వేసవి కాలంలో ఈ టమాటా చారు ఖచ్చితంగా ట్రై చేయండి
వేసవి కాలంలో ఈ టమాటా చారు ఖచ్చితంగా ట్రై చేయండి is a easy Indian recipe that serves 4. 80 calories per serving. Recipe by Vandana Jittaboina on YouTube.
Prep: 15 min | Cook: 20 min | Total: 50 min
Cost: $3.53 total, $0.88 per serving
Ingredients
- 3 large Tomatoes (peeled and chopped)
- 2 pieces Green Chilies (slit lengthwise)
- 2 tablespoons Peanuts (washed and soaked for 10 minutes)
- 0.5 teaspoon Cumin Powder (ground)
- 0.25 teaspoon Turmeric Powder (ground)
- 0.5 teaspoon Red Chili Powder (adjust to taste)
- 1 teaspoon Salt (or to taste)
- 2 cups Water (for cooking)
- 2 tablespoons Vegetable Oil (canola or any neutral oil)
- 1 teaspoon Cumin Seeds (for tempering)
- 2 pieces Dry Red Chilies (whole)
- 4 pieces Garlic Cloves (peeled and lightly crushed)
- 3 pieces Small Onions (peeled and sliced (shallots))
- 10 leaves Curry Leaves (fresh)
- 1 teaspoon Coriander Powder (ground)
- 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
Instructions
Prepare Ingredients
Wash, peel and chop the tomatoes. Slice the green chilies lengthwise. Wash the peanuts and soak them in water for 10 minutes. Peel garlic, slice onions, and gather all spices.
Time: PT5M
Pressure Cook Tomato Base
Add 2 cups water, chopped tomatoes, green chilies, soaked peanuts, cumin powder, turmeric powder, red chili powder, and salt into the pressure cooker. Close the lid and cook on medium heat for 3 whistles (about 10 minutes).
Time: PT10M
Make Tempering (Tālinpu)
Heat oil in a pan. Add cumin seeds and let them crackle. Add dry red chilies, garlic cloves, and sliced onions; sauté until onions turn golden brown. Add the remaining green chilies, curry leaves, and a pinch of turmeric; sauté for another minute.
Time: PT5M
Finish the Rasam
Release pressure safely, open the cooker, and pour the tempering mixture into the cooked tomato base. Stir in coriander powder and bring to a gentle boil for 2 minutes. Garnish with chopped fresh coriander leaves.
Time: PT3M
Serve
Ladle the hot rasam into bowls. Serve alone as a soup or with steamed rice for a light meal.
Time: PT2M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 3 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Low-Fat
Allergens: Peanuts
Ingredient Substitutions
- Instead of Tomatoes: canned diced tomatoes
- Instead of Green Chilies: jalapeno
- Instead of Peanuts: cashews
- Instead of Cumin Powder: cumin seeds (ground)
- Instead of Turmeric Powder: fresh turmeric grated
- Instead of Red Chili Powder: cayenne pepper
- Instead of Vegetable Oil: ghee
- Instead of Dry Red Chilies: crushed red pepper flakes
- Instead of Garlic Cloves: garlic paste
- Instead of Small Onions: red onion
Equipment Needed
- Pressure Cooker
- Frying Pan
- Knife
- Cutting Board
- Measuring Spoons
- Ladle
- Bowl
- Stove
Critical Steps — Do Not Skip
- Pressure cooking the tomato mixture for 3 whistles
- Tempering the spices and adding them to the cooked rasam
Chef Tips from the Video
- Roast the peanuts briefly before soaking for a deeper nutty flavor.
- Add a small piece of tamarind if you prefer extra tanginess.
- Adjust the number of green chilies to control heat.
- Use a fine mesh sieve to remove any tomato skins for a smoother broth.
Troubleshooting
Rasam is too thick.
Add hot water a little at a time, stirring, until the desired consistency is reached; simmer for 2 minutes.
Rasam is too sour.
Stir in a pinch of sugar or a small piece of jaggery to balance the acidity.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 1 month; thaw and reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tomato base and store it in the refrigerator; add fresh tempering just before serving.
- Soak peanuts the night before to save prep time.
Frequently Asked Questions
What is the cultural significance and history of Tomato Rasam with Peanuts in South Indian cuisine?
Tomato Rasam with Peanuts, known as Kandipappu Rasam, is a traditional South Indian comfort soup served during summer. It combines the tang of ripe tomatoes with the protein‑rich peanuts, offering both hydration and easy digestion, a practice rooted in Ayurvedic food principles.
What are the traditional regional variations of Tomato Rasam with Peanuts in South Indian cuisine?
In Tamil Nadu, the rasam often includes tamarind and black pepper, while in Andhra Pradesh more red chilies and a touch of jaggery are added. Some Kerala versions replace peanuts with roasted chana dal for a slightly different texture.
How is Tomato Rasam with Peanuts authentically served in South Indian households?
It is traditionally served hot in a small bowl alongside steamed rice or eaten alone as a light soup. A side of papad or a drizzle of ghee may be added for extra flavor.
During which occasions or celebrations is Tomato Rasam with Peanuts traditionally prepared in South Indian culture?
Kandipappu Rasam is popular during summer festivals like Sankranti and as a soothing dish after fasting days (vratas) because it is easy on the stomach and replenishes fluids.
What authentic traditional ingredients are essential for Tomato Rasam with Peanuts versus acceptable substitutes?
Traditional ingredients include ripe tomatoes, raw peanuts (kandipappu), cumin powder, turmeric, and curry leaves. Acceptable substitutes are canned tomatoes for out‑of‑season fruit, roasted cashews for peanuts, and ground cumin instead of cumin seeds.
What other South Indian dishes pair well with Tomato Rasam with Peanuts?
It pairs beautifully with plain steamed rice, lemon rice, curd rice, or a side of vegetable poriyal. A crisp papad or a dollop of ghee‑tempered rice also complements the rasam.
What makes Tomato Rasam with Peanuts special or unique in South Indian cuisine?
The addition of soaked peanuts adds protein and a subtle nutty richness that distinguishes it from regular tomato rasam, making it both nourishing and comforting during hot weather.
What are the most common mistakes to avoid when making Tomato Rasam with Peanuts?
Common errors include over‑cooking the tomatoes, which makes the broth bitter, and burning the tempering spices. Also, adding too many chilies can overpower the delicate tomato flavor.
Why does this Tomato Rasam with Peanuts recipe use a pressure cooker instead of simmering the tomatoes longer?
Pressure cooking extracts maximum flavor from the tomatoes and peanuts in a short time, preserving nutrients and giving the rasam a smooth, well‑blended texture without lengthy simmering.
What does the YouTube channel Vandana Jittaboina specialize in?
The YouTube channel Vandana Jittaboina focuses on easy, home‑cooked Indian recipes that emphasize health, comfort, and seasonal ingredients, often sharing tips for quick digestion and hydration.
How does the YouTube channel Vandana Jittaboina's approach to South Indian cooking differ from other Indian cooking channels?
Vandana Jittaboina emphasizes minimal equipment, short preparation times, and nutritional balance, whereas many other channels focus on elaborate festive dishes or extensive traditional techniques.
Last updated: August 19, 2026
