Kerala Style Tomato Rasam without Rasam Powder | Chef Girish Joshi

Rasam is a traditional South Indian soup that is popular for its spicy and tangy flavour. Made with a base of tamarind, tomato, and spices like cumin, coriander, and black pepper, Rasam is often served with rice or as a standalone soup. It is a comfort food that is believed to have medicinal properties and is commonly consumed to cure colds, coughs, and other illnesses. I learned this recipe from the 'Authentic Kerala' YouTube channel and have been making rasam this way ever since. It's a simple and authentic recipe that I highly recommend trying. Give it a go and share your feedback with me. You can find the recipe by following the link to the 'Authentic Kerala' rasam recipe here -    • South Indian Tomato Rasam Recipe in Hindi ...   Preparation Time - 15 minutes Cooking Time - 15 minutes Serves - 2-3 Ingredients: Tomato mix: Tomatoes, big diced - 2 nos (1 cup) Tamarind - roughly 30g soaked in 2 ½ cups of hot water(use ¼ now and ¾ later) Turmeric powder - ¼ tsp Coriander chopped - 1 tbsp Curry leaves, chopped - 3 leaves Rasam paste: Garlic cloves - 10-12 cloves Ginger - ½ inch piece Shallots - 2-3 nos or small onion Green chillies - 1-2 nos ( As per your spice preference) Coriander seeds - ½ tbsp Cumin seeds - ½ tbsp Black peppercorns - 1 ½ tbsp Other ingredients: Coconut oil - 2 tbsp (You can use any oil as a substitute or ghee as well) Mustard seeds - 2 tsp Fenugreek seeds - ¼ tsp Hing - ½ tsp Dry Red chillies, small pieces - 2 nos Curry leaves - 8-10 leaves Red chilli powder - ½ tsp Salt - 1 tsp or to taste Jaggery - ½ tbsp Coriander, chopped - 2-3 tbsp Preparations: Begin by soaking tamarind in 2 ½ cups of hot water for 15-20 minutes. After soaking, use your hands to pulp the tamarind, and set it aside for future use. In a bowl, combine diced tomatoes, ¼ cup of tamarind water, turmeric powder, coriander, and curry leaves. Mash all the ingredients in the bowl with your hand until the tomatoes become mushy. Set the mashed mixture aside. Using a mortar and pestle or grinder, create a coarse paste by grinding all the ingredients from the Rasam paste recipe. Cooking Instructions: Heat oil in a small handi or kadai. Add mustard seeds and fenugreek seeds to the hot oil and allow them to crackle. Next, add hing, dry red chillies, curry leaves, prepared rasam paste, and red chilli powder to the oil. Saute the mixture on medium heat for approximately 3-4 minutes. Add the crushed tomato mixture, remaining tamarind water, jaggery, salt, and chopped coriander into the kadai. Allow the mixture to come to a slow simmer on medium-low heat, but avoid boiling it. Cover the kadai and let it cook for 4-5 minutes. Afterwards, switch off the heat and leave the rasam to rest covered for 15 minutes before serving. This helps enhance the rasam flavours. Your authentic Tomato Rasam is now ready to be enjoyed. You can have it on its own or serve it with some boiled rice. Happy Cooking & Spice Up Your Life with Masala Chai !!! Follow us on:- Facebook -   / masala-chai-103280735395047   Instagram - https://instagram.com/masala_c_h_a_i?... Pinterest - https://pin.it/1ATN33f Music Credits: Yellow Tunes ( https://www.yellowtunes.net/ ) #rasam #rasamrecipe #southindianrasam #southindianrecipes #authenticrecipe #tomatorasam #masala_chai #chefgirishjoshi #masalachaichannel