Tomato Saaru recipe - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 40 Minutes
  • Serves : 4
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Mangalore style tomato rasam with fresh saaru podi

Tomato 2 Tamarind gooseberry sized Jaggery a small piece Turmeric powder 1/2 tsp Salt as needed Toor dal 3/4 cup (cooked) Water 1- 1.5 cups Coconut oil 3 tsp Green chili 1-2 Red chili 1 Mustard seeds 1/2 tsp Coriander leaves few For the Mangalore style rasam powder Dhaniya | coriander seeds 4 tsp Cumin seeds 1 tsp Venthayam | methi seeds 1/4 tsp Kashmiri red chili 6-7 Asafoetida 1/4 tsp Curry leaves few Coconut oil 2 tsp

Method  :

  • First let’s make the Mangalore style rasam powder.
  • In a pan add 2 tsp coconut oil and add in the dhaniya seeds, cumin seeds and venthayam.
  • Roast them in a low flame till it emits a nice aroma.
  • Ensure not to burn it.
  • Take it out and keep out.
  • In the same pan add 1 tsp oil and add in the kashmiri red chili, asafoetida and curry leaves.
  • Roast them for few minutes in a low flame.
  • Once it is done, switch off the flame.
  • Allow this to cool completely.
  • Grind this into a powder. It will be slightly coarse only.
  • Finely chop the tomatoes.
  • You can blanch and make it as a pulp too.
  • Extract tamarind juice from 1 and 1/2 cup of water.
  • Let this be thin.
  • In a vessel add the tamarind juice, tomato puree, slit green chili, turmeric powder and salt.
  • Allow this to boil for 5-7 minutes.
  • Now add 4 tsp of the rasam powder. The powder itself came around 4 -5 tsp approximately.
  • If you want to add all the powder, you can add also.
  • Add the cooked dal along with 1.5 cups of water.
  • In a small pan heat 1 tsp of coconut oil. Temper with mustard seeds, red chili and curry leaves.
  • Pour it over the rasam.
  • Bring the flame to low.
  • Let this boil for 20 minutes.
  • Switch off the flame and garnish with coriander leaves.
  • Flavourful Mangalore rasam is ready.
  • This rasam can be had as a soup too.

Method with step by step pictures :

  • First let’s make the Mangalore style rasam powder.
  • In a pan add 2 tsp coconut oil and add in the dhaniya seeds, cumin seeds and venthayam.
  • Roast them in a low flame till it emits a nice aroma.
  • Ensure not to burn it.
tomato saaru 1 - 2
  • Take it out and keep out.
  • In the same pan add 1 tsp oil and add in the kashmiri red chili, asafoetida and curry leaves.
  • Roast them for few minutes in a low flame.
tomato saaru 2 - 3
  • Once it is done, switch off the flame.
  • Allow this to cool completely.
  • Grind this into a powder. It will be slightly coarse only.
tomato saaru 3 - 4
  • Finely chop the tomatoes.
  • You can blanch and make it as a pulp too.
  • Extract tamarind juice from 1 and 1/2 cup of water.
  • Let this be thin.
  • In a vessel add the tamarind juice, tomato puree, slit green chili, turmeric powder, jaggery and salt.
tomato saaru 4 - 5
  • Allow this to boil for 5-7 minutes.
  • Now add 4 tsp of the rasam powder. The powder itself came around 4 -5 tsp approximately.
  • If you want to add all the powder, you can add also.
  • Add the cooked dal along with 1.5 cups of water. If you use the option of grinding the tomatoes, then use 1 cup of water only.
tomato saaru 5 - 6
  • In a small pan heat 1 tsp of coconut oil. Temper with mustard seeds, red chili and curry leaves.
  • Pour it over the rasam.
  • Bring the flame to low.
tomato saaru 6 - 7
  • Let this boil for 20 minutes.
  • Switch off the flame and garnish with coriander leaves.
tomato saaru 7 - 8
  • Flavourful Mangalore rasam is ready.
  • This rasam can be had as a soup too.
Mangalore style rasam - 9
  1. Use kashmiri red chilis for this rasam.
  2. Coconut oil brings out the flavour of the tomato saaru | mangalore rasam, so do not skip it.