Tomato Amla Rasam
Tomato Amla Rasam is the rasam you make on a weeknight when you want something that clears the head and warms the chest. The tomatoes give it body and sweetness, while the usiri (amla) in the Amla Rasam Podi adds a sharper tang that lifts the whole pot. One teaspoon of this podi does the work of a spice box.
Prep: 10 min | Cook: 20 min | Serves: 3 | Difficulty: Easy
Ingredients
- 1.5 tsp Amla Rasam Podi
- 2 medium tomatoes, roughly chopped
- small lemon-sized ball tamarind (chintapandu), soaked in 1.5 cups warm water
- 3 tbsp cooked toor dal (pappu), mashed
- 1 tsp ghee (neyyi)
- 1/2 tsp mustard seeds (aavalu)
- 8-10 fresh curry leaves (karivepaku)
- 1 dried red chilli
- salt to taste
- handful fresh coriander leaves, chopped
Method
- Squeeze the soaked tamarind through your fingers and strain it to get about 1.5 cups of tamarind water. Discard the pulp.
- Pour the tamarind water into a kadai or deep pan. Add the chopped tomatoes and a pinch of salt. Bring to a boil on medium heat and cook for 6-7 minutes until the tomatoes are completely soft and the raw tamarind smell has cooked off — the liquid will deepen in colour.
- Add the mashed pappu and the Amla Rasam Podi. Stir well and bring back to a rolling boil. The rasam will turn a warm reddish-brown and smell sharply of usiri and roasted spices — this is the right moment.
- Reduce the heat and let it simmer for 2-3 minutes. Taste for salt and sourness — if it needs more tang, crush one more tomato directly into the pot.
- In a small pan, heat the ghee until it shimmers. Add the mustard seeds and let them pop, then add the dried red chilli and curry leaves. The leaves will crackle and turn glossy in seconds — pour this tadka immediately over the rasam.
- Finish with fresh coriander leaves. Serve hot with steamed rice, or drink it straight from a small katori as a soup.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Rich in Potassium