Rasam, Tomato Rasam

Rasam, Tomato Rasam

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Rasam is to most South Indian the symbol of homely cooking. Whether a bachelor in a serviced apartment in the other end of the globe, or a family back from a holiday in the hills, or just a tired being returning back from office, the aroma of Rasam boiling in the kitchen is what their hearts would yearn for. So brilliant is its tangy-spicy flavour, strong enough to shake out a bad cold, yet soothing enough to warm your heart, that it has become famous in Indian restaurants across the world as a soup! Here is the traditional way of making Rasam, with the special spice powder, tamarind, tomatoes and dal, concluded aptly with an aromatic tempering, which is enough to bring everybody to the kitchen in a flash...Rasam and Medu Vada is a popular combo. You can also serve with it with a South Indian lunch of Chana Ghassi , French Beans Poriyal , Kolumbu , Mango Sasav , Ghee Rice and Paal Payasam .

Rasam, Tomato Rasam recipe - How to make Rasam, Tomato Rasam

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For the rasam powder

    For the rasam powder
  1. Combine all the ingredients in a small broad non-stick pan and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool completely.
  2. Once cooled, blend in a mixer to a smooth powder. Keep aside.

How to proceed

    How to proceed
  1. Combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Blend the dal mixture using a hand blender till smooth.
  4. Add the rasam powder into it, mix well and keep aside.
  5. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  6. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
  7. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves.
  8. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.
  9. Add the coriander and mix well.
  10. Serve hot.
Nutrient values (Abbrv) per serving
Energy70 cal
Protein2.4 g
Carbohydrates9.3 g
Fiber1.3 g
Fat2.8 g
Cholesterol0 mg
Sodium7.6 mg
Rasam Video of Tarla Dalal


Rasam, Tomato Rasam
 on 16 Aug 20 09:42 PM

very detailed and informative..nice
Rasam, Tomato Rasam
 on 22 Jul 20 10:49 PM

Pls respond to my query below. I am planning to make rasam tomorrow. Also, how many spoons does this rasam masala yield?
Tarla Dalal
28 Jul 20 04:18 PM
   Makes 1 tablespoon approx.
Rasam, Tomato Rasam
 on 20 Jul 20 07:44 AM

We dont use imli in our house. What is the replacement for that ?
Rasam, Tomato Rasam
 on 03 Sep 19 11:39 PM

This Rasam recipe is awesome. I just thought to make hot rasam with curd rice on a rainy day , thinking my family would love to have hot spicy rasam with curd rice. This recipe is perfect blend of spices , and to my surprise my family loved the combination of Rasam with curd rice. Would love to try and experiment other Rasam recipes too.
Tarla Dalal
04 Sep 19 11:25 AM
   Jigna, thanks for the feedback. Happy cooking.
Rasam ( Idlis and Dosas )
 on 30 Jul 15 05:11 PM

rasam.. delicious.. peppery, perfect sourness of the tomato. and the aromatic spices in it.. makes it more appetising. this rasam can be best had with vadas, idlis and even with hot rice.. I prefer having this as a soup.. on a rainy day..