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  • Nataraja Iyer Rasam | Tomato Rasam

Nataraja Iyer Rasam | Tomato Rasam

Posted on Dec 23rd, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Rasam
4.33 from 28 votes
 In this Tomato Rasam, we follow the recipe of a famous chef Nataraj Iyer where we are not going to use the conventional Rasam Powder. The main spice is from green and red chili which we are going to add it with the tamarind juice itself. The other spice is from Pepper-Cumin Powder. Also adding jaggery enhances the flavor and brings out the tanginess of tamarind and tomato. The green chili along with ginger really enhances the flavor. I tasted this rasam in one of the marriage function and loved it.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes

A simple Tomato Rasam, always good to digest any heavy meals we had. We can serve as Soup to increase our appetite. For any festive lunch or a full meal, Rasam is an integral part of South Indian Thali. Without Tomato Rasam, meal is not complete. Many of us make this Tomato Rasam on a day to day basis, but surely I believe this recipe would be helpful for all beginners who start their cooking journey.

Generally, we prepare Rasam Powder in large quantity and store it in air-tight container and use it whenever we make rasam.  In this Tomato Rasam, we follow the recipe of famous chef Nataraj Iyer where we are not going to use the conventional Rasam Powder. The main spice is from green and red chili which we are going to add it with the tamarind juice itself. The other spice is from Pepper-Cumin Powder. Also adding jaggery enhances the flavor and brings out the tanginess of tamarind and tomato. The green chili along with ginger really enhances the flavor. I tasted this rasam in one of the marriage function and loved it.

There are many different varieties of Rasam we can make. But some varieties are strong in one flavor, for example, garlic rasam has a strong flavor of garlic, orange or pineapple rasam has its own strong flavor of the fruit. But this Tomato Rasam is simple, yummy and surely completes the meal satisfyingly.

If you like this Nataraja Iyer Rasam,  then you can also try other Rasam Recipes. 

  1. Kalyana Rasam – Kalyana Rasam is a Rasam usually served in the Tamil Brahmin marriages. It tastes delicious with the right balance of tangy, spice and sweet.
  2. Pineapple Rasam – Unique and Tasty Rasam with dominant flavor of Pineapple
  3. Milagu (Pepper) Rasam – A Traditional and Healthy Rasam which tastes yummy with a hot steamed rice
  4. 15+ other Rasam varieties – Collection of Traditional and unique Rasam Recipes

Recipe Card to make Nataraja Iyer Rasam

Tomato Rasam (Nataraja Iyer Rasam)
Pin Recipe

Tomato Rasam (Nataraja Iyer Rasam)

Course: Rasam
Cuisine: Indian, Tamil Nadu
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 80kcal
Author: Sowmya Venkatachalam
 In this Tomato Rasam, we follow the recipe of a famous chef Nataraj Iyer where we are not going to use the conventional Rasam Powder. The main spice is from green and red chili which we are going to add it with the tamarind juice itself. The other spice is from Pepper-Cumin Powder. Also adding jaggery enhances the flavor and brings out the tanginess of tamarind and tomato. The green chili along with ginger really enhances the flavor. I tasted this rasam in one of the marriage function and loved it.
Print Recipe

Ingredients

  • 1 Gooseberry Size Tamarind
  • 1 Tomato Finely chopped
  • 2 Green Chili Slit
  • 3 Red Chili Broken
  • 1/4 tsp Asafoetida (Asafetida / Hing)
  • 1.5 tsp Salt Adjust to your taste
  • 1 tbsp Grated Jaggery
  • 1 inch Ginger Mashed
  • 2 tbsp Toor Dal (Pigeon pea)

For Grinding

  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds

For Tempering

  • 1 tbsp Ghee (Clarified butter)
  • 1 tsp Mustard Seeds
  • 1 fistful Curry Leaves

Instructions 

  • Soak tamarind in warm water for 10 mins and extract the juice
  • Wash the dal and add turmeric powder and pressure cook for 4 whistles till the dal is completely cooked and becomes soft and mushy. Mash the dal and set it aside
  • Take pepper and cumin seeds in mixer jar and grind it to coarse powder and set aisde
  • In a brass vessel or stainless steel sauce pan, pour the tamarind juice. Add chopped tomato, salt, green chili, broken red chili, ginger, hing and grated jaggery. Boil the tamarind mixture for 10 mins in medium flame
  • Add mashed dal to the cooked tamarind and stir well. Add 2 cups of water and keep the flame in low. We don't want the rasam to boil anymore
  • Add pepper-cumin powder and stir once. Finally garnish with coriander leaves. Keep the rasam in low flame till you get a frothy layer on top. Then Switch off the flame. Do not boil the rasam anymore
  • Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and mix. Pour this tempering to the rasam.
  • Serve the delicious Rasam with hot steaming rice and a spoon of ghee and enjoy the real yummy Rasam!

