The quickest tomato saaru you can make in 5 minutes.
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, SUPER 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 super delicious and is my MIL's recipe. Make some & enjoy.
Watch it's making here.
3 medium sized tomatoes
3-4 green chillies
1 tablespoon of sambar powder
8-10 garlic cloves
2 tablespoons of oil
Salt to taste
Preparation Time: 5-10 minutes
1. Wash & roughly chop tomatoes. Then blend them in a mixer to puree them. 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 tomatoes into a cooking vessel. Add in salt, slit green chillies, sambar powder.
To prevent sambar powder from forming clumps, mix sambar powder well with half a glass of water in a glass & add it to the tomato puree.
3. Add about 1/2 - 3/4 cup of water to bring it to semi thick consistency. Dilute it further with water if you like rasam watery in consistency.
4. Bring it to boil. Check and adjust salt, sambar powder. And then simmer it for 3-4 minutes until rawness of tomatoes & sambar goes off.
5. Remove it off heat and season it with garlic.
6. For garlic tempering: Heat a tempering pan, add in oil, slightly smashed garlic (so that they give out their flavour) and fry them until they start to brown.
7. Add this tempering to the saaru and mix well.
Serve this tomato rasam/saaru hot with a bowl of steaming hot rice and enjoy. Some rice fryums/crispies/frittes (called as odi/vodi in Konkani) and some papads on the side will make a delicious meal.
1. You can blanch tomatoes before you puree them if you want their peel removed off completely.
As you grind tomatoes into a fine puree most of the skin would be ground too. So you can keep them on.
How to blanch tomatoes - to remove their peel?
Wash tomatoes. Make a cross on top end of the tomato using a knife edge. Top end is where it was attached to the plant.
Put them into a vessel of boiling hot water for 2-3 minutes. Water should submerge all the tomatoes.
Then add them quickly into a bowl of cold water for a minute.
Then peel off skin. Peel comes off easily when blanched like this.
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.
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.
Tags: Konkani dish, Konkani recipe, saaru, saru, tomato, lunch, dinner, easy recipe, quick recipe, simple recipe, bachelor recipe, busy weekday recipe, rasam