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+ servings
tomato rasam
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5 from 1 vote

Tomato Rasam

Tomato Rasam is a delicious thin spicy tomato soup from Southern India
Course: Appetizer, Side Dish
Cuisine: South Indian Cuisine
Keyword: rasam recipe, tomato charu, tomato rasam, tomato recipe
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 4 big Tomatoes / Tamatar
  • lemon size Tamarind / Imli
  • 3/4 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 2 tsp Rasam Powder
  • 1.5 tsp Jaggary / Gud * grated
  • to taste Salt / Namak
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped

tempering

  • 2 tsp Clarified Butter / Desi Ghee
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Mustard Seeds / Rai *
  • 1/4 tsp Asafoetida / Hing powder
  • 12 Curry Leaves / Kadi Patta
  • 2 Dried Red Chilli, Whole

Instructions

  • Soak tamarind in a cup of water , when it become soft then mash and squeeze it and take out the pulp and keep aside.
  • Roughly chop the tomatoes and grind in a blender and make a smooth paste.
  • Add the tomato puree in a pan and add 3 cups of water ,chili powder and turmeric and boil on medium heat for 5 minutes.
  • Now add the tamarind water (1 cup) and salt in the pan and cook for 2-3 minutes.
  • Now add rasam powder and cook further for 3-4 minutes on medium heat.
  • Heat ghee in small pan and add the cumin seeds and mustard seeds. when they start crackling then add the dried red chilies , asafoetida and curry leaves.
  • Add this tadka on the boiling rasam and switch off the heat
  • Add chopped fresh coriander and cover the pan with a lid so it will absorb all the flavour. serve after 5 minutes.
  • Serve hot after with rice and ghee or as a soup