Summer is the season which calls for more liquid food, and light food. Rasams come to one’s help then. They are light and digestive system friendly. It is good appetizer and quick to make. No need of spending longer hours in the kitchen.
There are number of ways to make rasam/ stew in South India. Process of making rasam and taste varies from region to region and community to community. Rasam with tomato is always a highlight of special menus in south Indian taali.
Here is one such recipe of rasam with tur dal and tomato. You can make it without tur dal as well to get runnny rasam.
Check for more rasam recipes here!
Preparation time: 15 minutes
Cooking time: 30 minutes
Tomatoes – 3
Soft cooked tur dal – ½ cup
Tamarind paste – ½ tsp, adjust as required
Jaggery – A small piece/ 2 tsp powder
Green chilli – 2 or you can use 1 tsp chilli powder. Reduce chilli powder if using both chilli and powder.
Turmeric powder – 1 pinch
Ginger – ¼ inch crushed (optional)
Cumin seeds – ½ tsp
Mustard – ½ tsp
Cooking Oil – 2 tsp
Asafoetida/ hing – 1 pinch
Curry leaves – 1 sprig
Coriander leaves – few strands (optional)
- Wash tur dal/ split pigeon peas. Pressure cook until soft, keep aside.
- Wash tomatoes, chop roughly and cook with water as needed.
- Add slit green chilli, crushed ginger to the boiling tomato.
- Mash cooked tomato a bit with the spatula.
- Add tamarind extract, salt, turmeric powder, chilli powder and jaggery.
- Add cooked dal and add water to bring required consistency.
- Boil very well until everything combines well. Add chopped coriander leaves.
- Switch off the stove.
- Prepare a seasoning / tadka of mustard, cumin and asafoetida in oil. On spluttering, add curry leaves.
- Serve this piping hot flavorful rasam with steamed hot rice, ghee, papad and choice of vegetable stir fry.
- To make havyak style no dal rasam, follow the same method without dal. In this case ginger, green chillies are must with generous amount of hing/ asafoetida (tadka).