Quick Onion Tomato Rasam Recipe

Quick Onion Tomato Rasam is a tangy and flavorful South Indian soup made with onions, tomatoes, and a blend of spices. This comforting dish is perfect for a light meal or as a soothing remedy for cold and cough. The rasam is made by saut茅ing onions and tomatoes, adding tamarind pulp, rasam powder, and other spices, and simmering it until the flavors meld together. It is typically served hot with steamed rice or enjoyed as a soup on its own.

3.6
14 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Quick Onion Tomato Rasam
plan
Bookmark

ingredients serve

Ingredients for Quick Onion Tomato Rasam Recipe

  • 0.67 Onions, Finely Chopped
  • 0.67 Tomatoes, Chopped
  • 0.33 tablespoon Tamarind Pulp
  • 0.33 teaspoon Rasam Powder
  • 0.17 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 0.67 cup Water
  • 0.33 tablespoon Oil
  • 0.33 teaspoon Ghee
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 0.67 Dried Red Chilies

Directions: Quick Onion Tomato Rasam Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and saut茅 onions until golden brown.
  • STEP 2.Add tomatoes, tamarind pulp, rasam powder, turmeric powder, and salt. Cook until tomatoes are soft.
  • STEP 3.Add water and bring the mixture to a boil. Simmer for 5-10 minutes.
  • STEP 4.In a separate pan, heat ghee and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Fry until the seeds splutter.
  • STEP 5.Pour the tempering over the rasam and mix well. Serve hot with rice or as a soup.

Cooking Tips

  • Adjust the quantity of rasam powder according to your spice preference.
  • You can add a pinch of asafoetida (hing) for extra flavor.
  • For a variation, you can add cooked lentils or dal to make it more filling.

Storage and Serving

  • 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.
  • Serve the rasam hot with steamed rice, papad, and a side of vegetable curry for a complete meal.
Nutrition
value
36
calories per serving
2 g Fat2 g Protein3 g Carbs4 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    4g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    2mg
  • Vitamin A
    822mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    24mg
  • Selenium
    3mcg
  • 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
show more
Recipe By Slurrp