In this episode of Mother's Recipe, let's learn how to make Tomato Rasam at home.

How To Make Rasam using Rasam Powder | Rasam Recipe | How To Make Tomato Rasam | Rasam Sadham Recipe | Tomato Charu Recipe | Rasam Recipe without Dal | No Lentil Rasam Recipe | Instant Rasam Recipe | South Indian Rasam Recipe | Rasam Powder Recipe | Thakkali Rasam | Tomato Saaru | Simple Indian Food For Lunch | Quick & Easy | Rajshri Food

Tomato Rasam Ingredients:
Introduction

How To Prep The Tomatoes
Water
4 Tomatoes
2 Green Chillies
1 tbsp Tamarind

Tomato Base For Making Rasam

How To Make Rasam Powder
2 tsp Chana Dal
1/2 tsp Black Peppercorns
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1 whole Red Chilli

How To Make Tomato Rasam
For Tempering
1 tbsp Oil
1 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
1 whole Red Chilli
1/2 tsp Turmeric Powder
12-15 Curry Leaves
3 Garlic Cloves (crushed)
Tomato Puree
Tomato Stock or 2 cups of Water
2 tbsp Rasam Powder
Salt (as per taste)
1 tsp Red Chilli Powder
1 tbsp Jaggery
Coriander Leaves (for garnish)

Plating

#TomatoRasam #RasamPowder #MothersRecipe #AnybodyCanCookWithRajshriFood

Visit our Website for more Awesome Recipes
[ Ссылка ]

Download the Rajshri Food App by clicking on this link:- [ Ссылка ]

Copyrights: Rajshri Entertainment Private Limited

Subscribe & Stay Tuned - [ Ссылка ]

For more videos log onto [ Ссылка ]

Find us on Facebook at [ Ссылка ]

About Rasam
Rasam is a clear and spicy South Indian soup. It is eaten with rice or consumed as a soup. In a traditional South Indian meal, it can be part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.

Rasam is prepared mainly with kokum, onion, malabar tamarind (kudam puli), tamarind, ambula, or amchur (dried green mango) stock depending on the region. Along with tomato stock, dal or lentil (for rasam, the typical dal used is split yellow pigeon peas or Toor dal) are optional but are used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, mustard seeds, lemon, chilli powder, curry leaves, garlic and coriander may be used as flavoring ingredients and garnish in South India.

Rasam in Malayalam and Tamil, Tili sāru in Kannada (Kannada script: ತಿಳಿ ಸಾರು), or chāru in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. The Malayalam word രസം (rasam) and the corresponding word in Tamil (ரசம், transliterated: rasam) were borrowed from Sanskrit रस (transliterated: rása); literally, sap, juice, or essence. |

For feedback and suggestions please write to us at: mail@rajshri.com

свернуть