Sanjyot Keer's Comforting Tomato Rasam Recipe: A Winter Delight

When the chill sets in, nothing soothes like a warm bowl of Tomato Rasam. A staple of South Indian cuisine, this tangy, spicy soup is not only delicious but also comforting for the body and soul. Sanjyot Keer, a renowned food influencer, brings you a step-by-step guide to making authentic Tomato Rasam, complete with freshly ground rasam powder.

Whether it's for a cozy dinner or a quick midday meal, this recipe will be your go-to for a warm and flavorful experience.

Homemade Rasam Powder: The Flavor Foundation

Creating rasam powder from scratch ensures an explosion of authentic flavors. Here's how to make it:

Ingredients:

• Byadgi Chilli: 10-12 nos.
• Ghee: 2 tsp
• Chana Dal: 1 tbsp
• Tur Dal: 1 tbsp
• Black Peppercorns: 3 tbsp
• Cumin Seeds: 3 tbsp
• Coriander Seeds: 5 tbsp
• Curry Leaves: 18-20 nos.
• Fenugreek Seeds: 1/2 tsp
• Asafoetida (Hing): 1/2 tsp

Method To Prepare Rasam Powder:

• Heat ghee in a pan and roast chana dal and tur dal until aromatic.
• Add peppercorns, cumin, and coriander seeds, roasting until golden brown.
• Stir in curry leaves, fenugreek seeds, and hing. Cook briefly and transfer to a bowl to cool.
• Dry roast red chilies in the same pan until hot, cool them, and remove their stalks.
• Grind the red chilies into a fine powder, then combine with the spice mixture and grind into a semi-fine powder.
• Store in an airtight container in the fridge for up to 6 months.

Tomato Rasam: The Perfect Winter Dish

Once your rasam powder is ready, the rest of the recipe comes together effortlessly.

Ingredients:

• Tur Dal: 1/4 cup (washed & soaked)
• Water: As required
• Turmeric Powder: 1/4 tsp
• Oil: 2 tbsp
• Red Chillies: 3-4 nos.
• Mustard Seeds: 1/2 tsp
• Curry Leaves: 12-15 nos.
• Garlic: 5-6 cloves (roughly chopped)
• Asafoetida (Hing): 1/2 tsp
• Tomato: 2 nos. (chopped)
• Salt: To taste
• Coriander Stems: A handful (chopped)
• Tamarind: A lemon-sized ball soaked in hot water
• Green Chillies: 2 nos. (slit)
• Jaggery: 1 tbsp
• Hot Water: As required
• Rasam Powder: 2 tbsp
• Fresh Coriander: A handful (roughly chopped)

Method:

• Cook tur dal in a pressure cooker with turmeric and water for 3-4 whistles. Whisk the cooked dal until smooth and watery.
• Heat oil in a pot, add red chilies, mustard seeds, curry leaves, and garlic. Stir briefly.
• Add chopped tomatoes, salt, coriander stems, and turmeric powder. Cook until tomatoes soften.
• Add tamarind extract, green chilies, jaggery, and hot water. Stir well and simmer for 5 minutes.
• Mix in the prepared dal and rasam powder. Adjust consistency with more hot water if needed.
• Simmer for a few minutes, garnish with fresh coriander, and serve hot.

Why Tomato Rasam Is Perfect for Winter

Tomato Rasam isn't just a flavorful dish—it's packed with health benefits. The combination of tamarind, tomatoes, and spices boosts immunity, aids digestion, and warms the body during cold days. The freshly made rasam powder elevates the dish with layers of authentic flavors, making it an unforgettable experience.

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Sanjyot Keer's Tomato Rasam is the perfect winter companion—comforting, flavorful, and incredibly easy to make. With its tangy kick and homemade spice blend, this dish is a must-try for anyone craving a hearty, authentic South Indian meal.

Stay warm this winter with this soothing recipe, and discover the joy of homemade rasam. For more culinary inspiration, follow Sanjyot Keer's journey into the heart of Indian cuisine!