Tomato Rasam

Tomato Rasam is what I look forward to when the rains are lashing out at my windows. It is also something that I crave when I am home after a long day or I am just not sure of what to cook. Comforting, flavorsome, filling and so easy to make, this Rasam checks so many boxes. 

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Being a South Indian means only one thing- our meals are never complete without Rasam. While we used to live in India, I used to make this everyday. But nowadays, it has become more of a weekend ritual. 

This tangy broth using plump red tomatoes and Rasam powder is simply too good to be true when combined with hot rice and some baby potato fry.

In Kannada, we call this Rasam as tomato Saaru and in Telugu, it is Tameta Chaaru or Tomato Chaaru. Whether you are looking for Saaru or Chaaru, I assure you that this recipe is a keeper.

Ingredients

We can break this recipe down into two blocks. The first block is where we make a puree of the tomatoes and other ingredients including tamarind paste. The second has stuff like garlic and whole spices for tempering.

1. Tomatoes– choose the ripest and reddest tomatoes for this recipe. If you cannot find regular tomatoes, cherry tomatoes work well here too. I personally like Roma tomatoes.
2. Tamarind paste- I have used store bought tamarind paste here. Alternatively, you can soak 10 grams of tamarind (a small lemon size ball) in 1 cup hot water, mash it well, discard the strings and use this tamarind water.
3. Rasam Powder– If you make a lot of Rasam, then this is a handy spice mix to have in the pantry. Store-bought Rasam powder works well here as well.
4. Turmeric powder- Adds a nice color boost and flavor.
5. Ghee– Ghee or clarified butter works wonders in this recipe. Although, you can use any neutral flavored vegetable oil if you are looking for a vegan version.
6. Whole spices– We will be tempering this with mustard seeds and cumin seeds. 
7. Garlic- Adds a beautiful flavor to the dish. Though it is optional, I highly recommend it.
8. Water- for adjusting the consistency.
9. Salt for taste.

Dietary specifications

This Rasam is free from gluten, nuts and soy. Since I have used ghee, it is not dairy free or vegan. However, switch to any neutral flavored vegetable oil to make this recipe vegan friendly.

Serving suggestions

We love eating Rasam and hot rice accompanied by a stir fried vegetable dish or something that has been pan fried till crispy around the edges. Here are some sidekicks that pair well with any Rasam.

Making ahead, shelf life and storage

Any Rasam recipe is a meal planner’s delight. This one, in particular, keeps well in the fridge for 5 days when stored in a covered air tight container. When you are ready to eat, reheat only the quantity required and return the rest to the fridge immediately.

You can also freeze this. Allow the Rasam to cool down fully. Divide into 1 cup portions and freeze in freezer safe boxes. Label them correctly.

Thaw in the fridge overnight, reheat gently in a sauce pan until just hot and serve with rice. Do not refreeze after thawing.

Variations

1. Use any ripe tomatoes you have on hand because this recipe is very forgiving. Just make sure they are ripe.
2. Make it no onion and garlic by skipping the garlic. It still tastes just as delicious.
3. Add some cooked Toor dal to make it more filling and nourishing. You will need 1/4 cup cooked Toor dal for the quantity of ingredients mentioned here.
4. Get creative with herbs. Switch the cilantro for sweet basil or some crushed lemon grass. Refreshing!
5. Make it spicy by adding a few grinds of cracked black pepper after the Rasam is done.

Recipe Notes

1. Make a chunky puree with the tomatoes instead of a smooth puree. This adds texture to the Rasam.
2. Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe. 
3. Add some jaggery to round out the flavors. This is optional but recommended.
4. Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up on the top. 
5. If you do not have Rasam powder, use 1 tsp each coriander powder and red chili powder along with 1/2 tsp cumin powder and 1/2 tsp pepper powder.

Method

Steps 1 and 2

Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.

Steps 3 and 4

Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.

Steps 5 and 6

Now, add the garlic and curry leaves. Saute till the garlic begins to brown.

Steps 7 and 8

At this point, add the tomatoes and cook till they begin to soften.

Steps 9 and 10

Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy. 

Steps 11 and 12

Now, add the tomato puree along with 1 cup water. Stir.

Steps 13 and 14

Simmer on low heat till the mixture begins to froth on the top.

Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

Print Recipe

5 from 2 votes

Tomato Rasam

Easy, comforting and delicious light broth with ripe tomatoes, spices and garlic. This Rasam is a treat with hot rice and any stir fry.

Prep Time10 minutes mins

Cook Time12 minutes mins

Course: Main Course, Mains

Cuisine: South Indian

Servings: 4

Calories: 74kcal

Equipment

• 1 Blender
• 1 Frying Pan
• 1 ladle
• 1 Spatula
• 1 set of measuring spoons and cups

Ingredients

For the tomato puree

• 8.5 oz tomatoes ripe tomatoes chopped into quarters
• 2 tsp tamarind paste
• Salt to taste
• 1 cup water

For the Rasam

• 1 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 4 cloves garlic peeled and chopped roughly
• 12 curry leaves
• 1 cup finely chopped tomatoes
• 1 tsp turmeric powder
• 1 tsp Rasam powder
• 1 cup water to adjust consistency

For garnish

• 2 tbsp finely chopped coriander leaves
• 10 curry leaves

Instructions

• Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.
• Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.
• Now, add the garlic and curry leaves. Saute till the garlic begins to brown.
• At this point, add the tomatoes and cook till they begin to soften.
• Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy.
• Now, add the tomato puree along with 1 cup water. Stir.
• Simmer on low heat till the mixture begins to froth on the top.
• Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

Notes

1. Make a chunky puree instead of a smooth puree. This adds texture to the Rasam.
2. Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe. 
3. Add some jaggery to round out the flavors. This is optional but recommended.
4. Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up on the top. 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 14mg | Potassium: 293mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 125mg | Calcium: 52mg | Iron: 1mg

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For all the Rasam lovers out here, explore some more of this South Indian staple-

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