tomato rasam recipe, how to make tomato rasam | easy tomato rasam

easy tomato rasam recipe with step by step photos – there are many recipes for making tomato rasam. this is the most easy and simple recipe to make the tomato rasam plus a delicious one.

there is no dal/lentils used in this rasam recipe. also there is no tamarind added in the recipe and also you don’t need any rasam powder to make this rasam. you can also check this andhra style tomato charu recipe.

this tomato rasam is mom’s recipe and she has always been making it this way. i simply love tomato rasam this way. i have had tomato rasam in some south indian restaurants… but did not like them.

the tomato rasam can be had with rice or with medu vadas or idlis. you can also have it plain as a soup with some warm or toasted bread. its very good for cold and also for digestion. i made the rasam when i was having heavy cold and fever for a week. and it did help me to soothen the cold in the cold season 

for this rasam, we use cumin seeds and black pepper as the main spices. you can increase or decrease the proportion of pepper to adjust with your taste and level of spice.

other ingredients that are added are tender coriander stems (preferably without leaves), ginger and garlic. again the quantity of ginger and garlic can be increased or reduced.

and the rest of the ingredients are of course, red and juicy tomatoes, plus the usual indian herbs and spices.

if you are looking for more rasam recipes then do check pepper cumin rasam, tamarind rasam andeasy rasam recipe.

easy tomato rasam recipe below:

4.7 from 31 reviews

tomato rasam recipe

 

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prep time

25 mins

cook time

15 mins

total time

40 mins

 

easy and simple tomato rasam recipe.

author: dassana

recipe type: main

cuisine: south indian

ingredients (measuring cup used, 1 cup = 250 ml)

for the rasam:

• 9-10 medium size red and juicy tomatoes
• 1 or 2 cups water
• salt

for the spice herb mixture:

• ½ cup coriander stems with or without leaves
• 1 inch ginger/adrak
• 8-9 garlic/lahsun
• 10-12 black pepper/sabut kali mirch
• 1 tbsp cumin seeds/jeera

for the tempering:

• 2 tbsp oil
• 2 to 3 sprig of curry leaves/kadi patta
• a pinch of asafoetida/hing
• 1 tsp mustard seeds/rai
• 1 tsp urad dal/husked split black gram
• 1 or 2 red chillies, broken
• ½ tsp turmeric powder/haldi

how to make the recipe:

1. blanch or steam the tomatoes.
2. once they cool, chop them and blend to a smooth puree.
3. in a grinder or mortar and pestle make a coarse paste of all the ingredients mentioned in the spice herb mixture list above.
4. heat oil and fry the mustard seeds. when they start to crackle add the urad dal.
5. fry the urad dal till light brown and then add all the other tempering ingredients, except turmeric powder.
6. fry for a minute. add the coarse herb and spice paste. add turmeric powder and fry for a minute.
7. now add the tomato puree. add the water and salt.
8. bring to a thorough boil and then simmer for 10-12 minutes.
9. garnish tomato rasam with coriander leaves.
10. serve tomato rasam hot with rice.

nutrition Information

serving size: 4

 

how to make easy tomato rasam recipe:

1. rinse 9-10 medium sized red tomatoes in running water for 3-4 times. blanch or steam the tomatoes in a steamer, microwave oven or in a pot. drain and keep aside for them to cool.

2. take 1 tbsp cumin seed, 10-12 black pepper, 1 inch ginger, 8-9 garlic and ½ cup coriander stems (you can keep some leaves  if you want).

3. run through the grinder to get a coarse mixture. don’t make it fine. you can also use a pestle and mortar to make the coarse paste.

4. now chop the tomatoes and blend them to get a smooth puree. if you want you can get rid of the peel and seeds. i usually don’t.

5. in a large pan, heat 2 tbsp oil. add 1 tsp mustard seeds. when they crackle, add 1 tsp urad dal. when the urad dal turns light brown, add 2 to 3 sprig of curry leaves/kadi patta, a pinch of asafoetida/hing and 1 or 2 broken red chilies.

6. fry for a minute and now add the ground coarse spice mixture and fry for a minute again.

7. now add ½ tsp turmeric powder and fry for a minute.

8. finally add the tomato puree. mix well.

