Spicy Tomato Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped tomatoes, tamarind pulp, turmeric powder, rasam powder, and salt. Cook until tomatoes are soft.
• STEP 3.Add water and bring the rasam to a boil. Simmer for a few minutes.
• STEP 4.In a separate pan, heat ghee and add crushed garlic and red chili. Fry until garlic turns golden brown.
• STEP 5.Add this tempering to the rasam and mix well. Garnish with coriander leaves.
• STEP 6.Serve hot as a soup or with steamed rice and papadum.

Cooking Tips

• Adjust the spice level according to your preference by adding more or less rasam powder.
• You can add cooked lentils or dal to make the rasam thicker and more filling.
• For a tangier flavor, add a little extra tamarind pulp.

Storage and Serving

• Leftover rasam can be stored in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.
• Serve the rasam hot with a side of papadum or as a soup with some crusty bread.