Tomato-Garlic Rasam from Nandyala
I left some of the harvested cherry tomatoes on the kitchen counter. Waited a week. When they ripened to deep red, soft to touch stage, I prepared one of my favorite tomato recipes, the traditional tomato-garlic rasam of Nandyala. The rasam has all the usual and lovable characters- the ripe tomatoes, garlic and Indian spices and no gimmicky substances like store-bought stock, ‘enriched’ flour or loads of butter. One thing the rasam demands is that we put some energy into it. No machines, just using our God-given hands. For the effort, the tomatoes richly reward us with their bold, exquisite essence making the rasam tasting a memorable experience.
Homegrown Cherry TomatoesTomato Garlic Rasam from Nandyala
(for 2 to 4 meal portions)Prepare the rasam only with burst on touch, water balloon like very ripe tomatoes.
Tomatoes: Take 10 very ripe cherry tomatoes or 2 vine-ripe tomatoes in a big bowl. Chop them coarsely into the bowl. Add a tablespoon of tamarind pulp and a fistful of fresh cilantro leaves. Add a cup of water. Using your clean hand, gently squeeze the ingredients together to extract the juicy essence. Pull up a chair, sit and patiently do it at least for five minutes to bring out the best. Pour the juice through a filter into a bowl, repeat the process one more time and discard the squeezed out pulp.
Garlic : In a mortar, (no blenders, please) take a peeled, plump garlic clove. Add 4 cloves, a tablespoon of coriander seeds, quarter teaspoon each – cumin seeds and black peppercorn. With a pestle, crush the ingredients to smooth paste without adding any water.
Tomato-Garlic Rasam: Heat a teaspoon of peanut oil in a vessel. Add and toast a sprig of curry leaves, a pinch of cumin seeds to fragrance. Add the tomato juice from step 1 and garlic-spice paste from step 2. Sprinkle a quarter teaspoon each- turmeric and salt. Stir in a tablespoon of crushed jaggery and a cup of water. Mix well. Bring the rasam to boil and then simmer for about five minutes.
Serve the tomato-garlic rasam warm in a bowl. Bursting with tomato essence and in bold red, the rasam is great to sip on its own or to eat with cooked rice.
A Bowl of Tomato-Garlic Rasam ~ for Meal Today
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By Kiran, June 3, 2010 @ 8:59 pm
Tomato rasam looks very comforting.One of my favorite way to make rasam.That too the flavor of home grown tomatoes makes it more delicious.
By Sonia, June 3, 2010 @ 9:15 pm
Indira, I love the traditional recipes of India. No matter how long and intimidating process it is!
The color of rasam speaks loudly your efforts you have put in here.
By Manju Rajender, June 3, 2010 @ 11:25 pm
Beautiful !!! My mom-in-law prepares this way but adds ginger, garlic paste…could you imagine !!! But that tastes yummmyyyy. I loved that rich red colour of your rasam preparation. Lycopene rich, anti-oxidant rich, spicy, tasty rasam
By Hari Chandana, June 4, 2010 @ 4:51 am
Hello Indira garu,
Idi na favorite dish.. looks perfect and tempting.. I smell the aroma here.. have rice, tomato rasam with vadiyalu.. Aaahh.. you will be just before the doors of heaven.. hmmm I can feel that.. Simple and superb snaps.. Thanks for sharing..
By Kay, June 4, 2010 @ 6:17 am
Nothing like a rasam made from homegrown tomatoes!! Can’t wait for mine to grow up soon!
By Ranjan, June 4, 2010 @ 6:28 am
Indira, I love your other tomatoe rasam as well with tamarid ang jaggery, I must try this one, sounds yummy!
By vrinda, June 4, 2010 @ 6:33 am
Perfect comfort food n gr8 flavors..
By Malar Gandhi, June 4, 2010 @ 7:16 am
Lovely rasam, perfect comfort food’
By Sandhya, June 4, 2010 @ 7:25 am
what a beautiful and evocative description! thank you.
By Lori, June 4, 2010 @ 11:52 am
What a lovely post (as usual!) Will have a long wait for my tomatoes to ripen. It’s been a wet cold summer so far in Seattle. Sigh. I am saving this recipe for August. Thank you. :O)
By Durga, June 4, 2010 @ 12:07 pm
Sounds just like the recipe I’ve been searching for. My hubby’s aunt used to make it when he visited in summer. And i never tasted it to replicate the taste. But thanks to you, I can make it now. Thanks again.
By rashmi, June 4, 2010 @ 2:49 pm
wow…nice one…
By Anita, June 4, 2010 @ 4:38 pm
Looks so nice, picture of tomatoes are so perfect.
By Indira, June 4, 2010 @ 8:54 pm
Thanks all for your rasa-licious comments. This rasam with ripe tomatoes is a family favorite. Hope you too get a chance to make and enjoy.
By ss, July 3, 2010 @ 4:49 pm
I tried your rasam Indira. It was the absolute best recipe i have ever tasted. Even my picky husband loved it! The only variation i did was leave the pulp in without filtering it and added only 1 clove instead of 4 (i have never used cloves in rasam, so i was not brave enough to add four). Not one drop remains, i am going to make it again tomorrow! You are the best
By Akhila, November 9, 2012 @ 10:24 pm
Q: After the first strain through, do I have to add water again and squeeze out the tomato or do I just squeeze without water. I know it is a very basic question, hoping you can help.
Beginner cook!