Tomato Jeera & Paruppu Rasam Recipe
Description
Tomato Jeera & Paruppu Rasam is a flavorful South Indian soup made with either tamarind juice or tomatoes, combined with aromatic spices like cumin. This rasam is tempered with cumin seeds and packed with traditional flavors. The color of the rasam varies based on the baseโtamarind gives a brown hue, while tomatoes bring a vibrant red color.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
- 2 ripe Tomatoes
- 1 lemon-sized ball Tamarind
- 1/2 teaspoon Rasam Powder
- 1+1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Arhar dal (Split Toor Dal)
- 1 Dry Red Chilli
- 1 sprig Curry leaves
- 1 teaspoon Ghee
- 1 teaspoon Cumin seeds (Jeera) (for tempering)
- 4 Curry leaves (for tempering)
- 1/2 teaspoon Asafoetida (hing)
- 2 tablespoon Coriander (Dhania) Leaves, finely chopped (for garnish)
- Salt, to taste
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Instructions
- Begin by soaking the tamarind ball in 1/2 cup of warm water. Set it aside, then later extract the juice and discard the pulp and seeds.
- Soak 1 teaspoon cumin seeds, toor dal, dry red chili, and curry leaves in water for 10-15 minutes.
- Transfer the soaked dal and spices into a grinder and coarsely grind them to form a paste. Set it aside.
- In a wok, add the tamarind extract along with chopped tomatoes, rasam powder, curry leaves, and salt. Bring it to a boil and cook until the raw tamarind flavor dissipates and the mixture reduces.
- Add the ground dal paste along with 1-2 cups of water and let it boil again. Once it starts boiling, turn off the heat and add finely chopped coriander leaves.
- In a separate pan, heat ghee, and add cumin seeds, asafoetida, and curry leaves. Allow them to crackle before turning off the heat.
- Pour the tempering over the rasam.
- Tomato Jeera & Paruppu Rasam can be enjoyed as a comforting soup or served with steamed rice.
Enjoy this aromatic South Indian rasam that can brighten up your lunch!
