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Tomato Rasam

Revathi Palani
Tomato Rasam is an aromatic South Indian recipe which is usually had along with white rice. It is kind of a thin soup and helps with digestion.
5 from 1 vote
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Soup
Cuisine Indian
Servings 5

Ingredients
  

  • Tomato - 2 + 1 large
  • Tamarind - 1 small pinch
  • Water - 3 Cups
  • Turmeric powder - ¼ tsp
  • Salt - 1 tsp adjust per taste
  • Asafoetida - ⅛ tsp
  • Coriander leaves - 6 sprigs leaves + stem

To grind

  • Garlic - 3
  • Pepper - ½ tsp
  • Jeera - ½ tsp

To temper

  • Oil - 2 tsp
  • Mustard seeds - ¼ tsp
  • Broken urad dal - ¼ tsp
  • Jeera - ¼ tsp
  • Dry red chilli - 2
  • Asafoetida - ⅛ tsp
  • Green chilli - 2
  • Curry leaves - 1 sprig

Instructions
 

  • First, mark the skin of 2 tomatoes and boil it in water for about 3 mins. Immediately remove the tomato from the hot water and immerse it in cold water. The skin of the tomato will loosen. Peel the skin of the tomatoes, mash them into a puree and keep aside.

    “rasam”  “rasam”

    “rasam”  “rasam”
  • Meanwhile, soak the tamarind in about ½ cup of warm water for about 10 mins. Prepare a thick tamarind extract.

    “rasam”  “rasam”
  • Now grind roughly all the ingredients listed under "To Grind", using mortar and pestle / mixie. Keep it aside.

    “rasam”  “rasam”
  • Add the crushed tomatoes, tamarind extract, ground mixture to a large mixing bowl. Add the turmeric powder, salt, asafoetida, coriander leaves and remaining 2 ½ cups of water. Mix well by crushing the cilantro sprigs into the extract. This way helps you to get the flavors infused into rasam. Keep aside.

    “rasam”  “rasam”
  • Also, chop the 1 remaining tomato and keep aside. Then, heat the oil in a pan and add the mustard seeds. Once they splutter, add the remaining ingredients listed under "To temper" and saute. Once the broken urad dal starts changing color, add the chopped tomato and saute until the liquid evaporates. The tomato should not turn mushy.

    “rasam”  “rasam”

    “rasam”  “rasam”
  • Now, pour the prepared extract mixture to the pan. Within few minutes there will be a froth/bubbles formation on the top and the rasam will just start to boil. Turn off the flame immediately and transfer to the serving bowl.

    “rasam”  “rasam”

    “rasam”  “rasam”
  • Enjoy warm with steamed rice.

    “tomato

Notes | FAQ

- Add cilantro along with its stems instead of just adding the leaves alone. It will give extra flavor to the rasam.
- Rasam should not be left to boil. Rasam would not taste good if it boils. So transfer to serving bowl immediately once it starts to boil.
- If you are using naatu thakkali (Country Tomato), as we call it in Tamil Nadu, you may skip the small pinch of tamarind. The naatu thakkali is tangier than other tomatoes.