9. then add some water. if you like a little thin tomato rasam, then you could add some more water. also add salt as required.

10. give the tomato rasam a boil.

11. and then simmer for 10-12 minutes.

12. finally garnish tomato rasam with coriander leaves/dhania patta.

serve tomato rasam hot with rice and some pappadums.

rasam recipe without rasam powder, how to make rasam | rasam recipes

easy rasam recipe with step by step photos – just plain rasam happens to be a family favorite. i just don’t make rasam when we have cold but on regular days too, especially in the winters.

rasam can be made in two ways – with rasam powder and without rasam powder. i make this rasam recipe when i do not have rasam powder at home. this rasam recipe is adapted from the populartomato rasam recipe on the blog. the recipe is made without lentils too.

this rasam is sour, spicy and is warming to the palette. its best to have rasam in chilly winters or when you are suffering from cough and cold. the spices & herbs that go into the rasam like cumin, black pepper, garlic and tamarind help in relieving the cold and also act as a digestives.

rasam can be had plain like a soup as an appetizer. it can also be served with steamed rice along with a side vegetable dish like beans poriyal, beetroot poriyal or even along with vegetable sambar.

if you are looking for more rasam recipes then do check pepper rasam, tomato charu and pepper cumin rasam recipe.

easy rasam recipe details below:

4.6 from 11 reviews

easy rasam recipe made without rasam powder

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prep time

30 mins

cook time

20 mins

total time

50 mins

easy rasam recipe made without rasam powder.

author: dassana

recipe type: main

cuisine: south indian

serves: 3-4

ingredients (measuring cup used, 1 cup = 250 ml)

main ingredients:

• 1 lemon sized tamarind/imli (approx 1 tbsp tightly packed seedless tamarind) + ½ cup warm water
• 1 medium tomato, chopped
• 2 cups water
• 10-12 curry leaves/kadi patta
• two pinch of asafoetida/hing
• ½ tsp turmeric powder/haldi
• 1 tsp mustard seeds/rai
• 2-3 red chilies, broken and deseeded
• 2 tsp chopped coriander leaves/dhania patta
• 2 tbsp oil
• salt as required

to be powdered to a semi coarse consistency:

• 3 tsp cumin seeds/jeera
• 2 tsp whole black pepper/sabut kali mirch
• 6-7 garlic/lahsun, roughly chopped

how to make the recipe:

1. soak the tamarind in ½ cup warm water for 20 to 30 mins.
2. squeeze the pulp from the soaked tamarind. strain and keep aside.
3. in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
4. heat oil in a pan. crackle the mustard seeds first.
5. add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
6. temper on a low flame so that the spices don't burn.
7. than add the tomatoes and saute till the tomatoes soften.
8. then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
9. stir and then add the tamarind pulp. add water and stir well. season with salt.
10. just let the whole rasam come to a gentle boil uncovered.
11. then switch off the fire and add chopped coriander leaves.
12. serve rasam hot, plain or with steamed rice.

step by step easy rasam recipe:

1. soak 1 lemon sized tamarind (approx 1 tbsp tightly packed seedless tamarind) in ½ cup warm water for 20-30 mins.

2. later squeeze the soaked tamarind to a pulp. strain and keep aside. in the below pic, the tamarind pulp is not strained.

3. in a dry grinder or coffee grinder, ground 3 tsp cumin seeds, 2 tsp whole black pepper and 6-7 roughly chopped garlic to a semi fine consistency.

4. heat 2 tbsp oil and temper with 1 tsp mustard, two pinch of asafoetida, 2-3 dry red chilies and 10-12 curry leaves.

5. add 1 medium sized chopped tomato. saute till the tomatoes soften.

6. then add the semi coarsely ground cumin seeds, black pepper and garlic and ½ tsp turmeric powder.

7. stir and add the strained tamarind pulp along with water and salt.

8. let the rasam come to a gentle boil.

9. switch off the flame and add 2 tsp chopped coriander leaves.

10. stir and serve the rasam hot with steamed rice or as an appetizer.

