The art of classic cooking

Sunday, 20 July 2014

Easy instant tomato rasam (no tamarind)

Hi guys,this time I bought you a recipe,which is very easy to make and can be made in few minutes - tomato rasam. It is so tasty that you can drink as such like my father(he waits for all of us to have food, and then drinks the remaining rasam as such). The best combo with this rasam is coconut thuviayal. Our entire family like this combo and we cook extra rice for this rasam alone. Now on to the recipe...

instant tomato rasam


Tomato - 1
Water - 2 cups ( 1 + 1 )
Coriander leaves - few
Salt - to taste

 To grind:

Black pepper - 1 1/2 tsp
Cumin seeds -  1 tsp
Garlic - 3 cloves
Curry leaves - 4

To season:

Oil - 1 tsp
Mustard - 1/4 tsp
Shallots - 2
Dry red chilli - 1
Hing - a pinch
Chilli powder - a pinch
Turmeric powder - a pinch


Step 1:
Cube the tomatoes and add it to the cooker along with 1 cup of water. After 3 whistles switch it off.
Let it cool.
Now squeeze the tomatoes in the cooker and discard the skin.
To this add one more cup of water and set aside.
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Step 2:

Take black pepper and cumin seeds in a mixer and just pulse it twice( we need a coarse texture)
Now add garlic and curry leaves to the mixer and just pulse once.
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Step 3:
Heat oil in a kadai( use light weight Kadai) and season with mustard, shallots, curry leaves and dry red chilli. Add the grinded mixture to the Kadai, and fry for a minute.
Then add turmeric, chilli, hing.and sauté once.

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step 4:
Now reduce the flame to low and add tomato pulp(prepared in step 1)
Now rotate the gas knob from low to high and switch it off. ( else rasam will turn bitter )
Add salt and coriander leaves.

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Your yummy rasam is ready to serve.

instant tomato rasam

1) Switch off immediately after tomato pulp is added.
2) This rasam will hold for 6 hours.


1 comment:

  1. Sounds so flavorful, and easy to make too.