This easy tomato rasam (tomato saaru) is a popular South Indian dish. It is made with tomatoes, tamarind, and salt. The tamarind helps to balance the acidity of the tomatoes and make this dish both tangy and sweet.
This tomato rasam recipe kerala style is a simple, easy to make dish. It can be enjoyed with rice or bread as a meal or as a side dish.
Here’s a simple, peesy tomato rasam dish for bachelors that just requires a few ingredients. There’s no need to stress or prepare. This method allows you to create excellent tomato rasam quickly and with little effort.
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Rasam, also known as saaru in South India, is a soupy South Indian dish. Lunch or supper, it’s served with rice. It is preceded by a sambar rice course and followed by a curd rice course in a typical South Indian dinner. It typically has a fluid or watery consistency. Rasam is a kind of soup made with tamarind or tomatoes, as well as spices and garnish. Here’s a simple, fast tomato saaru dish in the Konkani manner.
- 1 tomato, medium size
- Optional: 1/2 lemon-sized tamarind (add for flavor balance, particularly if your tomatoes aren’t sour)
- a half cup of toor dal (split pigeon peas)
- a pinch of turmeric (optional, but recommended for health reasons)
- 1 tblsp rasam powder
- season with salt to taste
- 2 tblsp. clarified butter
- mustard seeds, 1/2 teaspoon
- curry leaves, 1-2 leaflets
- 1 red chili, dried (optional)
Time to Prepare: 6 minutes
Time to prepare: 20 minutes
1. Constraints For 4-5 whistles, prepare toor dal with 1 cup of water, diced tomato, and tamarind.
We want toor dal that is thoroughly cooked and mushy.
To speed up the cooking of toor dal, soak it in water for 30-40 minutes before using. After that, pressure cook it for 1-2 minutes. Toor dal cooks quicker if you soak it for a long time.
2. Place the cooked ingredients in a cooking pot. Mix thoroughly with 3/4 to 1 cup water, salt, turmeric powder, and rasam powder.
We need a watery rasam, which is typically the case with rasams. Depending on how thick or watery you want your rasam, adjust the quantity of water you add to the rasam/saaru.
3. Bring the water to a boil. When it comes to a boil, reduce to a low heat and continue to cook for 3-4 minutes, or until all of the ingredients are thoroughly combined and the rawness of the rasam powder has dissipated.
4. Taste and adjust the salt and spice, if necessary, by adding more rasam powder or red chili powder.
5. Turn off the heat. After that, season it.
6. Seasoning: Melt the butter in a tempering pan. Ghee and mustard seeds should be added at this point. When they begin to pop, add the dried red chili pieces (for additional heat and flavor) and the curry leaves, and cook for a few seconds. Remove from the fire and stir in the spice to the tomato rasam.
7. Enjoy the hot tomato rasam with steaming hot rice! Serve with fritters and papads on the side for added crunch.
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The tomato rasam vismai food is a spicy and tangy tomato based soup that can be prepared in minutes. It is an Indian dish that is typically served with rice or bread.
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