In this episode of Mother's Recipe, let's learn how to make Tomato Rasam at home.How To Make Rasam using Rasam Powder | Rasam Recipe | How To Make Tomato Rasam | Rasam Sadham Recipe | Tomato Charu Recipe | Rasam Recipe without Dal | No Lentil Rasam Recipe | Instant Rasam Recipe | South Indian Rasam Recipe | Rasam Powder Recipe | Thakkali Rasam | Tomato Saaru | Simple Indian Food For Lunch | Quick & Easy | Rajshri FoodTomato Rasam Ingredients:Introduction - 0:00How To Prep The Tomatoes - 0:17Water4 Tomatoes2 Green Chillies1 tbsp TamarindTomato Base For Making Rasam - 0:50How To Make Rasam Powder - 1:272 tsp Chana Dal1/2 tsp Black Peppercorns1 tbsp Coriander Seeds1 tsp Cumin Seeds1/2 tsp Fenugreek Seeds1 whole Red ChilliHow To Make Tomato Rasam - 2:48For Tempering 1 tbsp Oil1 tsp Mustard Seeds1/2 tsp Cumin Seeds1/4 tsp Asafoetida1 whole Red Chilli1/2 tsp Turmeric Powder12-15 Curry Leaves3 Garlic Cloves (crushed)Tomato PureeTomato Stock or 2 cups of Water2 tbsp Rasam PowderSalt (as per taste)1 tsp Red Chilli Powder1 tbsp JaggeryCoriander Leaves (for garnish)Plating - 4:18#TomatoRasam #RasamPowder #MothersRecipe #AnybodyCanCookWithRajshriFood Visit our Website for more Awesome Recipeshttp://rajshrifood.com/Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_AndCopyrights: Rajshri Entertainment Private LimitedSubscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFoodFor more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifoodAbout RasamRasam is a clear and spicy South Indian soup. It is eaten with rice or consumed as a soup. In a traditional South Indian meal, it can be part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.Rasam is prepared mainly with kokum, onion, malabar tamarind (kudam puli), tamarind, ambula, or amchur (dried green mango) stock depending on the region. Along with tomato stock, dal or lentil (for rasam, the typical dal used is split yellow pigeon peas or Toor dal) are optional but are used in several rasam recipes. Jaggery, cumin, black pepper, turmeric, mustard seeds, lemon, chilli powder, curry leaves, garlic and coriander may be used as flavoring ingredients and garnish in South India.Rasam in Malayalam and Tamil, Tili sāru in Kannada (Kannada script: ತಿಳಿ ಸಾರು), or chāru in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soup prepared with sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. The Malayalam word രസം (rasam) and the corresponding word in Tamil (ரசம், transliterated: rasam) were borrowed from Sanskrit रस (transliterated: rása); literally, sap, juice, or essence.
