Andhra Style Tomato Rasam Recipe. Deepika Padukone’s favorite Andhra style tomato rasam recipe.

Tomato Rasam is a traditional South Indian cuisine which is a great combination of taste and health. Especially the tomato rasam made in Andhra Pradesh is spicy, sour and aromatic. The specialty of this recipe is that along with tomatoes, special spices also have excellent coordination, which increases its taste even more. Bollywood actress Deepika Padukone is also a addict of Rasam, who often includes it in her diet. In many interviews, he has mentioned about his comfort food which is Rasam and Rice.

Tomato rasam is easy to digest and especially in winter or when you want to eat light, then it is made of great option. It is eaten with rice, but if you want, you can also drink like a soup. The spices used in it increase immunity and are also considered very good for the stomach.

Materials required to make tomato rasam-

Ripe Tomato-3-4 (of large size)
Tamarind pulp – 1 tablespoon
Boiled Arhar Dal – 1/2 cup (optional)
Rasam powder – 1.5 tsp
Mustard grains – 1 tsp
Asafoetida – a pinch
Dry red chili – 2
Curry Leaf-8-10
Black pepper powder – 1/2 tsp
Cumin Powder – 1 tsp
Turmeric – 1/4 tsp
Chopped coriander – 1 tablespoon
Salt – as per taste
Ghee or oil – 1 tablespoon
Water – about 2 cups

Make this dish like this-

First of all, wash and boil tomatoes or cook in the microwave until it becomes soft. After this, take out their peel and mash them or grind them coarsely in a grinder. Now heat a little ghee in a pan and lick mustard seeds in it. Then add dry red chili, asafetida, and curry leaves and fry it lightly.

Now add turmeric, black pepper and cumin powder to it and immediately add grated tomatoes. Cook it on medium heat for some time so that the raw smell of tomatoes goes away. After this, add tamarind pulp and salt as per taste and boil for 2-3 minutes. Now add rasam powder and boiled dal and add some more water and cook on low flame for 5-7 minutes. You can also skip lentils.

When a good scent starts coming in the rasam and the foam starts appearing above, then turn off the gas and add green coriander over it. If you want, you can also add another tempering from the top in which a little cumin and asafoetida are grown in ghee. Now tomato rasam is served with warm white rice and papad. You can also drink it like a soup, especially when there is a sore throat or light food.