Spicy Tomato rasam

To make spicy tomato rasam from scratch, start by heating oil in a pan and adding mustard seeds until they splutter. Then, add jeera and pepper powder, smashed garlic, byadagi chillies, and curry leaves, sautéing for a few minutes. Next, incorporate cooked and gently smashed tomatoes, followed by turmeric powder, sambar powder, salt, and jaggery. Mix everything well and let it cook on low heat for about 10 minutes to allow the flavors to blend. Finally, garnish with chopped coriander leaves before serving.

Yes, spicy tomato rasam is suitable for vegan diets as it is made with plant-based ingredients. The recipe does not include any animal products, making it a great option for those following a vegan lifestyle.

If you can't find byadagi chillies, you can substitute them with Kashmiri red chillies for a similar color and mild heat. Alternatively, you can use regular dried red chillies, but adjust the quantity according to your heat preference, as they tend to be spicier.

To store leftover spicy tomato rasam, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to store it for a longer period, consider freezing it in portions. Just make sure to thaw it in the refrigerator before reheating.

Spicy tomato rasam pairs well with steamed rice, idli, or dosa. You can also serve it alongside a side of papad or a simple vegetable stir-fry to create a complete meal. The tangy and spicy flavors of rasam complement these dishes beautifully.