Name: Authentic Andhra Pradesh style Tomato Rasam with home made Rasam Powder recipe by Affaf Ali at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: To make Rasam:; Red ripe Tomatoes – 3; Coriander leaves – 3tbspn (roughly chopped); Coriander stalks – 3tbspn (roughly chopped); Tamarind – size of gooseberry; Turmeric powder – 1/4tspn; Rasam powder - 2tbspn; Water – 4glass; Jaggery – 1/2tspn; Grated coconut – 2tbspn (optional); Salt – according to taste; For Tempering:; Curry leaves – 1sprig; Garlic pods – 6 to 8; Hing/ asafoetida – 2 generous piches; Urad dal – 1/2tspn; Mustard seeds – 1/4tspn; Cumin seeds – 1/2tspn; Methi/ fenugreek seeds – 1/4th tspn; Dry red chilly – 1 broken to two pieces; For Rasam Powder:; Coriander seeds – 1cup; Toor Dal – 1cup; Cumin seeds – 1/4th cup; Black whole pepper – 1/4th cup; Dry red chilly – 10 to 15 nos (reduce quantity of chillies if they are very spicy); Hing/ asafoetida – 1/2tspn; Curry leaves – 3sprig ( washed and dried); Methi/ fenugreek seeds – 1/2tspn

ABOUT Authentic Andhra Pradesh style Tomato Rasam with home made Rasam Powder RECIPE

Tomato Rasam is an integral part of South Indian (Andhra Pradesh) meals. It's spicy, tangy and bit sweet. A perfect concoction of flavours from tomatoes, coriander leaves & stem, tamarind pulp, turmeric powder, jaggery and home made rasam powder. And most important is the tempering or tadka which include good amount of crushed garlic, mustard seeds, fenugreek seeds, asafoetida, curry leaves, grated coconut and red chilly. Perfectly teamed with hot steamed rice and ghee is pure bliss!!!

Ingredients Serving: 4

To make Rasam:
Red ripe Tomatoes – 3
Coriander leaves – 3tbspn (roughly chopped)
Coriander stalks – 3tbspn (roughly chopped)
Tamarind – size of gooseberry
Turmeric powder – 1/4tspn
Rasam powder - 2tbspn
Water – 4glass
Jaggery – 1/2tspn
Grated coconut – 2tbspn (optional)
Salt – according to taste
For Tempering:
Curry leaves – 1sprig
Garlic pods – 6 to 8
Hing/ asafoetida – 2 generous piches
Urad dal – 1/2tspn
Mustard seeds – 1/4tspn
Cumin seeds – 1/2tspn
Methi/ fenugreek seeds – 1/4th tspn
Dry red chilly – 1 broken to two pieces
For Rasam Powder:
Coriander seeds – 1cup
Toor Dal – 1cup
Cumin seeds – 1/4th cup
Black whole pepper – 1/4th cup
Dry red chilly – 10 to 15 nos (reduce quantity of chillies if they are very spicy)
Hing/ asafoetida – 1/2tspn
Curry leaves – 3sprig ( washed and dried)
Methi/ fenugreek seeds – 1/2tspn

Instructions

To make Rasam powder: Wash and dry curry leaves throughly. Dry roast each ingredient little, but separately on low flame except black pepper. Let it cool down completely. Make a coarse powder of ingredients together and store in airtight container. Rasam powder stays good for 3 months.
To make Rasam: Grind tomatoes to smooth paste. In a heavy bottom vessel add water, tomato paste, 2tbspn rasam powder, finely chopped coriander leaves and stem, grated coconut, turmeric powder, jaggery and soaked tamarind. Boil for 15 to 20 minutes on medium flame. Add salt. Set aside.
For Tempering: In a tempering vessel heat few tspns of oil, add mustard seeds, cumin seeds, urad dal, broken red chilly pieces, hing, curry leaves and coarsely crushed garlic pieces. Fry on medium to low flame till garlic gets light golden brown colour. Do not burn garlic, it will taste bitter. Pour on rasam. Cook rasam for 5 minutes.
Serve hot.
Note: If the red chillies are very spicy adjust accordingly while making rasam powder. Make sure curry leaves are nicely dried as you are making Rasam powder in bulk. Rasam tastes good after couple of hours of making.

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