Easy & Quick Rasam with Rasam Powder/Instant Tomato Rasam/Instant Tomato Rasam Recipe

Rasam is a staple South Indian Soup eaten with steamed rice or drank as such as soup. I just love rasam, when I am in no mood to cook then I make this simple and quick rasam with potato fry and enjoy my day. Do check out other RasamVarieties by clicking here.

Here's how to make Rasam with step by step photos...

Ingredients

Tamarind/Puli	One small gooseberry size ball
Tomato	1
Garlic cloves	3 crushed
Turmeric powder	¼ tsp
Rasam Powder/Rasa podi	1 ½ tsp
Coriander leaves	1 tbsp finely chopped
Salt	As needed
Water	3 cups

For Tempering

Oil	2 tsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Dry red chillies	2 -3
Asafoetida/Perungayam	One pinch
Curry leaves	8-10

Preparation time: 5 minutes                               Recipe Category: Lunch, Rasam Varieties

Cooking time: 12 -15 minutes                              Recipe Cuisine: South Indian, Tamil Nadu

Serves: 4
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Soak the tamarind in hot water for about 10 minutes.

Extract the juice from the tamarind by adding one cup of water each time; totally the extracted juice will be about 3 cups. Crush the tomatoes really well in to the tamarind juice and add enough salt.

Heat oil in a pan, splutter mustard seeds, and then add cumin seeds, dry red chillies, curry leaves and asafoetida and fry for about 30 secs.

Now add the tamarind extract, turmeric powder and bring it boil [around 6 – 7 minutes].

Add the rasam powder, crushed garlic, coriander leaves and mix well. 

Just bring to boil for one more time, sprinkle little water and switch off the stove. Close the rasam immediately with a lid to preserve the aroma.

Delicious, simple and aromatic rasam is ready to be enjoyed.

Suggestions:

• You can boil the tamarind extract and then temper it. I do it both the ways, just depends on my mood.
• I have crushed the tomatoes directly to the tamarind extract, you can also chop them to fine pieces and add it when you are tempering [saute until mushy] followed by the tamarind extract.
• Adjust the amount of water according to the sourness of the tamarind.
• I used homemade Rasam Powder/Rasa Podi, you can use store bought as well. For homemade rasampowder/rasa podi do check it here.
• I added about ½ cup of cooked thoordal to the rasam, which is totally optional. dding dal gives added taste and makes it more nutritious.

Thank you all for visiting my blog, please come back again for more simple, delicious, authentic and traditional recipes of Tamil Nadu.

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