Rasam Soup is deliciously rich in flavor and comes together in just under 30 minutes. This is made without Tamarind, but just with Tomatoes and few mild spices. This spiced, tangy, and sour rasam is sure to bring comfort and soothing. It’s a great appetizer to start a grand meal with or even can be consumed after a heavy meal as a digestion. The flavor of ginger, green chili, lemon and the spice from pepper made this very appetizing and delivers amazing taste and flavor.
The conventional way of making tomato rasam is much similar except we use tamarind, rasam powder for tomato rasam which gives more spicy and flavors and would be perfect for a mixing with hot rice. But for serving as soup, we don’t need tamarind and rasam powder. The flavor of pepper and cumin tossed in ghee makes this soup soothing and tempting.
Tips to make best tasting Soup Rasam
- Use fresh ripe, juicy tomatoes for making recipe.
- We just need the tomato juice for the soup. Hence we strain the juice from the ground tomato juice and discard the squeezed puree.
- Cut the ginger long thin pieces (julienne).
- Don’t let the rasam to boil after adding the lemon juice. Always add the lemon juice after switching off the flame.
- Freshly ground Jeera+Pepper powder is recommended.
- Serve the soup Hot!
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Recipe card to make Soup Rasam
Soup Rasam Recipe | South Indian Style Rasam Soup
Equipments Needed
- Sauce Pan
- Mixer Grinder
Servings: 6 people
Calories: 70kcal
Rasam Soup, a South Indian Style Soup made with Tomato, Toor Dal and mild spices. This Rasam soup is a very comforting and soothing. A great appetizer to start a grand meal with or even can be consumed after a heavy meal as a digestion aid. Learn here how to make this Rasam Soup with step by step pictures, video and instructions.
Print Recipe
Ingredients
- 5 nos Tomato ½ Kg Tomato, fresh and ripe.
- 2 nos Green Chili
- ¼ cup Toor Dal (Pigeon pea) 1 Cup - 250ml
- 1 inch Ginger
- 1½ teaspoon Salt adjust to your taste
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 2 tablespoon Ghee
- 1 Pinch Turmeric Powder
- ½ nos Lemon
- 2 tablespoon Coriander Leaves chopped finely
For Gridning
- 1 teaspoon Pepper
- 1 teaspoon Cumin Seeds
Instructions
Cooking Toor Dal
- Take Toor dal in a vessel. Wash it thoroughly. Add a pinch of turmeric powder, 1 cup of water.
- Take the dal to the pressure cooker. Pressure cook the dal for 4-5 whistles. When the pressure is released, take out the dal, mash it and and set aside.
Preparation
- Wash and slit the green chili lengthwise.
- Also wash and peel the skin of the Ginger. Cut the ginger to fine julienne (long, thin fine pieces) and set aside.
- Wash the tomatoes, roughly chop and take it to the mixer jar.
Grinding
- Grind the tomatoes to paste. Add 1 cup of water and grind it again.
- Using a strainer, strain the tomato juice. Squeeze out the puree thoroughly.
- Take the strained tomato puree again in mixer jar. Add 1 more cup of water and grind it again.
- Strain the tomato juice again to get clear tomato juice. Discard the squeezed puree.
- In another mixer jar, take the pepper and cumin seeds. Grind it to a powder. Set this pepper-cumin powder aside.
Making Soup
- In a sauce pan, take the strained tomato juice.
- Add slit green chili, julienned ginger, asafoetida and salt to the tomato juice.
- Boil the tomato juice for 10 mins in medium flame.
- After 10 mins, add the mashed dal and give a good stir. Adjust the soup consistency by adding a cup water.
- Keep the rasam soup in flame and when it starts to boil, switch off flame.
Garnishing
- In a pan, heat the ghee. Add the ground pepper-cumin powder and saute the powder in ghee for few seconds.
- Switch off the flame. Add this ghee flavored pepper-cumin powder to the Rasam Soup
- Squeeze ½ lemon to the soup and mix well
- Finally garnish with freshly chopped coriander leaves.
Serving
- Serve the Rasam Soup hot!
Video
Nutritional Info
Nutrition Facts
Soup Rasam Recipe | South Indian Style Rasam Soup
Amount Per Serving (1 Cup)
Calories 70
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Step by Step Instructions with Picture
COOKING TOOR DAL
- Take Toor dal in a vessel. Wash it thoroughly. Add a pinch of turmeric powder, 1 cup of water.
- Take the dal to the pressure cooker. Pressure cook the dal for 4-5 whistles. When the pressure is released, take out the dal, mash it and and set aside.
PREPARATION
- Wash and slit the green chili lengthwise.
- Also wash and peel the skin of the Ginger. Cut the ginger to fine julienne (long, thin fine pieces) and set aside.
- Wash the tomatoes, roughly chop and take it to the mixer jar.
GRINDING
- Grind the tomatoes to paste. Add 1 cup of water and grind it again.
- Using a strainer, strain the tomato juice. Squeeze out the puree thoroughly.
- Take the strained tomato puree again in mixer jar. Add 1 more cup of water and grind it again. Strain the tomato juice again to get clear tomato juice. Discard the squeezed puree.
- In another mixer jar, take the pepper and cumin seeds. Grind it to a powder. Set this pepper-cumin powder aside.
MAKING SOUP
- In a sauce pan, take the strained tomato juice.
- Add slit green chili, julienned ginger, asafoetida and salt to the tomato juice.
- Boil the tomato juice for 10 mins in medium flame.
- After 10 mins, add the mashed dal and give a good stir. Adjust the soup consistency by adding a cup water.
- Keep the rasam soup in flame and when it starts to boil, switch off flame.
GARNISHING
- In a pan, heat the ghee. Add the ground pepper-cumin powder and saute the powder in ghee for few seconds.
- Switch off the flame. Add this ghee flavored pepper-cumin powder to the Rasam Soup
- Squeeze the Lemon to the soup
- Finally garnish with freshly chopped coriander leaves.
SERVING
- Serve the Rasam Soup hot!
