How to Prepare Tasty South Indian tomato rasam

South Indian tomato rasam. This south Indian style tomato rasam is named as tomato charu in my mother tongue telugu and is almost the same as tamil nadu style rasam. To make this tomato rasam, you can make instant powder that I shared in this post. Any readymade powder or homemade rasam powder can also be used.

Rasam is an essential part of every south Indian meal, and is usually served as the second main course following sambhar (or some other kuzhambu). To make the Tomato Rasam, we first have to make the rasam masala. For this, take masoor dal in a sauce pan or broad pan. You can have South Indian tomato rasam using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of South Indian tomato rasam

1. You need of riped tomatoes.
2. It's of tamarind extract.
3. Prepare of strings of curry leaves.
4. It's of turmeric powder.
5. You need of For tempering :.
6. It's of mustard seeds.
7. It's of hing.
8. It's of Curry.
9. Prepare of For grinding :.
10. You need of jeera.
11. It's of pepper corns.
12. You need of dry red chilli.
13. You need of methi seeds.
14. It's of coriander seeds(Crush it to a powder).
15. It's of of crushed garlic.
16. It's of Crushed pearl onions.

Tomato Rasam Recipe is a popular south indian rasam recipe made with tomatoes and is a soupy kind of a recipe with lots of tempering and tamarind extract and tomatoes. Tomato Rasam has to be one of the ultimate comfort food for a South Indian. This is my Aunt's recipe that makes a fantastic warm broth that goes so well with My aunt always makes rasam powder from scratch fresh everyday for rasam. Here is how to do Tomato Rasam Coimbatore Style!

South Indian tomato rasam step by step

1. In a large bowl add tomatoes, turmeric powder, tamarind extract, add water and allow it to boil.
2. Once the to tomatoes are cooked mash it well.
3. In a kadai heat 1 tbsp of oil and add mustard seeds, hing, curry leaves add crushed garlic and onions sauté for 2 minutes.
4. Add the grounded rasam powder and fry for a minute (Do Not Burn It) add the tomato mixture, salt and allow it to boil.
5. Once it gets frothy add coriander leaves and switch off the flame.
6. Serve it with hot rice. When you have cold, just drink like a soup.

Rasam is always loved in my family and i make this on all weekends. Normally i make tomato rasam and add some toordhal to it. Some may call this as PARRUPU RASAM also. My mom and my mil,used to make rasam in a special vessel made out of lead. We call this "Eiyya Chombhu" in tamil.