tomato rasam

Tomato Rasam

Recipe by Maya Akhil

5 Serves
20 mins
Mildly Spicy

A South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chilli pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.


Crush the pearl onion, whole pepper corns, garlic, 3 – 4 curry leaves and cumin seeds in a mortar and pestle or mixer. Soak the tamarind in warm water and extract its juice.
Heat oil in a pan. Splutter mustard seeds and fry dry red chillies. Then add the crushed pearl onion, crushed garlic, pepper corn and cumin seed mixture. Saute for 30 seconds, add the green chillies and chopped tomato. Mix well and cook for 2 – 3 minutes stirring in between, at medium heat. Now add the turmeric powder, chilly powder, coriander powder, fenugreek powder and hing. Mix well and add the tamarind extract and around 3 – 3.5 cups of water. Add enough salt. Bring to a boil, then lower the flame and simmer for 6 – 8 mts.
Add the chopped coriander leaves and a few curry leaves. Finally add a pinch each of fenugreek powder and hing. Close the pan with its lid. Keep aside for at least 10 mts for the flavors to set. Serve hot with rice or have it as a soup.


2 medium-large, chopped
5 – 6, chopped
6 – 7 cloves
2 – 3, slit
15 – 20
Goose-berry sized or to taste
2 sprigs
1/4 tbsp
1/2 tbsp
1/2 tbsp
1/4 tbsp powder
2 pinches
1/2 tbsp
1/4 tbsp powder
2 – 3
2 tbsp, chopped
As required
To taste

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