Hyderabadi Tomato Rasam Recipe

Hyderabadi Tomato Rasam is a tangy and flavorful South Indian soup made with tomatoes, tamarind, and a blend of aromatic spices. This comforting dish is known for its spicy and tangy taste, and it is often served as a starter or as a side dish with rice. The rasam is made by simmering tomatoes, tamarind pulp, and spices in a flavorful broth. It is then tempered with mustard seeds, curry leaves, and dried red chilies, which adds a burst of flavor to the dish. Hyderabadi Tomato Rasam is a perfect dish to warm up on a cold day.

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15minstotal
15m.total
Hyderabadi Tomato Rasam
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Ingredients for Hyderabadi Tomato Rasam Recipe

  • 0.33 Large Tomatoes, Chopped
  • 0.17 tablespoon Tamarind Pulp
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • 0.33 Dried Red Chilies
  • 0.08 teaspoon Turmeric Powder
  • 0.08 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 0.33 cup Water
  • 0.17 tablespoon Ghee
  • as required A Few Curry Leaves
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
44
calories per serving
< 1 g Fat2 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    84mg
  • Iron
    3mg
  • Vitamin A
    2035mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    47mg
  • Manganese
    1mg
  • Phosphorus
    46mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp