By: Payal
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Tomato rasam is a popular South Indian dish that features tomatoes and tamarind. It is a comforting, tangy broth that is surprisingly easy to make at home. Here are five essential tips to help you nail this flavour-packed dish every time.
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Tomato rasam is rich in fibre, iron, potassium, and vitamins A and C. It keeps you full longer and adds a healthy boost to everyday meals.
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Rasam's fibre content supports gut health. It may help ease bloating, constipation, and indigestion while keeping your digestion on track.
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The right tomatoes can transform your rasam. Always use ripe, juicy tomatoes with a good balance of acidity and sweetness. They lend both vibrant colour and robust flavour to the dish.
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The key to a good rasam lies in the spice blend. You can make your own by dry roasting whole spices and grinding them into a fine powder. This fresh blend adds depth and aroma that store-bought versions often lack.
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Tamarind adds a gentle tang and richness to tomato rasam. Soak a small quantity of tamarind in warm water for about 15 minutes. Squeeze and strain the pulp to extract the juice and discard any residue.
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Tempering (tadka) is crucial for boosting aroma and taste. For the best results, add the tempering just before serving. This ensures the spices remain fresh and the rasam is packed with irresistible flavour.
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To get the right balance, simmer the rasam and taste as you go. Adjust the spices as needed. A well-balanced rasam should have the right amount of heat, tang, and depth without overpowering any one note.
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