Rasam recipe| tomato coriander

Rasam – a very humble side dish with Indian white rice. It’s probably the most comforting and soothing recipe anyone can opt for when they are sick, feeling ill or when we just want to eat something light! It has many forms, each household has their own recipe for it. The basic ingredients needed are – rasam powder, tamarind juice and other additional ingredients as per the recipe. In my family, my mom in law has her own rasam powder recipe. My mom prefers MTR rasam powder, whereas me, make my own versions. My husband always wants rasam as a side dish when we eat rice. So, I try to do different versions, so that we aren’t bored with the same recipe over and over again.

I have many types of recipes that I prepare – jeera rasam, dal rasam, tamarind rasam etc. Today, I share with you my recipe using tomato coriander. Now again, this recipe can be made in multiple ways. I share with you one way of doing this recipe.

This is best eaten with hot plain white rice, papad/appadam and a basic fry curry. Today, I paired it up with green beans fry and my favorite papad these days – urad dal appadam. I was lucky to find this in India Food Mart near my home. Ever since I moved to Canada, I have been missing appadam a lot. So, once I bought these urad dal papads, I have been using it a lot 😀

In today’s recipe, I used my own homemade rasam powder. Let me know in comments if you would like the recipe for rasam powder! Also, as the name suggests, the recipe requires tomato and coriander along with a few other ingredients.

This recipe is perfect for kids tiffin box too. It’s very easy to make and also needs very little time. The tadka or tempering I use here is a ghee tempering. Make sure you use ghee instead of oil for tempering. It enhances the flavor, aroma and taste over ten times!

Other similar recipes you can find on my website with rice are:

• pappu chaaru – using lentils (mild stew)
• sambar (with homemade sambar masala powder)
• menthulu pulusu – using fenugreek seed
• majjiga pulusu – buttermilk stew

Rasam recipe| tomato coriander

Recipe by Poojita KrishnaCourse: SideCuisine: Indian, South IndianDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

1

hour 

10

minutes

this is best eaten with hot plain rice and appadam!

Ingredients

• Tomato, chopped – 1 medium

• Coriander stems – 8-10

• Tamarind juice – 2 tbsp

• Rasam powder – 2 tsp

• Red chili powder – 1/2 tsp

• Salt – to taste

• Leftover dal water from boiled toor dal/lentils, optional

• For tempering

• Ghee – 1 tsp

• Mustard seeds – 1/4 tsp

• Cumin seeds – 1/4 tsp

• Fenugreek seeds – 1/8 tsp

• Curry leaves – 5

• Asafoetida, hing – pinch

Directions

• Heat a pan on medium heat. Add 1 cup water. To this, add the tomato and coriander, enough salt. Cover and simmer for 10 minutes
• Once the tomato is mushy, remove from heat and let it cool
• Separate the tomato and coriander from the water. Blend the tomato and coriander mixture into a smooth puree. Add this puree back to the remaining water.
• To this, add the tamarind juice, rasam powder, red chili powder and 1 cup water. Adjust the salt.
• Let this boil for another 5 minutes
• To prepare tempering, take a pan and add ghee.
• Once hot, add ingredients under ‘for tempering’ and fry till the seeds crackle.
• Add the tempering to the rasam. Serve hot with rice and papad!

Related Images: