Tomato Rasam | Wedding style Rasam | Tomato Rasam recipe| Thakkali Rasam | Tomato Charu | Rasam recipe | South Indian Rasam recipes | tomato garlic Rasam. It is said that you do not make a lot of different things if you want tasty food, just cook all of them together and right. Rasam Rice is one such recipe that is easy to make and easy on the stomach.
Kalyana Veetu Rasam Recipe – Wedding Style Tomato Rasam Recipe with step wise pictures. Delicious and hot rasam recipe made using tomatoes and it is similar to the ones which you get in wedding. Taste so yummy with hot rice and poriyal of your choice.
Rasam is a South Indian style and tangy soup a hint of sweetness. It is traditionally prepared using tomato, tamarind, red chilli, garlic, cumin, black pepper and other spices as seasonings. The spices included in the rasam are known to aid in digestion and hence the rasam is an essential part of South Indian Thali.
The kalyana rasam, as name goes, is a special rasam that is served at Tamilnadu weddings. It is prepared by making a freshly roasted rasam powder which lends a beautiful aroma to the rasam. The mashed tomatoes, tamarind, spices and jaggery all cook with the fresh rasam powder.
The sourness of this rasam is mainly from tomatoes so add little tamarind and lots of tomatoes. pulsed garlic gives the best flavor to the rasam. It’s gives nice taste divine with steamed rice. To be honest, I am a big fan of rasam recipes and my weekend lunch is incomplete without a comforting rasam recipe. In weekends, in Sundays we should prepare rasm because afternoon with heavy non-veg lunch, that dinner will be compulsory rasm rice for better digestion. If I have a marinated chili chicken in my freezer, I do prepare rasam alone for some lazy days. My kids will enjoy to have rasam rice with chicken.
Watch Tomato Rasam recipe video.
Tomato Rasam Recipe | Thakkali Rasam Recipe | How to make Rasam
Ingredients
To prepare fresh rasam powder
To prepare Tomato Rasam
Instructions
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To prepare tomato rasam, take these sized tomatoes.
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Remove stem part and smash them well.
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Add smashed tomatoes in to a pan.
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Take small lemon sized tamarind pulp to take its puree.
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Add enough water to make rasam.
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Add Kashmiri red chilli powder.
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Add chopped coriander leaves with stem.
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Add chopped curry leaves.
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Add nature sea rock salt.
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Cook this rasam in medium flame until tamarind’s raw smell leaves.
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To prepare rasam powder, heat the pan, add coriander seeds, cumin seeds and black pepper. Roast them all until reach slight golden colour.
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Add red chilli.
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Add dry coconut. Roast them all until become aromatic.
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Then transfer in to a plate and allow to cool.
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Transfer these roasted spices in to a mixie jar and blend to make rough coarse powder.
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Add garlic cloves in to a mortar and pestle and roughly crush them.
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Add green chilli and make roughly crushed.
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Once rasam started boiling, add roughly crushed garlic and green chilli.
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Mix it well and allow to boil for another 4-5 minutes.
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Add cooked toor dal with water.
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Add fresh rasam powder on the whole.
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Add little jaggery.
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Boil the rasam till you see frothy boil then turn off the stove.
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To tempering the rasam, heat ghee.
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Add mustard seeds and urad dal and allow to splutter.
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Add dry red chillies and asafoetida powder.
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Add fresh curry leaves.
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Pour this tempering in to the rasam.
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Garnish with some coriander leaves. Very tasty tomato rasam is ready for serving.
Note
- Rasam Sadam should be a little thin in consistency. It will become more solid after it cools down.
- Ghee seasoning makes Rasam Sadam taste better than a seasoning with Oil.
- You can use store bought Rasam powder for Rasam Sadam.
- If the Rasam has become too thick, add some hot water whenever required.
- Avoid boiling the rasam for a long time, always cook rasam till you see frothy boil then turn off the stove.
