Tomato Rasam Andhra Style

Name: Tomato Rasam Andhra Style
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 5 medium sized tomatoes; 1 lemon sized tamarind; 3-3.5 cups water; 1/4 cup chopped coriander leaves (dhania patta); 2 tablespoons oil; 1/2 teaspoon salt or to taste; Ingredients for the rasam powder; 1/2 teaspoon black pepper; 1 teaspoon cumin seeds; 4-5 garlic cloves; 3-4 dry red chilies; 2-3 strands coriander leaves with the stems; For the tempering; 3/4 teaspoon black mustard seeds; 1/4 teaspoon cumin seeds/jeera; 1/4 teaspoon asafoetida powder (hing); 10-12 curry leaves (kadi patta)

Sanchita Mittal @sm_thechef

Delhi

#RC Andhra
Tomato Rasam is also known as Tomato Charu in Andhra Pradesh. It is a warm and tangy tomato soup which goes very well with rice and rice papaddam

Sanchita Mittal @sm_thechef

Delhi

#RC Andhra
Tomato Rasam is also known as Tomato Charu in Andhra Pradesh. It is a warm and tangy tomato soup which goes very well with rice and rice papaddam

Saved

Ingredients

30 minutes

4 servings

5medium sized tomatoes
1lemon sized tamarind
3-3.5 cupswater
1/4 cupchopped coriander leaves (dhania patta)
2 tablespoonsoil
1/2 teaspoonsalt or to taste
Ingredients for the rasam powder
1/2 teaspoonblack pepper
1 teaspooncumin seeds
4-5garlic cloves
3-4dry red chilies
2-3 strandscoriander leaves with the stems
For the tempering
3/4 teaspoonblack mustard seeds
1/4 teaspooncumin seeds/jeera
1/4 teaspoonasafoetida powder (hing)
10-12curry leaves (kadi patta)

Saved

Steps

30 minutes

1

Soak the tamarind in 1 cup water for 20 minutes.
2

Squeeze the pulp from the soaked tamarind with your palms in the water and keep aside
3

Chop the tomatoes and add this to the tamarind pulp
4

Make a semi coarse mixture in a dry grinder or in a mortar-pestle with the ingredients mentioned under rasam powder.
5

Heat oil in a pan and add the mustard seeds and cumin seeds and let them splutter
6

Add curry leaves and asafoetida and sauté for a minute
7

Add the tamarind pulp and crushed tomatoes mixture, grounded semi coarse rasam powder.
8

Stir and then add about 3 cups water, season with salt.
9

Bring to a boil and then simmer for 5-6 minutes
10

Finally add chopped coriander leaves and give a nice stir.