Rasam or Saaru is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils are added along with any preferred vegetables.
Nowadays all the seasonings required are combined and ground beforehand into a rasam powder, which is available commercially.
It is eaten with rice or separately as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
In Sanskrit language, 'Rasa' means Juice.It can refer to any juice but in Tamil simply rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. Saaru (ಸಾರು) in Kannada language or Chaaru (చారు), in Telugu language, means "essence," and, by extension, "juice" or "soup".
Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu (Tamil: சாற்றமுது) by Iyengars.
todays tomato rasam is one which doesnt need any special rasam powder & can be made without tamarind juice also but i have added rasam powder & tamarind juice too as i like flavour of both of them in my rasam
this was one of the first rasam i learnt in hyderabad.
Ingredients :
Tomatoes (Thakaali, Tamatar) – 3 -4 no (Medium Sized)
Garlic (Lahsun) – 5 cloves
Green Chillies ( Hara Mirch) – 2 no
Tamarind Pulp ( Imli) – 1 tbsp
Jaggery (gud) – 1 tsp
red chilli powder -1 tsp
rasam powder - 1 tbsp
Turmeric Powder (, Haldi) – 1/4 tsp
Cumin Seeds Powder ( Jeera Powder) – 1 tsp
Pepper Powder ( Kaali Mirch Powder) – 2 tsp
Coriander Powder ( Sukha Dhania Powder) – 1 tsp
Salt to taste – 1 tsp
Oil or Ghee – 1 tsp
Mustard Seeds ( Rai) – 1/2 tsp
Curry Leaves Kadipatta, ) – 15 no
Dry Red Chillies ( Sukha Lal Mirch) – 2 no
Asafoetida Powder ( Hing) – 1/4 tsp
Leaves ( Dhania Patta), chopped – 2 tsp
Method:
1..Boil the Tomatoes (one whistle) or blanch in boiling water till skin comes out .let it cool remove skin & seeds & grind tomatoes with slitted Green Chillies into paste
2.Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp
3.Boil tomato juice with 3 cups water in a pan.Add Turmeric Powder,red chilli powder, Cumin seeds powder, Pepper powder, Coriander powder, Jaggery, Salt and Tamarind juice into the pan and simmer for 15 minutes.
4.Heat Oil in a small frying pan and add the Mustard Seeds.
5.When the Mustard Seeds start to splutter, add the Curry leaves, broken Dry Red Chillies,garlic, Asafoetida powder. Fry this for a minute.
6.Pour the contents of the frying pan into the Rasam pan.
7.Garnish Tomato Rasam using chopped Coriander Leaves.
8.Tomato Rasam is now ready to serve with rice.
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