Tomato Rasam is the most popular dish in South India. It is an Indian style tomato soup, a simple and super quick dish. There are varieties of rasam available like tomato rasam, Mysore rasam, Milagu rasam, Paruppu rasam, Poondu rasam, and Lemon rasam. Tomato rasam is the most common dish,  you can prepare rasam within 15 minutes.

Notes

• Do not over-boil the rasam, let it boil for a few minutes or until it foams.
• You can use homemade or store-bought rasam powder.
• If you don’t have rasam powder, just roast and grind 1/2 tsp pepper, 1/2 tsp cumin seeds, and 2 red chilis.
• Use ripe tomatoes for best results.
• You can replace the red chilis with green chilis for a spicy rasam.
• Adding ghee is optional, but I strongly recommend adding ghee for a great flavour.
• Use freshly chopped coriander leaves for a nice flavour.
• Add less tamarind pulp if the pulp is too sour and add a little more if it is slightly sweet.

Other Lunch Varieties – Lemon Rasam, Vatha Kuzhambu, Ennai Kathirikkai Kuzhambu, Karamani Kuzhambu, Mor kuzhambu, Paruppu Urundai Kuzhambhu, Ennai Kathirikai Kulambu

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Tomato Rasam | Tomato Charu | Thakkali Rasam

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Tomato Rasam is the most popular dish in South India. It is an Indian style tomato soup, a simple and super quick dish. There are varieties of rasam available like tomato rasam, Mysore rasam, Milagu rasam, Paruppu rasam, Poondu rasam, and Lemon rasam. Tomato rasam is the most common dish,  you can prepare rasam within 15 minutes.

Course: lunch

Cuisine: Indian

Keyword: rasam, tomato rasam

Author: Sivagami Meganathan

Ingredients

• 2 Tomatoes
• 1 tsp Rasam powder
• 2 tsp Tamarind pulp
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad Dal
• 5 crushed Garlic
• 1 pinch Turmeric powder
• 1 pinch Asafoetida
• 1 tsp Ghee/Clarified butter
• 1 tsp Toor dal cooked
• Few Curry leaves
• Coriander leaves fist full
• Salt as needed

Instructions

1. Soak tamarind for 15 minutes, squeeze and extract the pulp.

2. Keep ready 3 tsp of cooked toor dal or dal cooked water.

3. Chop tomatoes and coriander leaves, and crush the garlic pods.

4. Heat oil in a pan, add mustard seeds, urad dal and curry leaves and let them crackle.

5. Add the crushed garlic and cook till the nice aroma comes out.

6. Add the chopped tomatoes, saute until the tomatoes become mushy.

7. Now add rasam powder and cook for a minute.

8. Add the turmeric powder, salt and asafoetida, mix everything well.

9. Add the required water.

10. Add the cooked toor dal and water, bring it to a boil.

11. Finally, add ghee and turn off the flame.

12. Add the chopped coriander leaves, serve hot with rice and papad.

Preparation

1. Soak tamarind for 15 minutes, squeeze and extract the pulp.

2. Keep 3 tsp of cooked toor dal or dal cooked water ready.

3. Chop tomatoes and coriander leaves, and crush the garlic cloves.

Method

Step by Step Picture

1. Heat oil in a pan, add mustard seeds, urad dal, and curry leaves and let them crackle.

2. Add the crushed garlic and cook till the nice aroma comes out.

3. Add the chopped tomatoes, saute until the tomatoes become mushy.

4. Add rasam powder and cook for a minute.

5. Add the turmeric powder, salt and asafoetida, mix everything well.

6. Add tamarind pulp.

7. Add required water.

8. Add cooked toor dal and water, bring it to boil.

9. Finally, add ghee and turn off the flame.

10. Add fresh coriander leaves and serve hot with rasam and papad.