Coconut Tomato Rasam
Rasam or saru as we call in Karnataka is a comfort food during winter season. It’s a south Indian delicacy. There are many types of rasam originating from different regions of South India. Coconut tomato rasam is a type of rasam which I learnt from my mother, is very simple and flavored. Before my marriage, I used to relish this rasam cooked by my mother when there were sudden guests at home. She never used toor dal for this rasam. In my recipe I have added very little toor dal which can be skipped. I like the taste of this rasam with coconut, tomato and asafoetida.
Let’s see the coconut tomato rasam recipe, do try this simple recipe
Preparation time: 5 mins
Cooking time: 20 mins
Serves: 4 nos
Fresh coconut- ½ cup
Tomato (medium) – 2
Rasam powder -1 tbsp
Toor dal -1 tbsp
Tamarind paste – ½ tbsp
Turmeric powder -1 tsp
Jaggery powder -1 tbsp
Asafoetida or hing – ½ tsp
Ghee – 2 tsp
Mustard seeds- ½ tsp
Cumin or jeera – ½ tsp
Curry leaves- 4-5 nos
Salt as per taste
Water as required
- Pressure cook toor dal with water and keep this aside.
- Boil little water, add tomato, cook until the outer skin splits open. Cool the tomato and chop them.
- Take a blender, add the chopped tomatoes, grated coconut, rasam powder.
- Make a fine paste of this. Keep this aside.
- Take a vessel, add toor dal, tomato paste, heat this.
- Now add tamarind paste, jaggery powder, turmeric powder, salt, required amount of water, boil well. Rasam is ready for seasoning.
- For seasoning: Take a small pan, heat ghee, saute mustard seeds, cumin. Now add curry leaves and asafoetida, fry for few seconds. Pour this on hot rasam.
- Coconut tomato Rasam is ready to be served with hot rice.
Cooked toor dal is optional; this rasam can be prepared without toor dal also.
Tamarind paste can be adjusted based on the type of tomato used.
Instead of asafoetida seasoning, garlic can be used. This gives a nice flavor to rasam.