Tomato Rasam
a Very traditional way to make Rasam

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Adjust Servings:
1 Gooseberry Size Tamarind
1, Chopped Tomato
2, Slit Green Chilli
3, Broken Red Chili
a Pinch Asafoetida (Asafetida / Hing)
To taste Salt
1 Tablespoon Grated Jaggery
1" , mashed Ginger
2 Tablespoon Toor Dal (Pigeon pea)
For Grinding
1 Teaspoon Peppercorns
1 Teaspoon Cumin Seeds
For Tempering
1 Tablespoon Ghee (Clarified butter)
1 Teaspoon Mustard Seeds
Few Curry Leaves

Nutritional information

25 g
33 g
3 g
7 g

Hot Tomato Rasam with ghee and rice served in Banana Leaf, is a treat to our taste buds!

  • Traditional Recipes


  • For Grinding

  • For Tempering



A simple Tomato Rasam, always good to digest any heavy meals we had. We can serve as Soup to increase our appetite. For any festive lunch or a full meal, Rasam is an integral part of South Indian Thali. Without Tomato Rasam, meal is not complete. Many of us make this Tomato Rasam on a day to day basis, but surely I believe this recipe would be helpful for all beginners who start their cooking journey.

Generally, we prepare Rasam Powder in large quantity and store it in air-tight container and use it whenever we make rasam.  In this Tomato Rasam, we are not going to use the conventional Rasam Powder. The main spice is from green and red chili which we are going to add it with the tamarind juice itself. The other spice is from Pepper-Cumin Powder. Also adding jaggery enhances the flavor and brings out the tanginess of tamarind and tomato. The green chili along with ginger really enhances the flavor.

There are many different varieties of Rasam we can make. But some varieties are strong in one flavor, for example, garlic rasam has a strong flavor of garlic, orange or pineapple rasam has its own strong flavor of the fruit. But this Tomato Rasam is simple, yummy and surely completes the meal satisfyingly.

Video making of Tomato Rasam

Tomato Rasam

Other Rasam Varieties

  1. Garlic Rasam
  2. Kollu (Horsegram) Rasam
  3. Kandanthipili Rasam
  4. Poricha Rasam
  5. Mysore Rasam
  6. Nellikaai Rasam
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10 mins

Soak Tamarind

Soak tamarind in warm water for 10 mins and extract the juice

15 mins

Cook Dal

Wash the dal and add turmeric powder and pressure cook for 4 whistles till the dal is completely cooked and becomes soft and mushy. Mash the dal and set it aside

2 mins

Grinding Process

Take pepper and cumin seeds in mixer jar and grind it to coarse powder and set aisde

10 mins

Boiling Tamarind

In a brass vessel or stainless steel sauce pan, pour the tamarind juice. Add chopped tomato, salt, green chili, broken red chili, ginger, hing and grated jaggery. Boil the tamarind mixture for 10 mins in medium flame


Add mashed dal to the cooked tamarind and spice mixture and stir well. Add 2 cups of water and keep the flame in low. We don't want the rasam to boil anymore


Add pepper-cumin powder and stir once. Finally garnish with coriander leaves. Keep the rasam in low flame till you get a frothy layer on top. Then Switch off the flame. Do not boil the rasam anymore

2 mins

Tempering Process

Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and mix. Pour this tempering to the rasam.


Serving Time

Serve the delicious Rasam with hot steaming rice and a spoon of ghee and enjoy the real yummy Rasam!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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