Tomato Rasam

Copy Icon
Twitter Icon
Tomato Rasam


It is a warm and tangy tomato soup which goes very well with rice and rice papaddam.

Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min


Serves : 4
  • 5 nos medium sized tomatoes

  • 1 nos lemon sized tamarind

  • 3-3.5 cups water

  • 1/4 cups chopped coriander leaves (dhania patta)

  • 2 tbsp oil

  • 1/2 tsp salt or to taste

  • 1/2 tsp for the rasam powder:black pepper

  • 1 tsp cumin seeds

  • 4-5 nos garlic cloves

  • 3-4 nos dry red chilies

  • 2-3 nos strands of coriander leaves with the stems

  • 1/2 tsp sambar masala

  • 3/4 tsp for the tempering :black mustard seeds

  • 1/4 tsp cumin seeds/jeera

  • 1/4 tsp asafoetida powder (hing)

  • 10-12 nos curry leaves (kadi patta)


  • Soak the tamarind in 1 cup water for 20 minutes.
  • Squeeze the pulp from the soaked tamarind with your palms in the water and keep aside
  • Chop the tomatoes and add this to the tamarind pulp
  • Make a semi coarse mixture in a dry grinder or in a mortar-pestle with the ingredients mentioned under rasam powder.
  • Heat oil in a pan and add the mustard seeds and cumin seeds and let them splutter
  • Add curry leaves and asafoetida and sauté for a minute
  • Add the tamarind pulp and crushed tomatoes mixture, grounded semi coarse rasam powder, Sambar masala
  • Stir and then add about 3 cups water, season with salt.
  • Bring to a boil and then simmer for 5-6 minutes.
  • Finally add chopped coriander leaves and give a nice stir.
  • Serve warm tomato rasam with rice papadam.