasam which I loved, but forgot the recipe. Will give yours a try. Thanks for sharing.

  2. Leave a Reply

    Gayathri
    June 19, 2015

    Hi!

    Loved the recipe to bits. I was just wondering when do I add the grated ginger mentioned in the recipe.

    Thanks :)

    • Leave a Reply

      Hina Gujral
      June 22, 2015

      I am glad you liked the recipe. Add grated ginger while boiling the tomato. Thanks for pointing it out will include in the instructions.

  3. Leave a Reply

    Adriana
    June 24, 2015

    You can never have too many tomato based recipes – or too much garlic.:) I’ll give this a try, can’t say I’ve ever tried rasam, but it looks very good!

  4. Leave a Reply

    Mobile App Developers
    July 31, 2015

    This is the precise weblog for anybody who needs to seek out out about this topic. You notice so much its almost arduous to argue with you. You positively put a brand new spin on a subject that’s been written about for years. Nice stuff, simply nice!

  5. Leave a Reply

    Neela
    April 19, 2016

    Hi , while your recipe is the best way to make this rasam , it would add some zing to squeeze the juice of one small lime into it at the end . Here one can reduce salt and make it a healthier option

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