Tomato Rasam Recipe | Easy South Indian Rasam

🌟 Introduction:

If you're craving something light, tangy, and comforting, Tomato Rasam is the perfect dish for you! A staple in South Indian households, this flavorful broth combines the goodness of fresh tomatoes, aromatic spices, and a touch of tamarind to create a soul-satisfying soup that pairs wonderfully with hot rice or can be enjoyed as a standalone drink. Unlike regular sambar, this rasam doesn’t require any pre-made powder. It’s made fresh with a quick homemade masala blend that enhances both taste and aroma. Garlic, cumin, pepper, and dry red chillies lend it medicinal value, making it ideal for those suffering from a cold or indigestion. Whether you're cooking for a traditional meal or just want something simple and healthy, this tomato rasam recipe is quick to prepare and big on flavor. The best part? It uses minimal ingredients and can be made in under 30 minutes. Warm, tangy, and utterly refreshing – give this a try and rediscover the magic of rasam!

⏱️ Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

📝 Ingredients

Main Ingredients:

• Tomatoes – 4 (chopped)
• Tamarind – small lemon-sized
• Salt – to taste
• Red chilli powder – to taste
• Turmeric – a pinch
• Green chilli – 1 (chopped)
• Coriander leaves – a few, chopped

For Rasam Powder:

• Toor dal – 1 tablespoon
• Fenugreek seeds – ½ teaspoon
• Pepper – ½ teaspoon
• Cumin seeds – ½ teaspoon
• Coriander seeds – 1 teaspoon
• Dried red chillies – 5
• Garlic cloves – 6 (peeled)

For Tempering:

• Oil – 1 tablespoon
• Mustard seeds – 1 tablespoon
• Garlic – 5 (crushed)
• Dried red chillies – 3
• Curry leaves – 2 sprigs
• Asafoetida (hing) – a pinch

👩‍🍳Instructions

1. Dry roast all ingredients listed under rasam powder on low flame for 5 minutes. Cool and grind to a fine powder.
2. Grind tomatoes, tamarind, and green chilli into a puree. Strain using a sieve with a little water.
3. Mix the puree with turmeric, salt, red chilli powder, coriander leaves, and prepared rasam powder.
4. Simmer on medium flame for 15 minutes until aroma spreads and it starts to boil.
5. For tempering, heat oil in a separate pan. Add mustard seeds, garlic, red chillies, curry leaves, and hing.
6. Once the tempering is ready, pour it into the rasam and mix well.
7. Garnish with chopped coriander and serve hot with rice.

💡 Tips & Variations

• Use ripe tomatoes: For natural tang and vibrant color.
• Don’t overboil: Gentle simmering preserves aroma.
• Homemade rasam powder: Freshly ground spices give best flavor.
• Add a pinch of hing: Enhances taste and digestion.
• Tempering is key: Use ghee, mustard seeds, and curry leaves.
• Crushed garlic (optional): Adds depth and is great during colds.
• Finish with fresh coriander: Adds freshness before serving.
• Lemon Rasam: Replace tamarind with lemon juice for a light twist.
• Dal Rasam: Add cooked toor dal for protein-rich rasam.
• Pineapple Rasam: Sweet and sour version for festive meals.
• Pepper Rasam: Use extra pepper for cold relief.
• Jeera Rasam: Focus on cumin—great for digestion.

Benefits

• Rich in antioxidants like lycopene
• Helps relieve cold and fever symptoms
• Boosts digestion with spices like cumin and pepper
• Good for heart health and immunity
• Stimulates appetite and enhances meal enjoyment