HOW TO MAKE CAKE IN A PRESSURE COOKER, STEP BY STEP PICTURES

“How do I bake a cake in a pressure cooker? Or, “how to make cake in a pressure cooker?”  These are the most often asked questions in comments, emails, and messages on this blog. I postponed baking cake in a pressure cooker because, frankly, I was scared to try it. I vaguely remember my aunt cautioning me against it when I was a child and I have read on quite a few blogs that, yes, you can definitely bake a cake in the pressure cooker but it’s not very good for your cooker and it may compromise its safety.

Technically, I didn’t see what the issue was but I did have this (probably) irrational fear of making a cake in a pressure cooker, especially since I had a perfectly functioning and good oven. But I ventured forth last weekend and made a cake from scratch in a pressure cooker, and let me tell you, there’s really nothing to fear, just a few things to remember. So here goes.

HOW TO BAKE CAKE IN A PRESSURE COOKER

1. Decide on a good, uncomplicated recipe for your pressure cooker cake. I started with a simple eggless sponge cake with tutti frutti made in pressure cooker (pictured above) but I would guess that pretty much all cake recipes will work well in a pressure cooker too. Prepare the batter and set aside.

2. Use a pressure cooker that’s at least 3 litres, but 5 litres is a good size and what I would recommend. I have had people try cakes in pressure cookers with 10 litres capacity and had success so size is not an issue. Your cooking time and cake pan size may need to be adapted accordingly.

3. Remove the gasket (the rubber insulation thing) on the lid of your pressure cooker. This is an important step. You also do NOT need the whistle. You also don’t need to add any water to the pressure cooker, more on that below.

4. My pressure cooker came with this stand that goes at the bottom of the cooker pan. It distributes heat more evenly and is especially useful when baking cake in a pressure cooker. If you don’t have this same thing, try to find a substitute. Maybe a small, thick steel plate would do the job as well.

It’s better not to have the cake pan touch the bottom of the pressure cooker directly since that may cause the bottom of the cake to cook more rapidly. Another option is to place the pressure cooker on a flat griddle or tawa and cook the cake. It’s just an insulation between the flame and the bottom of the cooker to protect the cake.

5. Another important thing to remember is, do NOT add any water to the pressure cooker pan for baking a cake. If you do, you will be steaming the cake (which is fine to do – here’s my method of steaming a cake) but here we are trying to create an oven-like environment using a pressure cooker as much as possible. The heat generated in the pressure cooker will be enough to cook/bake the cake.

6. Before starting to bake the cake, you need to pre-heat the pressure cooker. For this, just place the lid (without gasket) on the pressure cooker (which should contain no water) and cook on high heat for 2 mins.

7. Now you can put the cake batter in. Make sure to use a cake pan that fits comfortably inside your pressure cooker without the sides touching. Use a pot-holder since the cooker will be hot because of the pre-heating.

After placing the batter in, close the lid and cook on medium heat for 5 minutes and then lower the flame to just a simmer. The cake, depending on the size of your cake pan and pressure cooker, will take anywhere between 45 minutes to 1 hour to bake.

IMPORTANT NOTES:

1. A pressure cooker is not meant for baking or using in the manner described above so consider that before using it to make a cake.
2. I don’t expect the pressure cooker will burst into pieces while cooking (I was very worried about this though, without reason) but it may compromise the quality of the safety valve on the lid and the high heat may cause the handle and other parts to deteriorate a bit.
3. Using your pressure cooker to bake once or twice a year is probably okay but not regularly. If you bake anything more than once a month, I recommend buying an oven. It will be worth it and your options are much wider than using a pressure cooker to bake.
4. Always check manufacturers instructions to make sure your make and model of pressure cooker can handle this. I am not sure how a steel pressure cooker will behave, mine is a basic 5 litre aluminium one. It’s probably best not to do this in a non-stick pressure cooker since dry-heating a non-stick surface without water or oil is not advised.

All that aside, I baked an eggless vanilla cake with tutti frutti in pressure cooker and it turned out moist and delicious. You may also like this pressure cooker chocolate cake recipe, which is not eggless, but it turned out so good that you wouldn’t be able to tell that the cake was made in a pressure cooker and not an oven.

To learn How to Make Pressure Cooker Cake in Hindi, Marathi, Urdu, Tamil, Telugu etc, please use the Google translate button in the right sidebar.

If you try this pressure cooker cake and find it successful, please leave a comment and rating below. You can also tag pictures with #ediblegarden on Instragram or Twitter, I’d love to see them.