This quick and easy South Indian Tomato Rasam, also known as Tomato Saaru, is a tangy and flavorful curry made with fresh tomatoes, aromatic spices, and a hint of jaggery. It's a comforting and nutritious dish, perfect to be served hot with steamed rice.
All Ingredients - Main Ingredients
Tomato3 big (roughly chopped)
Water2.5 cup
Green chilly3-4
Turmeric1/4 tsp
Salt1 tsp
Jaggery1-2 tbsp
Tamarind extract1/4 cup
Water2 cup
Salt1 tsp
Coriander leavesa bunch, chopped
All Ingredients - For Masala (Grinding)
Coconut oil1 tsp
Tur dal2 tbsp
Chana dal1 tbsp
Urad dal1 tbsp
Dry chilly3-4
Black pepper1.5 tsp
Cumin2 tsp
Fresh coconut1/4 cup
All Ingredients - For Tempering
Coconut oil2 tsp
Rai1 tsp
Jeera1/2 tsp
Methi seed1/8 tsp
Garlic7-8 clove, crushed
Curry leavesa few sprigs
Hing1/4 tsp
Step-by-Step Instructions
Step 1: Prepare Tomato Puree
Add 3 roughly chopped big tomatoes to a blender and grind finely to make a puree.
Step 2: Cook Tomato Base
Pour the tomato puree into a pot. Add 2.5 cups of water, 3-4 green chillies, 1/4 tsp turmeric, and 1 tsp salt. Cook on high flame with a lid on until it starts boiling (around 0:32). Once boiling, reduce flame to low and cook for 9-10 minutes, stirring in between.
Step 3: Prepare Rasam Masala
Heat 1 tsp coconut oil in a pan. Add 2 tbsp tur dal, 1 tbsp chana dal, and 1 tbsp urad dal. Sauté well until golden brown (around 0:48). Add 3-4 dry chillies, 1.5 tsp black pepper, 2 tsp cumin, and 1/4 cup fresh coconut. Roast well until aromatic and slightly browned (around 1:02). Let the roasted ingredients cool completely. Transfer to a blender and grind finely to make a powder (around 1:08).
Step 4: Combine and Simmer Rasam
Add the prepared rasam masala to the boiling tomato base. Add 1-2 tbsp jaggery, 1/4 cup tamarind extract, and 2 cups of water. Add 1 tsp salt and mix well. Cook on high flame until it starts boiling (around 1:31). Once boiling, reduce flame to low and cook for 4-5 minutes, stirring in between. Add chopped coriander leaves and mix.
Step 5: Prepare Tempering
Heat 2 tsp coconut oil in a small pan. Add 1 tsp rai (mustard seeds), 1/2 tsp jeera (cumin seeds), and 1/8 tsp methi seed (fenugreek seeds). Add 7-8 crushed garlic cloves and a few sprigs of curry leaves. Add 1/4 tsp hing (asafoetida). Sauté well on low flame until garlic turns golden and aromatic (around 1:57).
Step 6: Final Assembly
Pour the tempering into the rasam. Mix well. Serve hot with rice.
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