Puréed Tomato Rasam (Tomato Saaru)

Puréed Tomato Rasam (Tomato Saaru)

Having a busy week? Too tired to cook? Leading a bachelor life? In a hurry and need to fix a quick lunch, dinner? Need an easy, quick recipe to go with your rice? This tomato saaru/rasam is super easy & super quick to make! 5 minutes & 6 simple ingredients is all you need. 

Tomato rasam is the most common rasam of South India. It's traditionally prepared using lentils and is seasoned with ghee, mustard seeds, dried red chilli powder, curry leaves and is garnished with fresh coriander. Rasam powder is a spice blend that adds life to tomato rasam. However, this recipe here is not the classic tomato rasam recipe. This tomato rasam recipe takes just 5 minutes to make. This recipe doesn't use lentils. It's super easy to make and is perfect for bachelors. You'll need very few ingredients to make this rasam, so you can fix a quick dinner during your busy weedays. 

We also use sambar powder in this recipe in contrast to rasam powder traditionally used to make rasam. Suprised? This pureed tomato saaru is delicious and is my MIL's creation. Make it to believe it.

I am a big fan of all kinds of saarus. They are quick and easy to prepare. Any and every pulse is cooked and is seasoned to prepare saaru in Konkani households. Some of the saarus we prepare are horsegram saaru (kulitha saaru), lemon saaru (limbiye saaru), black gram saaru (chouli saaru), black eyed peas saaru (bagde saaru), green gram saaru (muga saaru), split mung bean (mugadali saaru) etc. The list is a long one. 


Ingredients:

3 medium tomatoes
3-4 green chillies
1 tablespoon of sambar powder
8-10 garlic cloves
2 tablespoons of oil
Salt to taste


Serves: 2

Preparation Time: 5-10 minutes


Preparation Method:

1. Wash, roughly chop the tomatoes. Then blend them in a mixer to puree the tomatoes. Blend them using 1/2 cup of water into a smooth paste.

Pureeing is the process of grinding them into a smooth paste. 

2. Transfer pureed tomato into a cooking vessel. Add in salt, slit green chillies, sambar powder. 

3. Add about 1/2 - 3/4 cup of water to bring it to semi thick consistency. Dilute it further if you like rasam watery. 

4. Bring it to boil. Check and adjust salt, sambar powder. And then simmer it for 3-4 minutes until rawness of the tomatoes goes off. 

5. Remove it off heat and season it with garlic. 

6. For garlic seasoning: Heat a tempering pan, add in oil, slightly smashed garlic (so that they give out it's flavour) and fry them until they start to brown.

7. Add this seasoning to the saaru and mix well. 


Serving suggestions:

Serve this tomato rasam/tomato saaru hot with a bowl of steaming hot rice and with some rice fryums/crispies/frittes (called as odi/vodi in Konkani) and with some papads on the side.


Side Note:

1. You can blanch the tomatoes before you puree them if you want the skin removed off completely. You can even keep the skin on while grinding them, as it won't matter much. Skin will get ground as you'll grind it finely into a puree (thick paste obtained on grinding).

To blanch the tomatoes - to remove the skin. Put washed tomatoes into a vessel of boiling hot water for 2-3 minutes. Water should submerge the tomatoes. Make a cross on one end of the tomato using a knife edge before you add them into boiling water. Then add them quickly into a bowl of ice cold water for a minute. Then peel off the skin. The skin comes off easily when blanched.

You can even blanch them in an oven.

2. Need a quick to use, easy to clean mixer? Then try this. It's been my saviour in the kitchen all these years.


Find many more easy recipes perfect for bachelor's

Find another easy, quick tomato saaru recipe made using toor dal. 

If you're intrested in other saaru recipes head over to the link. 


Tags: Konkani dish, Konkani recipe, saaru, saru, tomato, lunch, dinner, easy recipe, quick recipe, simple recipe, bachelor recipe, busy weekday recipe, rasam