Rasam is an essential part of every South Indian meal. When I feel lazy to cook, I mostly prepare this easy tomato rasam or thakaali rasam with a simple potato fry, which makes a divine lunch to me. This recipe has a tangy flavor. This is my version with very little changes according to our taste. Do give it a shot. Here you go with the recipe.
- Ripe tomatoes (chopped) - 3
- Tamarind paste - 1tbsp (thick)
- Rasam powder - 1tsp
- Curry leaves - few
- Cilantro (chopped) - 2tbsp
- Salt - as needed
- Jaggery - 1/2 tsp
- Oil - as needed
- Mustard - 1tsp
- Jeera - 1tsp
- Red chillies - 2
- In 1/4cup of hot water dissolve the tamarind paste and keep aside.
- Heat oil in a kadai. Add mustard, jeera, red chillies and curry leaves.
- Add chopped tomatoes along with salt, allow it to cook till mushy in medium flame.
- Now add 2 1/2 cups of water, 1/4 cup of tamarind water and allow it to boil for 4-5 minutes. Lastly add rasam powder, jaggery and just allow it to boil for a second.
- Switch off the flame. Add chopped cilantro and close it immediately to retain the aroma of the rasam.
- Serve hot rasam with steamed rice and potato fry or have as soup.