Monday, 29 October 2012

Kerala Onam recipe: Tomato Rasam

Rasam is one of the four main ozhichu kootans of the onam sadya. The others are parippu curry, sambar and moru kachiyathu. Onam sadya also has plenty other gravy dishes like errissery, pullissery, pachadi, etc.

You can try the tomato pepper rasam post for making rasam without readymade rasam powder. the pineapple rasam recipe is a nice twist to the traditional rasam recipes.


1.       Tomato -2

Blanch the tomatoes in hot water. Peel the skin and mash up the tomatoes.

2.       Rasam powder – 2-3 tsp
3.       Whole black Peppercorns – 1 tsp
4.       Tamarind paste – 1 tsp
5.       Salt – to taste
6.       Water – 2 cups

Add these ingredients to the mashed tomatoes and bring to boil. Lower the fire and allow simmering.

7.       Toor dal/ thuvara parippu- ¼ cup
8.       Water – ¾ cup

Cook this in water and add ½ cup dal water to the tomato rasam. Adjust consistency of the rasam by adding more water if necessary. Take off the flame when it starts to froth.

9.       Coconut oil/ ghee – 1 tbsp
10.   Mustard seeds – 1 tsp
11.   Cumin seeds – 1 tsp
12.   Asafoetida –  ¼ tsp
13.   Curry leaves – a few
14.   Dry red chilly -1

Heat the coconut oil, add mustard. When it splutters, add remaining ingredients. Cook for a minute and pour this over the curry. Garnish generously with chopped coriander leaves.

Grandma’s secret tips:

  • The dal water is optional,you can use normal water instead. The dal water adds a nice flavour to the rasam.
  • 2-3 cloves of crushed garlic can be added along with rasam powder if you like the taste
  • You can make your own rasam powder using this recipe.

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