Tomato Miriyala Rasam | Jeera Miryala Rasam
Yamini
Tomato Pepper Rasam is a tangy, spicy, and sweet tomato-based soup which is usually served with mashed-up rice or as a soup alongside any stir fry dish. It tastes heavenly when one is down with a cold and need something special to awaken your taste buds.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Soups
Cuisine Indian
- 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
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.
- 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.
Keyword Jeera Rasam, Milagu Rasam, Miriyala Rasam, Tomato Rasam, Tonmato Rasam without Dal