Tomato Rasam is a traditional spicy and tangy soup originated in Madurai, a place in Southern India. Tomato rasam is prepared by using Lentils, Tomatoes and varieties of indian spices and herbs.
Rasam is a spicy and tangy lentil and tamarind based broth, usually prepared in Lunch and Dinner. It is served as a side dish in any southindian thali. Traditionally Rasam is made using Tamarind or kokum and black pepper. But in changing times, Rasam is cooked with or without using Tamarind. South India is considered as land of spices, so these spices and herbs such as tamarind, blackpepper, curry leaves, star anise, cloves etc are abundantly found in South India.
So people of South India usually prepare their dishes with the help of naturally grown vegetables, spices and herbs. Many People in South India completely get their rice with rasam and then they eat their rice. On the other hand many people drink Rasam Straight because of the watery and soupy nature of spicy and tangy Rasam. Rasam has many health benefits also like it helps in digestion, it can cure cough and cold, it can cure headaches, it improves the immunity and metabolism of the body and helps in weight loss etc.
Rasam is also called traditional South Indian soup. In every South Indian home rasam is a must cook and people love to have rasam in their meals. Meals are just incomplete without Rasam in South India.
Rasam Powder/ Rasam Podi enhances the flavour of any type of rasam. Rasam powder is a perfect blend of spices, hebs, roasted lentils etc. People in South India usually prepare their rasam powder in their home. But any one who wants to buy rasam powder, then they can buy and use it. It is easily available in any groceries shop. But the flavours come from freshly grounded roasted spices and have some distinct taste as compared to market available rasam powder.
Here is how to make this Tomato Rasam.
You can reduce the spiciness of Rasam by reducing the amount of black peppercorns used in Rasam.
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