Hyderabadi Tomato Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and dried red chilies. Let them splutter.
• STEP 2.Add chopped tomatoes, tamarind pulp, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
• STEP 3.Add water and bring the mixture to a boil. Simmer for 10-15 minutes.
• STEP 4.In a separate pan, heat ghee and add mustard seeds, curry leaves, and dried red chilies. Let them splutter.
• STEP 5.Pour the tempered mixture into the rasam and mix well. Simmer for a few more minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a tangier taste, you can add more tamarind pulp.
• If you prefer a thinner consistency, you can add more water.
• Leftover rasam can be stored in the refrigerator for up to 2 days.

Storage and Serving

• Serve Hyderabadi Tomato Rasam hot with steamed rice or as a soup.
• Garnish with fresh coriander leaves for added freshness.
• Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.