Rasam Soup Tomatoes

Rasam is a kind of soup made from tomato and tamarind. It is a staple in South India as a side dish. It is known in South India by many names such as Rassam in Tamil, Saaru in Kannada and Chaaru in Telugu.

Rassam looks and tastes like a clear soup But it is not consumed like a typical soup during the start of a meal. It is usually mixed with rice and eaten as rassam chaval. Rassam is very good for digestion and has many medicinal properties. It also drunk during meals as it aids digestion. Rassam is made in almost all South Indian kitchens almost daily. It may or may not be the main dish. In a typical South Indian serving, first sambhar is served with rice followed by rassam.

Rassam can be prepared in many forms.Each household has its own way of making rassam. Some of the many types of rassam are Tomato rassam, jeera rassam, garlic rassam,ginger rassam, lime rassam, meriyala rassam, etc.

Although the are numerous recipes for making rassam, the most common recipe is presented here. You will be needing masoor dal(yellow lentils), tamrind, tomatoes, salt, black pepper, garlic, rassam mix.

Wash the masoor dal thoroughly. In 3 cups of water, add 1 tsp turmeric powder and 1 tsp of asafoetida powder. Put a little oil and cook the daal for about 30 mins. Now add some chopped tomatoes, 1 tsp tamarind paste, 1 tsp rassam mix, 2 pods of garlic mashed and curry leaves. Cook for 20 more minutes. The rassam is ready.

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