Tomato Rasam / Saru is quick and easy to make with no lentils or dals. It needs very few ingredients yet results in a delicious rasam. This can be consumed as a soup or with rice. This is garlic-free version, but if you like, you can add a clove of garlic while you grind. Rasam or saaru is basically south Indian tomato soup, best during winter days. Try this easy Tomato saaru and I am sure you love it.
Try this Mysore Rasam , Mung dal rasam and more rasams like jeera pepper, buttermilk rasam ..
https://youtu.be/tcojF-uEFn0
Easy tomato rasam recipe with detailed video instruction
Ingredients
- 2 medium size tomatoes each cut into 4 pieces
- 2 to 3 tsp Rasam Powder for rasam powder recipe please visit http://foodandremedy.com/recipes/powders/mysore-rasam-powder/
- ¼ cup shredded coconut
- 1 inch ginger
- If you like garlic add a clove of garlic
- 1 tsp salt
- A little jaggery OR a little tamarind soaked in water OR squeeze fresh lemon juice after seasoning if the tomatoes are sour, if tomatoes are sweet
- Few curry leaves
- 2 cups of water
- Around 2 TBSP chopped cilantro/coriander leaves to garnish
- For Seasoning:
- 1½ tsp ghee
- 1 tsp jeera/cumin seeds
- pinch of hing/asafoetida
Instructions
- Grind tomatoes, ginger, salt, coconut, rasam powder, and tamarind (if using) to a fine paste.
- Add water if necessary.
- Transfer this ground paste to a medium size pan, add water and curry leaves. If using jaggery, add it now.
- Boil this on a medium-low heat for 6 to 8 minutes or until you get a beautiful froth on the top of the rasam.
- Now turn off the heat and garnish with chopped cilantro.
Prepare the seasoning:
- Heat the ghee in a ladle on a medium heat.
- Once the ghee is hot enough, add hing, mustard seeds.
- When the mustard seeds pops add jeera and let it pop.
- Turn off the heat and add this seasoning to the rasam
