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tomato rasam served in a steel bowl placed over a blue napkin. Fried yam slices at the background
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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
Cook Time12 minutes
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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