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10 Minute Tomato Soup Rasam (TSR)

Written By Srimathi Mani on Thursday, July 31, 2008 | 5:17 PM

This is the simplest of soups or rasam that is very popular at my cousins place. Its too easy a soup to make and is very comforting, healthy and delicious. Served with south Indian, north Indian or international food it just takes it up an extra notch. Its just so perfect anytime. I have made it 4 times in the last 5 days on demand and they disappear in a jiffy. Great crowd pleaser and can be prepared with any kind of tomato. Decided to post the traditional way on the stove top and using the microwave. Microwave is an experiment so lets see how it turned out.
































If the microwave recipe produced the required result then it would be an entry for MEC:Soups and Stews hosted by Cooking for All Seasons for the month of July.


Stove Top Method

Gadgets:

Heavy bottom pot/pan- 1
Wok for seasoning
Blender


Ingredients:

Tomatoes- 2 or 3
Water - 2 cups
Ghee /clarified butter- 3 tbsp
Jeera/Cumin seeds- 2 tsp
Pepper freshly powdered - 1/4 tsp
Black Mustard seeds - 2 tsp
Asafoetida powder - a few shakes


Preparation:

1. Boil water and add the tomatoes.

2. When the skin starts to peel in 2 - 3 minutes remove and blend.

3. Add back the tomato paste to the water and boil with salt and few shakes of asafoetida.

4. Heat the ghee into a seasoning pan add asafoedita, mustard seeds and wait to it pops, then add jeera and pepper.

5. Add to tomato liquid.
































6. Serve it hot.

7. Garnish with cilantro (optional) and serve it hot on the side or with rice.


Microwave method:


Gadgets:
Microwavable bowl - 2
Cover/plates - 2
Blender
Cutting Board
Knife

Ingredients:

Tomatoes - 2 big size
Water - 1 1/2 cups
Salt
Pepper powder
Ghee - 3 tbsp
Mustard seeds - 2 tsp
Jeera/Cumin seeds - 2 tsp
Asafoetida - a few shakes

Preparation:

1. Place the tomatoes in water in the microwave covered and heat on high for 5 minutes.

2. The skin would start to peel. Cool and blend it well.

3. Pass it to a sieve and remove the skin and seeds.




4. Add asafoetida, salt and the tomato juice back into the bowl and cook it for 2 minutes

5. In the other bowl, heat the ghee for 1 minute and then add asafoetida. It would start to foam and then add the mustard seeds and place it in the microwave.(Please remember to cover with a lit coz you don't want mustard seeds all over your microwave). When they start to pop add jeera and fresh pepper powder. Add it to the tomato soup.

6. Place the rasam back in the microwave and cook it for 1 minute. Garnish with some cilantro.




7. Serve it hot as an appetizer or with food.

My Review of Microwave TSR: The microwave method was easy to prepare and I could not find any difference in taste whether I had prepared it on the stove or used the microwave. Now having said that, I did not like the seasoning process in the microwave. The mustard and cumin did not taste the same and the cumin got crunchy but tasted raw to me.

3 comments:

  1. Srimathi, thats really a wonderful recipe..thanks for the entry..will surely try it out

    ReplyDelete
  2. This sounds so easy and looks so colorful. Indeed nice @ quick recipe for TSR, Srimathi!

    ReplyDelete
  3. that looks so good and warming on a cold day~

    ReplyDelete

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