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A bowl of tomato rasam or tamata chaaru. It is a spicy, light Indian version of tomato soup.

Tomato Rasam or Tamata Chaaru

Tomato rasam is a thin, spicy South Indian soup serve with rice
Course Side Dish
Cuisine South Indian
Keyword Quick & Easy Recipe, Tomato Chaaru, Tomato Rasam
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3

Ingredients

Main Ingredients

  • 2 medium to large or 250 grams Vine Ripe Tomatoes
  • 3 cups Water
  • ¼ - ½ tsp Chili Powder
  • 1 tsp Salt
  • 4 Curry Leaves
  • 1 tsp Ginger Garlic Paste
  • Cilantro or Kothmir
  • ½ small Onion chopped, opt
  • Few drops of Lime Juice, opt

Spice Blend

  • 1 tsp Coriander Seeds
  • ¼ tsp or 20 Black Peppercorns
  • ½ tsp Cumin Seeds

Tempering

  • 3 tsp Oil
  • 1 Red Chili broken into two
  • 3 Curry Leaves
  • ¼ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Ginger Garlic Paste or Crushed Garlic
  • ¼ tsp Fenugreek Powder opt
  • ¼ tsp Turmeric Powder

Instructions

  1. Take water and washed tomatoes in a pot and bring to boil.
  2. Once the skin of the tomatoes begins to peel off, remove from water, remove the skin and puree tomatoes. Pour puree back into boiled water. Alternative is roughly cut peeled tomatoes, put them back in boiled water and blend using an immersion blender.

  3. Grind all the ingredients listed under spice blend and add it to tomato puree mixture.
  4. Add chili powder, curry leaves, ginger garlic paste, kothmir sprigs and onions (if using) to tomato puree mixture and boil for about 10 minutes or until raw smell of tomatoes and spices is gone.

  5. Meantime, make the tempering by heating oil in a pan.
  6. When oil is hot, add red chili, mustard seeds, cumin, curry leaves and ginger garlic paste.
  7. Once seeds splutter, add turmeric and turn off the heat.

  8. Pour it over tomato chaaru, cover and let boil for couple of minutes.

  9. Taste rasam and adjust seasoning. For a tangy rasam, squeeze some lime juice. Squeeze lime juice just before turning off the flame or after turning off the flame.

  10. Garnish with kothmir and keep the rasam covered until ready to serve.
  11. Serve hot with steaming rice.

Recipe Notes