Tomato Rasam

Tomato Rasam

My go-to food is rasam rice when I have to cook only for self or when I need to clear my sinuses or just when I crave for a hot soupy meal!

Simplest food to cook and I suggest make your rasam powder at home when you make this. It just takes additional 3 minutes and the taste is unparalleled.

How I make this – Serves 2

2 large red tomatoes – chopped

2 cloves garlic – optional – crushed

1 green chilli – omit if your heat tolerance is low – chopped

1.5 – 2tbsp tbsp tamarind pulp – soak marble size tamarind ball in 2 tbsp boiling water

Salt to taste – approx 3/4 tsp

5-6 curry leaves

2 tbsp cold pressed groundnut oil or coconut oil

1.5 tsp rasam powder

1/3 tsp turmeric powder

1/8 tsp asafoetida

1/3 tsp mustard seeds – preferably fine mustard

2 cups water

Rasam powder – 

8-10 whole black pepper

2 dry red chillies

1 tbsp whole coriander seeds

1/8 tsp fenugreek seeds

1 tbsp cumin seeds

Method – 

Rasam powder – dry roast the rasam powder ingredients on medium low flame in a pan until they are light brown, nicely toasted and aromatic. Switch off the flame and let it cool. Grind it into desired consistency. I like it a bit coarse.

Rasam –

Heat oil in a pan and temper mustard seeds, hing and curry leaves. Then add in green chillies and garlic if using. Cook until the garlic begins to change colour.

Now tip in the tomatoes and salt. Cook until the tomatoes are mushy. I like them mushy but if you like a bite to it, cook them a bit less. Now add turmeric and mix.

Mix in the water and tamarind pulp. Let it come to a good boil and then lower the flame and add the rasam powder.

Give a good mix to it and let it cook for 30 secs on low flame. Don’t let it boil after the rasam spice went in it.

Serve fresh with rice.


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