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A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 126.56 calories per serving with 4.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper or side.
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For a different tang, skip the tamarind and add 1-2 tablespoons of fresh lemon juice at the very end, after turning off the heat.
Increase the garlic to 8-10 cloves, crushing them coarsely. Add half to the rasam base and the other half to the tempering for a robust garlic flavor.
Add 1 teaspoon of coarsely ground black peppercorns along with the rasam powder for a pungent and warming soup, which is excellent for soothing a cold.
Simply substitute the ghee with a neutral oil like sunflower or coconut oil for the tempering to make the recipe fully plant-based.
Spices like cumin, black pepper, and hing (asafoetida) are known carminatives that help prevent gas, bloating, and indigestion, promoting better gut health.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage caused by free radicals and supports overall health.
The blend of spices like turmeric, garlic, and black pepper has anti-inflammatory and anti-microbial properties, making rasam a comforting remedy for colds and sore throats.
Being a light, water-based soup, rasam is very low in calories and fat, making it an excellent choice for weight management and a healthy diet.
A typical serving of Tomato Rasam (approximately 1 cup or 300g) contains around 80-100 calories, making it a very light and low-calorie dish.
Yes, Tomato Rasam is very healthy. It is rich in antioxidants from tomatoes, aids digestion due to spices like cumin and hing, and provides plant-based protein from the dal. It's often consumed to soothe colds and improve appetite.
Absolutely. For a quicker and lighter version, you can omit the toor dal entirely. This variation is often called 'Thakkali Rasam' and is just as delicious and flavorful.
Yes. To cook the dal without a pressure cooker, soak it for 30-60 minutes, then cook it in a pot with sufficient water over medium heat for about 30-40 minutes, or until it is completely soft and mushy.
If you don't have tamarind paste, you can use 1-2 tablespoons of fresh lemon juice. It's best to add the lemon juice at the end, after turning off the heat, to preserve its fresh flavor and aroma.
Store leftover rasam in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat. Avoid bringing it to a rolling boil to maintain its flavor.
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