TOMATO RASAM IS A LOW-CALORIE SOUP WITH THE FRESH MIX IN 15 MINS

TOMATO RASAM IS A LOW-CALORIE SOUP WITH THE FRESH MIX IN 15 MINS

Tomato Rasam is a low-calorie soup with fresh homemade rasam mix made from best Indian spices. Rasam is a natural soup that help in digestion too.

 

 

Low-Calorie Indian Soup for Rice:

Rasam is an easy and quick soup for rice. It can also consumed as a soup or a tonic after a heavy meal. It is a comfortable dish that is gentle to the digestive system and helps in digestion.

It is considered as a soothing meal and a preferred diet when suffering from fever or the common cold. In Indian cuisine, they serve rasam at the end of the heavy meal for easy digestion.

 

 

Smart Tips:

1) Avoid cooking rasam for a longer time, it will spoil the rasam taste. Once the foam starts forming on top, remove the rasam from heat immediately.

2) Use fresh tomatoes for making rasam it will give nice flavor and taste to the rasam.

3) Avoid grinding spices and garlic to a smooth paste, it should be little coarse. It helps to enhance the beautiful aroma to the rasam.

 

 

Why my rasam recipe is different?

Traditionally Rasam recipe includes roasting and grinding spices or use store bought rasam powder directly. In my recipe, I skipped using rasam powder to make this rasam. Instead, I used freshly grounded spices like cumin, pepper, garlic and red chilies. This method helps not only to reduce much time and effort but also gives nice aroma and taste to the rasam.

 

How to serve Tomato Rasam?

Serve tomato rasam with White Rice or take it as it is, like soup.

TOMATO RASAM IS A LOW-CALORIE SOUP WITH THE FRESH MIX IN 15 MINS.

Tomato Rasam is a low-calorie soup with fresh homemade rasam mix made from best Indian spices. Rasam is a natural soup that help in digestion too. 

• 4 no ROMA TOMATO
• 40 gms TAMARIND
• 8 gms GARLIC RAW
• 0.50 tbsp PEPPER BLACK
• 2 no RED CHILIES
• 0.50 tbsp CUMIN SEEDS
• 1 tsp OIL
• 0.50 tsp MUSTARD SEEDS
• 1 tsp URAD DAL
• 1.50 tsp SALT TABLE
• 5 gms CURRY LEAVES
• 0.25 tsp HING OR ASAFOETIDA

1. Chop tomatoes finely. Soak tamarind in hot water for 10 minutes, extract pulp from it and keep it ready.

2. In a pan heat oil add mustard seeds and allow it to splutter. Add urad dal, asafoetida, curry leaves and cook until urad dal turns golden brown. 

3. Add chopped tomatoes, turmeric powder, cover and cook until it becomes soft. Keep stirring in between to avoid burning.

4. Add 2 cups of water and allow it to boil. When it starts boiling add tamarind extract and allow it to boil until the froth starts forming on top. Adjust adding water until the desired thin consistency and allow it to boil.

5. Coarsely grind garlic, red chilies, black pepper, cumin seeds together and add it to the rasam. Mix well and remove from heat immediately. Garnish it with chopped coriander leaves.

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