Tomato Juice Rasam
South Indian Meals
Rasam
This is something I saw for the first time at my in-laws’ place. We mix it with rice like rasam and have. You can also drink it up like a juice.
After posting this, from many comments, I learnt that this is commonly made in households with Tanjavur roots. So must be a Tanjavur recipe. Please do correct me if I am wrong. Maybe other regions make it too. But have never seen this in Palakkad. So it was a novelty for me.
Ingredients
Tomatoes
Black pepper
Jeera
Fresh coriander
Salt
Directions
- Pressure cook 5-6 ripe, juicy tomatoes without adding water. So what you do is, add water to cooker. Add the tomatoes to a vessel and then put that inside the cooker. Cook to 4 whistles.
- Take the vessel out after the pressure settles. Cool the tomatoes and grind well. Strain this to remove the seeds and bits of skin and add to a pot.
- Add salt and boil for a few minutes. Add a pinch of jaggery to balance the sourness. This is optional and to taste. Temper with coarsest crushed black pepper corns and jeera fried in ghee. Garnish with freshly chopped coriander.
- You don’t need to boil this for too long as it’s already pressure cooked well. Use it with rice as rasam or drink it as a hot, soul warming soup.