Tomato Rasam 2 types | रसम बनाने की आसान विधि | Rasam without rasam powder | Chef Ranveer Brar

TOMATO RASAM (With & without Rasam powder) – One of the best and most nutritious beverages/ accompaniments/ starters/ appetisers – Rasam. There are a lot of Rasam recipes in our country. Here’s my style – with and without Rasam powder.

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
3 Types Tomato Chutney –
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Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

For Tomato Rasam (Without Rasam Powder)
4 Medium size Desi Tomatoes, roughly diced
1 Sprig Curry leaves, roughly torn
2 tbsp Tender Coriander stems, chopped
2-3 Garlic cloves, roughly crushed
½ tsp Roasted Cumin seeds, roughly crushed
2 tsp Black Peppercorn, roughly crushed
Salt to Taste
2 Cups Water
1 Cup Toor Dal Water
2-3 tsp Tamarind pulp
Salt to Taste
2 tsp Jaggery
Prepared Tempering
Little water
1 tbsp Coriander leaves, chopped
1 tsp Black Peppercorn, crushed

For Tempering
1 tsp Ghee
¼ tsp Fenugreek seeds
½ tsp Small Mustard seeds
2 Sprig Curry leaves
5-6 Button chillies

For Rasam Powder
1 tsp Ghee
½ tbsp White Urad Dal
½ tbsp Chana dal
1 ½ tbsp Coriander seeds
1 tbsp Cumin seeds
10-15 Black Peppercorn
¼ tsp Fenugreek seeds
5-6 Dry Red chilli
1 sprig Curry leaves
1 tsp Degi Red chilli powder

For Tomato Rasam With Rasam Powder
2 tsp Oil or Sesame oil (Optional)
½ tsp Small Mustard seeds
2 Sprig Curry leaves
2 Dry Red chili, broken into half
2 Garlic cloves, roughly chopped
2 Tomatoes, roughly chopped
½ tsp Turmeric Powder
1 Heaped tbsp Rasam Powder
2 Cups Toor Dal Water
2-3 tsp Tamarind pulp
Salt to Taste
2 tsp Jaggery
1 tbsp Coriander leaves, Chopped

For Garnish
Coriander sprig, धनिया पत्ता

𝗙𝗼𝗿 𝗧𝗼𝗺𝗮𝘁𝗼 𝗥𝗮𝘀𝗮𝗺 (𝗪𝗶𝘁𝗵𝗼𝘂𝘁 𝗥𝗮𝘀𝗮𝗺 𝗣𝗼𝘄𝗱𝗲𝗿)
In a mixing bowl, add tomatoes, curry leaves, tender coriander stems, garlic cloves, crushed black peppercorns, roasted cumin seeds, salt to taste and mashed everything well.
Keep it aside for further use.
In a sauce pot, add prepared tomato mixture, water and cook on medium flame for 5-10 minutes.
Now, add toor dal water and mix well. Add tamarind pulp, salt to taste and mix well.
Add jaggery and bring it to a boil. Pour the prepared tadka and mix well.
Add coriander leaves, black peppercorns and mix well.
Once done transfer it into a serving bowl, garnish it with coriander sprig and serve hot with rice.

For Tempering
In a tadka pan, add ghee once the ghee is hot, add fenugreek seeds, and small mustard seeds.
Add curry leaves, button chillies and let it splutter well.
Keep it aside for further use.

For Rasam Powder
In a small pan, add ghee once ghee gets hot, add urad dal, chana dal, and saute well.
Now, add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, dry red chili.
Add black peppercorns, dried red chili and roast everything well.
Once the spices turn fragrant, switch off the flame and transfer it into a bowl, add curry leaves and degi red chili powder and mix everything well.
Transfer the mixture into the grinder jar and grind it into a fine powder and keep it aside for further use.

𝗙𝗼𝗿 𝗧𝗼𝗺𝗮𝘁𝗼 𝗥𝗮𝘀𝗮𝗺 (𝗪𝗶𝘁𝗵 𝗥𝗮𝘀𝗮𝗺 𝗣𝗼𝘄𝗱𝗲𝗿)
In a sauce pot, add oil or sesame oil once it’s hot, add mustard seeds, curry leaves and let it splutter well.
Add dry red chili, garlic cloves, tomato and saute well.
Add turmeric powder, prepared rasam powder and saute on medium flame.
Add toor dal water and mix well. Add tamarind pulp, jaggery and mix well.
Bring it to a boil. Add coriander leaves and mix well.
Once done transfer it into a serving bowl, garnish it with coriander sprig and serve hot with rice.

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