Instant Tomato Rasam Recipe | How to prepare Tomato Rasam (Karnataka Style) - E.A.T. easyvegrecipes

Instant Tomato Rasam Recipe | How to prepare Tomato Rasam (Karnataka Style)

Hi friends, Today's recipe is Karnataka style instant tomato rasam. I learned this instant tomato rasam from my mom. When dad was suggested not to eat tamarind, amma started making rasam and sambar with boiled tomatoes. In this post I am going to explain how to prepare tomato rasam without tamarind. This is the best tomato rasam recipe I have ever tasted. We have to make a special powder for this instant tomato rasam. That powder can be stored for a couple of months also, but I prefer to make instantly and use it. So that the instant tomato rasam tastes good.
Instant Tomato Rasam

There are different rasam varieties to make instantly, and some of them are even without powder.
Check out for the rasam powder to use for regular rasam.
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Instant Tomato Rasam

Another simple instant tomato rasam without tamarind -- serve with hot piping rice.

Ingredients for Rasam:
  • 4 Tomatoes
  • 2 Tbsp Toor Dal
  • Salt to Taste
  • 1 Tsp Turmeric Powder
  • 1 Tbsp Ghee
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Fenugreek Seeds
  • 1/2 Tsp Asafoetida
  • 4 to 6 Curry Leaves
  • Fistful of Coriander Leaves

  • Ingredients for Rasam Powder:
  • 1 Tsp Oil
  • 1 Tbsp Coriander Seeds
  • 1/4 Tsp Mustard Seeds
  • 1/4 Tsp Cumin Seeds
  • 1/4 Tsp Fenugreek Seeds
  • 1/4 Tsp Black Pepper Seeds
  • 1/4 Tsp Chana Dal
  • 1/4 Tsp Urad Dal
  • 3 to 5 Cloves
  • 1/4 Tsp Poppy Seeds/Khus Khus
  • 4 to 5 Red Chillies
  • Handful of Curry leaves

  • Procedure for Rasam Powder:
    1. Heat oil in a pan.
    2. Add coriander seeds, and fry them till the aroma comes out.
    3. Add mustard seeds, cumin seeds, fenugreek seeds, chana dal and urad dal.
    4. Fry them together till the dals turn light brown. Fry all of them in low flame.
    5. Add cloves and poppy seeds also then fry them till the poppy seeds splutter.
    6. Add red chillies and curry leaves and fry till the leaves turn crispy.
    7. All the frying should be done in low flame only.
    8. Allow all the above ingredients to cool down completley.
    9. Grind them to make a fine powder in the blender jar.
    10. this powder can be stored in an air tight container for further use also. It can be stored for a couple of months.

    Procedure for Rasam:
    1. Boil water in a thick bottom pan.
    2. Add 4 tomatoes to the boiling water.
    3. Allow them to cook till they become soft.
    4. Once they are done, let them cool completely.
    5. When the tomatoes are cooled, take out the skin.
    6. Put them into the blender jar and make a smooth paste.
    7. Sieve the tomato puree to get a clear juice without seeds.
    8. Pour this into a thick bottom kadai, add salt and turmeric powder.
    9. Add 2 cups of water and allow the tomato puree to boil.
    10. Let it boil for 5 minutes.
    11. Once the tomato puree reaches rolling boiling add 1 and 1/2 Tbsp of the above prepared powder.
    12. Let it boil for another 2 to 3 minutes.
    13. Add 2 Tbsp of cooked toor dal.
    14. Again allow this to boil for another 3 to 5 minutes.
    15. Meanwhile we can prepare tadka.
    16. Heat ghee or clarified butter, add mustard seeds, cumin seeds, fenugreek seeds and asafoetida.
    17. Once they started spluttering add coriander leaves and curry leaves.
    18. Add this to the above boiling instant tomato rasam and allow it to boil for another 2 to 3 minutes.
    19. Serve hot piping instant tomato rasam recipe (Karnataka Style) in the hot piping rice.

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