Tomato Rasam is a spicy and tangy South Indian-style soup made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice for everyday meals. Make it using my easy recipe.
Here are some more variaions of rasam recipes: Beetroot Rasam, Kerala Style Rasam, Pepper Rasam, and Raw Mango Rasam.
Jump to:
About Tomato Rasam
Tomato Rasam is a spicy and tangy South Indian soup made with fresh tomatoes, tamarind, and rasam powder.
It is a staple in South Indian homes. It is made for everyday meals and served with steamed rice. On cold days, it can also be enjoyed as a warm and comforting soup.
Rasam is derived from the word “ras,” which translates to juice.
Also known as saaru in Kannada and chaaru in Telugu, it has multiple variations. Each region has its own version and differs from house to house.
Some people make it with lentils, and some do not. Some add rasam powder to their recipe, and some do not. Pineapple, green mangoes, garlic, ginger, beetroot, cumin, pepper, etc., are added to give it a delicious twist.
In this post, I share the basic tomato rasam recipe I frequently make at home. It can be made with or without rasam powder and cooked lentils and tastes delicious.
Ingredients
Tomatoes – Fresh, ripe tomatoes make the base of rasam and add a tangy, sweet taste.
Toor Dal – You can make rasam with or without lentils. I like to add a little cooked toor dal to my recipe, as it makes it slightly thicker. If you want to make it without the dal, skip adding it to the recipe.
You can cook the dal in a traditional pressure cooker or an instant pot. Check out my detailed toor dal recipe.
Tamarind Paste – It gives a nice tangy taste.
To make homemade tamarind paste, soak a lemon-sized ball of seedless tamarind in ½ cup of hot water for 15-20 minutes. Squeeze out the juice and discard the pulp. Use the tamarind water in the recipe in place of store-bought tamarind paste.
Rasam Powder – Tomato rasam gets its taste from rasam powder. I like to make rasam powder at home, but if you are on a time crunch, use store-bought powder.
Tempering Ingredients – Once the rasam is ready, it is tempered with brown mustard seeds, asafetida (hing), and dry red chilies, enhancing its taste even more. Tempering is optional, but it does add a great taste.
Other Ingredients – You will also need garlic, curry leaves, crushed black peppercorns, cumin seeds, cilantro (fresh coriander leaves), and salt.
How To Make Tomato Rasam
Add ½ cup of chopped tomatoes to a blender and pulse 2-3 times to make a coarse paste.
Add the following ingredients to a pan.
- tomato paste
- 2 teaspoon tamarind paste
- ¼ cup cooked and mashed tuvar dal (pigeon peas)
- 2-3 smashed garlic cloves
- 10-12 curry leaves
Now, add 2 cups of water and stir gently.
Cook on low heat for 8-10 minutes.
Increase the heat to medium.
Now add the following ingredients and cook until it comes to a boil.
- 1 tablespoon rasam powder
- ½ teaspoon crushed black peppercorns
- 1 teaspoon crushed cumin seeds
- 1 teaspoon salt
Check for salt and add more if needed.
Add 1 tablespoon chopped cilantro and remove the pan from heat.
Heat 1 tablespoon ghee for tempering in a small skillet over medium-high heat.
Add the following ingredients once the ghee is hot, and let them crackle for 4-5 seconds.
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida
- 1 broken dry red chili
Pour the tempering over the rasam and stir well. Serve hot.
Frequently Asked Questions
Yes, you can replace tamarind with freshly squeezed lime juice or kokum. Though tamarind adds a unique taste, both the above options are great substitutes to add tanginess.
If using kokam, add 2-3 pieces while cooking, and if using lime juice, add it once the rasam is ready and off heat.
Yes, if you are looking for a no-onion no garlic recipe, you can skip adding garlic.
Pro Tips By Neha
If you don’t like chunky tomato rasam, blend it using a hand blender. You can also pass it through a fine mesh strainer for a smooth rasam.
You can adjust the tamarind paste and black pepper powder to your taste.
Serving Suggestions
Rasam is traditionally served with steamed rice and a ghee dollop or curd rice. A side of poriyal or thoran makes this meal even better.
It can be served on its own as a soup.
It is great to sip on if you suffer from a cold, fever, stomach problems, or feeling sick.
Serve it as a side dish if you make a festive South Indian meal with Sambar, Rice, Thoran, Pachadi, Elai Vadam, and a South Indian sweet dish.
Rasam Idli and Vada are popular combinations that are usually served for breakfast.
You Might Also Like
Recipe Card
Easy Tomato Rasam Recipe (South Indian Style Tomato Soup)
Ingredients
For The Rasam
- ½ cup chopped tomatoes
- 2 teaspoons tamarind paste
- ¼ cup cooked and mashed toor dal (yellow pigeon peas lentils)
- 2-3 garlic cloves (peeled and smashed)
- 10-12 curry leaves
- ½ teaspoon crushed black peppercorns
- 1 teaspoon crushed cumin seeds
- 1 tablespoon rasam powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon chopped cilantro (fresh coriander) leaves
For The Tempering
- 1 tablespoon ghee
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida (hing)
- 1 dry red chili (broken)
Instructions
- Add tomatoes to a blender and pulse 2-3 times to make a coarse paste.
- Add tomato paste, tamarind paste, tuvar dal, garlic, and curry leaves to a pan.
- Add 2 cups of water and stir gently.
- Cook on low heat for 8-10 minutes.
- Increase the heat to medium.
- Now add rasam powder, black peppercorns, cumin seeds, and salt, and cook until it comes to a boil.
- Check for salt and add more if needed.
- Add cilantro and remove the pan from heat.
- Heat ghee for tempering in a small skillet over medium-high heat.
- Once the ghee is hot, add mustard seeds, asafetida, and dry red chili, and let them crackle for 4-5 seconds.
- Pour the tempering over the rasam and stir well. Serve hot.
Did you make this recipe? Let me know!