Rasam Podi and Tomato Rasam Recipe

 

Rasam is a soup and much more than soup, it very tasty, nutritious and very soothing for the throat so who doesn't love a good Rasam.  First We will see how to make rasam podi or powder and then use it to make tomato rasam. 

Download Rasam Powder and Tomato Rasam Recipe PDF

Rasam Powder Recipe

Ingredients:

Split Pigeon Peas/ Tuvar Dal - 1 Cup

Black Pepper Corn/Kali Mirch - 1 Cup

Jeera/ Cummin Seeds - 1/4 Cup

Curry Leaves - 1/4 Cup

Dry Red Chillies/ Lal Mirch - 1 Cup

Haldi Powder/ Turmeric Powder - 1 tbsp

Coriander Seeds/ Dhania - 1/4 Cup

Method of Preparation:

• First heat a pan and add in the red chillies and roast until the red chillies turn crisp. Once they are crisp transfer them to a plate to cool down.
• In the same pan now add in toor Dal, or split pigeon peas. Roast them until they slightly change color. Once the lentils are done transfer them to a plate to cool down.
• Next roast Dhaniya/ Coriander seeds and take care not to brown them but just roast until they change color slightly. Once done transfer them to a plate as well. 
• Now roast black pepper corn or Kali Mirch in the pan for around one and half minutes. Once done transfer it to a plate.
• Roast Jeera/Cummin seeds on a low flame so they don't burn and transfer them also to a plate once done.
• The last ingredient is curry leaves, roast them until they turn crisp and we are done.
• Transfer all the roasted and cooled ingredients into a mixer jar and add in the turmeric powder on top of it. Remember that we have not roasted the turmeric powder. Roasting the turmeric powder will spoil the taste. 
• Grind everything into a powder and we are done with the rasam powder!

Tomato Rasam Recipe

Ingredients:

Tamarind - 1 lemon size (Extract 2 cups of tamarind juice by soaking it warm water)

Turmeric Powder - 1/4 tbsp

Green Chilli Broken - 1

Asafoetida Powder - 1/4 teaspoon

Tomatoes - 2 (Washed and chopped)

Coriander Stems/ Leaves - For Aroma

Curry Leaves

Jaggery - 1 small piece

Cooked Boiled Toor Dal - 1/4 Cup *Once boiled dilute the boiled Dal by adding 2 cups of water

Ghee/ Clarified Butter - 1 tbsp

Mustard seeds - 1/2 teaspoon

Jeera/Cummin Seeds - 1/2 teaspoon

Dry Red Chilli Broken - 1 and Rasam Powder - 1 tbsp

 

Method of Preparation:

• Take the tamarind juice in cooking pan and add salt and turmeric powder first. Then add the green chilli and Hing or asafoetida powder along with curry leaves with the stem, the coriander leaves stem.
• Mix it well and now switch on the flame and immediately add in the tomatoes. Again mix well.
• Now bring this to a boil and add one table spoon rasam powder that we prepared. Add the jaggery now mix it well and bring it to boil again. 
• Now add in the Toor dal or split pigeon peas which we have cooked soft and diluted. We will bring this also to a boil.
• Switch off the flame and add some coriander leaves. Now close it with a the lid and keep it aside.
• Now heat a small pan and some ghee for the tempering. Add the mustard seeds and once they crackle, add jeera or cummin seeds along with the broken red chilli, some asafoetida powder and broken curry leaves.
• Once it is done switch off the flame and add this tempering to the Rasam. This tempering gives awesome flavor and aroma to the rasam and it is now ready to be served.

You can always have it just as a soup or you can mix it with hot rice and have it with some accompaniment.

Here are five fun and interesting facts about rasam and rasam powder:

1. Rasam Has Ancient Roots

Rasam's origins trace back to ancient Tamil Nadu, and it’s considered one of the oldest dishes in South Indian cuisine. The word "rasam" comes from the Sanskrit word "rasa," meaning "essence" or "juice," highlighting its simple yet flavorful nature.

2. Rasam Powder is Customizable

While rasam powder generally includes coriander seeds, cumin, black pepper, and dried red chilies, every household has its own unique recipe. Some add fennel seeds, curry leaves, or even a hint of fenugreek to create a distinct flavor profile.

3. Rasam is a Natural Digestive

Rasam is often served as the second course in traditional Tamil meals because its spices and tamarind aid digestion. The combination of pepper and cumin is especially good for soothing an upset stomach.

4. Medicinal Properties

Rasam is not just tasty but also medicinal! During colds or fevers, pepper rasam is a go-to remedy due to its immunity-boosting and anti-inflammatory properties.

5. Rasam Around the World

While traditionally Tamil, rasam has traveled far and wide. In some Western kitchens, it’s creatively adapted as a base for soups, broths, and even cocktails, giving it a global twist!

Rasam and its powder symbolize the beauty of Tamil cuisine: simple ingredients combined to create something deeply flavorful and beneficial.