Kerala Tomato Rasam | Onam Sadya Special Tomato Rasam

  Kerala tomato rasam recipe for Onam Sadya

 

Traditional Kerala Tomato Rasam is a delicious, easy-to-make South Indian dish, often served as part of the Onam Sadya or during any festive meal. Known for its tangy, spicy flavor, this rasam is a must-have at the Kerala feast, providing a delightful contrast to the other rich and heavy dishes. Unlike the more commonly known rasam that uses ready-made rasam powder, this recipe stays true to its traditional roots by relying on freshly crushed spices for flavor.

The key to this Kerala Tomato Rasam is the simple yet bold mixture of red chilli powder, coriander powder, and freshly crushed garlic, peppercorns, and cumin seeds. These ground spices give the rasam a distinct taste that’s both aromatic and flavorful without being overly spicy. The combination of the tangy tomatoes and the heat from the pepper creates a perfect balance, while the coriander adds a hint of freshness, making this rasam not just a meal starter but also a soothing, comforting soup.

Traditionally, this rasam doesn’t require any tamarind extract. Instead, the tomatoes provide the necessary tanginess, and the natural flavors from the fresh spices create the depth of flavor. The crushed garlic and pepper add a wonderful warmth, perfect for aiding digestion, making this rasam an excellent choice during festive times when the stomach could use a little extra help.

The quick preparation makes this tomato rasam an easy and perfect addition to any meal, especially when paired with steamed rice. It’s ideal for a light, refreshing, and healthy dish that can be enjoyed anytime, especially during the festive season when quick and delicious dishes are needed.

Ingredients-

Tomato-2 nos

Tamarind extract-1/2 cup

Red chilli powder-1/2 tsp

Coriander powder-1/2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Mustard seeds-1 tsp

Fenugreek-1/4 tsp

Red chilli-2 nos

Coconut oil-2 tsps

Coriander leaves and curry leaves few

Crush coarsely-

Garlic-6 nos

Green chillies-1 no

Peppercorns-1/2 tsp

Cumin seeds -1 tsp

Recipe Video

Method

👉Heat coconut oil in a kadai add mustard seeds, fenugreek seeds,red chillies and curry leaves and allow it to splutter.

👉Add tomatoes and saute until they are soft .

👉Now add crushed garlic, green chillies pepper and cumin seeds mixture. Saute for few seconds.

👉Add turmeric powder,red chilli powder,coriander powder and salt

👉Pour the tamarind extract.

👉Pour 1 1/2-2 cups of water and and allow the rasam to boil for 5 minutes.

👉Add asafoetida powder and mix well.

👉 Garnish with coriander leaves and serve hot.

Preparation time-20 mins

Serves-4-5

Note-

You can add 1 teaspoon of jaggery at the end if you like.