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Tomato Rasam

Tomato Rasam

South Indian cuisine is among those cuisines that are slowly gaining popularity across the world. And why not? The cuisine is rich in not just flavors, but it’s the cooking technique and the use of fragrant and exotic spices that makes it stand out. And above all, the majority of the recipes are vegan. So, it is quite popular among vegans all across the globe. Check out our Coconut Stew. 

One such vegan dish I am going to talk about comes straight to you from my home’s dinner table back in the country. I grew up eating it almost every single day. And the best thing is, I have never got bored of it. It is a rich, hearty, fragrant, and incredibly delicious dish. It is called “tomato rasam.”

And the best part is the recipe is super simple. If you love spices, this is the recipe for you. You can make it within 30 minutes. Serve it as a soup or as a main course, and this dish offers versatility, convenience, and true flavors of south India.

This is a soup is prepared as a remedy for an upset tummy, in most South Indian households. Although it is eaten as a digestif to help digest the full meal you have just consumed, when made with all the appropriate accouterment, it can prove to be quite the delicacy.

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 4
  • Energy 85 kcal
  • Fat 7 g
  • Protein 0.9 g
  • Carbs 0 g

Recipe Allergies

Instructions

  • 1.Add cumin seeds, fenugreek, black pepper, chili, garlic in a food processor, or use mortar and pestle. process until it is a coarse paste.
  • 2.Heat the coconut oil in a large saucepan on medium heat. Add the prepared paste, slow roast until fragrant, about one minute.
  • 3.Add tomatoes, tamarind paste, and water. Reduce heat to simmer for about 10 minutes.
  • 4.Add salt to taste and cilantro to garnish. Enjoy!

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Ingredients

  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek
  • 1 teaspoon black pepper
  • 5 cloves garlic, minced
  • 2 dried chili
  • 2 medium tomatoes, chopped
  • 2 tablespoons tamarind paste
  • 2 cups water, divided