Video

Nutritional Info

Nutrition Facts
Tomato Rasam (Nataraja Iyer Rasam)
Amount Per Serving (250 ml)
Calories 80 Calories from Fat 297
% Daily Value*
Fat 33g51%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 7g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Nataraja Iyer Rasam

  • Soak tamarind in warm water for 10 mins and extract the juice

  • Wash the dal and add turmeric powder and pressure cook for 4 whistles till the dal is completely cooked and becomes soft and mushy. Mash the dal and set it aside

  • Take pepper and cumin seeds in mixer jar and grind it to coarse powder and set aside

  • In a brass vessel or stainless steel sauce pan, pour the tamarind juice. Add chopped tomato, salt, green chili, broken red chili, ginger, hing and grated jaggery. Boil the tamarind mixture for 10 mins in medium flame

  • Add mashed dal to the cooked tamarind and stir well. Add 2 cups of water and keep the flame in low. We don’t want the rasam to boil anymore

  • Add pepper-cumin powder and stir once. Finally garnish with coriander leaves. Keep the rasam in low flame till you get a frothy layer on top. Then Switch off the flame. Do not boil the rasam anymore

  • Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and mix. Pour this tempering to the rasam.

  • Pour this tempering to the rasam.

  • Serve the delicious Rasam with hot steaming rice and a spoon of ghee and enjoy the real yummy Rasam!
Tomato Rasam (Nataraja Iyer Rasam)
Tomato Rasam (Nataraja Iyer Rasam)
(Visited 51,438 times, 12 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

15 Comments Hide Comments

Deepak says:
December 6, 2018 at 12:05 pm

I liked the presentation step by step. Will prepare sure.

Reply
Sravya says:
August 12, 2019 at 12:56 pm

I love this! It tastes so yum.
A small doubt – I once added extra dal and it did not taste like rasam. How do I fix it?

Reply
Sowmya Venkatachalam says:
August 12, 2019 at 11:03 pm

My grand mother just uses the cooked dal water and make the rasam so light in consistency. But I personally prefer little more dal for rasam. If we feel the dal is too much, then we can increase the rest of the ingredients like tamarind/tomato, salt, rasam powder accordingly and make the rasam more thin

Reply
Mukta Mukund Hulyalkar says:
September 26, 2019 at 6:46 pm

Excellent

Reply
Sowmya Venkatachalam says:
September 27, 2019 at 7:00 am

Thank You

Reply
Kumudini says:
December 23, 2020 at 12:12 pm

Very yummy especially in winter

Reply
Sowmya Venkatachalam says:
December 24, 2020 at 1:08 am

Thank you!

Reply
Savithri says:
December 23, 2020 at 12:52 pm

You have not mentioned abt spice mixture in the ingredients list. What are the ingredients?

Reply
Sowmya Venkatachalam says:
December 24, 2020 at 1:10 am

Sorry its a typo. There is no spice mixture. The main spice for the rasam is from green and red chili. also from pepper-cumin powder.

Reply
Krish says:
December 27, 2020 at 9:01 am

Lovely! I’ve always wanted to make Rasam without the powder. Thank you. The rasam is almost the elixer of life for South Indians, and it is an example of how ‘the very simple’ can be the ‘most satisfying’. I intend making this; and when i do, i will be raising a glass of it as a toast to Nataraja Iyer , and of course to you, for bringing it to us. 🙏

Reply
Sowmya Venkatachalam says:
December 27, 2020 at 10:00 am

Thanks and glad that you liked the Rasam.

Reply
Vanamali says:
December 28, 2020 at 5:00 pm

5 stars
The recipe video was excellently made. It was crisp and to the point, without missing any essential detail. It’s way better than longer video recipes. It makes one want to try it immediately. Really good exponents of any art make it appear so easy.

Reply
Sowmya Venkatachalam says:
December 28, 2020 at 11:05 pm

Thanks. Glad you liked it.

Reply
KS says:
January 3, 2021 at 7:13 am

5 stars
Very tasty rasam. Was quick and easy to make. Is a combo between the paruppu rasam and tomato juice rasam that I make at home. Thx for the recipe.

Reply
Sowmya Venkatachalam says:
January 3, 2021 at 10:49 am

You are most welcome

Reply

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