Tomato Rasam Recipe


(1 cup = 240 ml)
For Tamarind Pulp:
1 tsp tamarind + ¼ cup hot water
Main ingredients for Tomato Rasam:
250 gms tomatoes
¼ tsp Catch turmeric powder
½ tsp Catch red chili powder
2 tsp Rasam powder
2 cups water
Salt, as required
1-2 tbsp chopped coriander leaves
For tempering the Tomato Rasam:
1 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 pinch Catch asafoetida
1 sprig curry leaves
2 dry red chilies

Accompaniments with Tomato Rasam:

  • Rice
  • Vada



1) Soak 1 tsp tamarind in ¼ cup hot water for 15-20 minutes.

2) Squeeze the tamarind and extract the pulp.

3) Chop 250 gms tomatoes.

4) Add them along with their juices in the blender.

5) Blend to smooth puree.

6) Take the tomato puree in a pan or pot.

7) Now add ¼ tsp Catch turmeric powder and ½ tsp Catch red chili powder.

8) Then add 2 cups water and mix well.

Making the Tomato Rasam:

1) Let the tomato mixture cook for 3-4 minutes on a medium flame, covered with a lid.

2) Remove the lid and let it simmer for 1-2 minutes.

3) Next strain the tamarind pulp and add it to the mixture. Stir well.

4) Add salt and let the mixture simmer.

5) After a few minutes, add the rasam powder. Cook for another 3-4 minutes.

6) After this cover the rasam and keep it aside.

Tempering the Tomato Rasam:

1) Heat 1 tbsp oil in a small pan at low flame and add ½ tsp mustard seeds, allow them to crackle.

2) Then add ½ tsp cumin seeds and let them splutter.

3) Next add dry red chilies and curry leaves along with a pinch of Catch asafoetida.

4) Sauté till the red chilies change colour and curry leaves become crisp and add the tempering to the tomato mixture.

5) Then add 1-2 tbsp coriander leaves.

6) Serve the rasam hot.

Recipe Notes/ Suggestions:

  • Spices can be added more or less as per your requirement.

Other than the Tomato Rasam recipe, here are some easy lunch recipes that you can try making at home too, like:


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