On cold, chilly evenings, when you crave for something spicy, light and filling – this tomato rasam is your knight in shining armour. Its ready in a jiffy, and you really dont need many ingredients to make this. The lesser you throw in, the better the result. Plain white soft rice, a pappad, pickle and your family is all that you need as an accompaniment to this tangy soup.
- 4-5 ripe red round tomatoes, chopped finely.
- 3-4 whole dried red chilies
- 1 tiny onion, thinly sliced
- 1/2 tsp red chili powder
- 2-3 cloves of garlic
- salt to taste, 1/2 tsp oil
- 1/2 tsp of lime juice
- To Garnish: chopped coriander.
In a kadai, heat oil. Add the onions, fry them till they turn pinkish.Throw in the red chilies. Now add the chopped tomatoes.
A little word on the kind of tomatoes to be used: I took the fat round juicy ones, called the “desi” tomatoes. They are more tangy, flavourful and they cook faster as they are super fleshy on the insides. You can use the plum tomato variety, if these are not available.
So, back to the method, along with the tomatoes, add salt and red chili powder. Mix well, cover and cook for almost 15 minutes, till the tomato has reduced to a pulpy state. I mean, you need to saute it real well. It should be like a chutney. Now to this add (150-200) ml of water. Give it a boil. Add grated garlic from top. Mix once. Turn off the flame, add lime juice and coriander. Serve it as a soup or with rice, papad, pickle and potato fries.
Super easy, isnt it? No dal, no grinding, no heavy masalas. Simple flavourful and yummy.
The day I made this rasam, I even prepared the potato fries. The complete ensemble is for you to drool over: