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Tomato Pepper Rasam is a tangy, spicy, & sweet South Indian-style tomato-based soup that is usually served with mashed-up rice or as a soup alongside any stir fry dish. It is often given and tastes heavenly when one is down with a cold and need something special to awaken your taste buds and sooth the cold.
Tomato rasam in our home is another name for a delicious way to end a South Indian-style comfort meal. Whenever we make any kind of vegetable stir fry or non-vegetarian dishes, we make sure we accompany it with this simple tomato pepper rasam to comfort ourselves.
This is called by many names in different parts of south India like Miriyala Rasam, Jeera Rasam, Tomato Rasam, Milagu Rasam, Thakkali Rasam, Tomato miriyala charu etc..
Feel free to use the button at the top of the page to go to the recipe directly or the table of contents below to go to any section of the page you want. The recipe card has all the information that is needed to make the recipe perfectly. However, I try to provide as much useful information in the post for the readers who are looking for it.
As with many common everyday dishes, every home has its own way to make rasam. Some make it without tomato, some with tomato, some without tamarind, some with tamarind, some with dal, some without dal, some use rasam powder whereas some don't.
This recipe is my way of making Tomato rasam without tamarind, dal, or rasam powder. I use garlic, pepper, and cumin in this tomato rasam for that awesome peppery taste and sweeten it slightly with jaggery to balance the flavors beautifully.
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How to Make
Let's get into details of how to make this super quick and easy tomato miryala rasam.
Preparation:
- In a mortar and pestle or a food processor, make a coarse paste of pepper, garlic cloves and cumin seeds.
- Puree the tomatoes with 1 sprig of curry leaves. Don't make to too smooth.
How to make Tomato miriyala charu :
- Heat ghee in a medium size sauce pan or a pot .
- When ghee is hot, add the garlic pepper and cumin paste and saute for a minute or two until you get a nice aroma.
- Next add the tomato and curry leaves puree to the pot.
- Now add water, salt, jaggery, half of chopped cilantro with stalks and bring it to boil.
- Now reduce the heat to medium and let it simmer for 5 to 7 minutes. Check the taste and add salt or jaggery if necessary.
- Remove from the heat and transfer it to the serving dish.
- Now in a small tempering pan, add little ghee and saute red chillies, curry leaves and hing for a minute or two and add this tempering to the rasam.
- Serve it with hot rice which is slightly mashed up to absorb the rasam better or just serve it as a soup in a bowl. Either way it tastes delicious and pairs well with papad on the side.
Frequently asked questions
Rasam tastes best when served with hot mashed-up rice or Pongal along with fryums like papad or served hot as a soup. It is usually served alongside of any stir fry vegetable dish like Brinjal Fry, South Indian Boiled potato fry etc.. or any non-vegetarian like simple Andhra-Style Chicken Fry, Aloo Kheema etc..
Tomato pepper rasam is packed with essential vitamins and minerals. The spices used in this tomato rasam, pepper, cumin, and garlic help in fighting with common ailments to serious health problems and aid in overall good health. It also helps keep you full when taken as soup and thus aid in diet control.
Rasam is one of the main dishes in South Indian cuisine and is served every day in many South Indian homes.
Every home has its own way of making many authentic dishes. My recipe of Tomato charu recipe given here doesn't use tamarind, dal or rasam powder. It uses the fresh juicy tomatoes, curry leaves, cilantro and spices like pepper, cumin and garlic to bring out the best flavors.
Tips for awesome Tomato peper Rasam
Let's take a look at a couple of simple tips to make sure you make a hard to resist Tomato miryala Rasam.
- Try to use perfectly ripe tomatoes, not too hard, not too soft. I prefer on the vine tomatoes or Roma tomatoes.
- Crush the spices just before using to get the fresh flavors.
- Do not boil rasam for a long time to preserve the flavors from the spices. Bring it to boil and then simmer it just for 7 to 8 mins.
- If you prefer mild spice, then you can reduce the amount of spice mixture used.
How to serve & Storing
Tomato Rasam tastes best when served with hot mashed-up rice along with fryums like papad or served hot as a soup. It also is the best combination for Ven Pongal. My kids love to eat it with rice or pongal or drink it as a soup anyday.
It is usually served alongside of any stir fry vegetable dish like Brinjal Fry, South Indian Boiled potato fry etc.. or any non-vegetarian like simple Andhra-Style Chicken Fry, Aloo Kheema etc..
It keeps well in the refrigerator in an air tight dish for 3 to 4 days. Simply reheat in a microwave or on stove top when you want.
Recipe
Tomato Miriyala Rasam | Jeera Miryala Rasam
Ingredients
- 3 ripe tomatoes around 0.8 lb total
- 8 to 10 curry leaves
- 1 tsp ghee
- Pinch of turmeric
- 3 to 3.5 cups of water
- Salt to taste around 1.5 to 2 tsp
- 4 tsp grated jaggery bellam
- ¼ cup of chopped cilantro with stalks
To make a coarse paste:
- 1 tsp whole peppercorns
- 1 tsp cumin seeds
- 4 medium to big size garlic cloves
Tempering at the end
- ½ tsp ghee
- few curry leaves
- 2 red chilies
- pinch of asafoetida hing
Instructions
Preparation:
- In a mortar and pestle or a food processor, make a coarse paste of pepper, garlic cloves, and cumin seeds.
- Puree the tomatoes with 1 sprig of curry leaves. Don't make it too smooth.
How to make Tomato miriyala charu :
- Heat ghee in a medium-size saucepan or a pot.
- When ghee is hot, add the garlic, pepper, and cumin paste and saute for a minute or two until you get a nice aroma.
- Next, add the tomato and curry leaves puree to the pot.
- Now add water, salt, jaggery, half of the chopped cilantro with stalks, and bring it to boil.
- Now reduce the heat to medium and let it simmer for 5 to 7 minutes. Check the taste and add salt or jaggery if necessary.
- Remove from the heat and transfer it to the serving dish.
Optional Tempering
- Now in a small tempering pan, add little ghee and saute red chilies, curry leaves, and hing for a minute or two and add this tempering to the rasam.
- Serve it with hot rice which is slightly mashed up to absorb the rasam better or just serve it as a soup in a bowl. Either way, it tastes delicious and pairs well with papad on the side.
Notes
- Try to use perfectly ripe tomatoes, not too hard, not too soft. I prefer on the vine tomatoes or Roma tomatoes.
- Crush the spices just before using them to get the fresh flavors.
- Do not boil rasam for a long time to preserve the flavors from the spices. Bring it to a boil and then simmer it just for 7 to 8 mins.
- If you prefer mild spice, then you can reduce the amount of spice mixture used.
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