Tomato Rasam

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Tomato Rasam


Cooking Time

Preparation Time :5 Min

Cook Time : 25 Min

Total Time : 30 Min


Serves : 3
  • 4 nos tomatoes

  • 1 tsp peppercorns

  • 1 tsp cumin seeds

  • 1 nos dry chilli

  • 1/4 tsp mustard seeds

  • 1/2 tsp oil

  • 1/2 tsp ghee

  • 2 nos garlic cloves

  • 2 sprig curry leaves

  • 1/4 cups coriander leaves

  • 1/4 tsp asafoetida powder

  • 1/4 cups mashed tur dal


  • Pressure cook tur dal for 15 minutes till it's mushy.
  • In a mortar and pestle add peppercorns ,cumin seeds and dried chilli and crush coarsely. Atlast crush garlic.
  • In a bowl mash tomatoes and add coarsely ground powder.
  • To the tomato mixture at boiled Tur dal.Add tumeric powder and salt to taste.
  • For tempering add oil and ghee on a medium flame. To it add mustard seed , asafoetida and curry leaves.
  • Let the froth appears on top of the rasam mixture.Do not boil. Garnish with finely chopped coriander leaves.
  • Traditional tomato rasam is ready to drink as a soup or to mix and eat with plain rice.