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Delicious Tomato Rasam

9 Mar

Tomato Rasam.

Masoor dal / red lentils are boiled in water. Tomato is crushed and added to the dal along with spices and tamarind. The tomato rasam is boiled for good 10 minutes and tempered with spices. This is fast, simple version of delicious tomato rasam.
Makes: around 4 Servings of Delicious Tomato Rasam.


Tomato 1 Medium
Masoor Dal 1/8 Cup
Coriander Seeds 1 Tbsp
Tamarind 1 1/2 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Crush the tomato with few pinches of salt into small pieces using a pestle.
Alternatively, use fingers to crush the tomato into small pieces.
Coarsely crush the coriander seeds with help of a pestle.
Peel and crush the garlic clove.
Wash, clean and roughly chop the cilantro leaves.

Bring to boil 2 cups of water, add washed masoor dal / red lentils and turmeric powder.
Boil till masoor dal turns translucent but orange.
Then stir in around one cup of water, crushed tomato, garlic and boil till tomato turns little soft.
Add tamarind, crushed coriander seeds, curry leaves and salt.
Simmer for around 5 mintues or until the rasam thickens a bit.

Heat oil in a pan, add all talimpu ingredients in order.
When mustards seeds start spluttering and urad dal changes color, remove from heat.
Add the tempering to the tomato rasam and give the rasam a boil.
Remove rasam from heat, stir in cilantro and cover.
Serve delicious tomato rasam with steamed rice or as a soup.
Notes: Make sure dal is cooked well.

Suggestions: Adjust the consistency of rasam with water. Add more masoor dal for thicker dal rasam.
Variations: Alternatively add cooked toor dal once the tomato is soft instead of masoor dal. Masoor dal takes less time to soften.
Other Names: Delicious Tomato Rasam, Tomato Charu.