Tomato Rasam Recipe (South Indian Style)
Tomato Rasam is a comforting, flavorful, and aromatic South Indian soup that is a delightful addition to any meal. Packed with tangy tomatoes, spices, and herbs, it is often enjoyed with hot steamed rice and vegetable side dishes. This recipe is simple to prepare, yet full of authentic flavors. The warmth of cumin, coriander, black pepper, and tamarind come together to create the perfect balance of flavors that will tantalize your taste buds. Whether you’re new to South Indian cuisine or looking to recreate a familiar dish, this Tomato Rasam will surely be a crowd-pleaser!
Ingredients
| Ingredient | Amount | Description |
|---|---|---|
| Tur dal (or Chana dal) | 1/2 cup | A split yellow lentil that adds texture and body. |
| Turmeric powder | 1 teaspoon | For color and subtle earthy flavor. |
| Tamarind paste (or lemon juice) | 1/2 cup (or 1 tbsp) | Adds tanginess to balance the spiciness. |
| Tomatoes (cooked and mashed) | 2 tomatoes | Fresh, ripe tomatoes for a rich, tangy base. |
| Garlic cloves | 2 cloves | Adds aromatic depth to the rasam. |
| Roasted cumin powder | 1/2 teaspoon | Enhances the earthy flavor of the rasam. |
| Roasted coriander powder | 1/2 teaspoon | Adds a subtle, citrusy note to the soup. |
| Black pepper powder | 1/2 teaspoon | For a gentle heat and aroma. |
| Red chili powder | 1/2 teaspoon (adjust as needed) | To add some heat and color to the rasam. |
| Salt | To taste | Enhances all the flavors in the rasam. |
| Curry leaves | 6-7 leaves | A fragrant herb used in South Indian cooking. |
| Mustard seeds | 1/4 teaspoon | Adds a spicy, tangy crunch when tempered. |
| Cumin seeds | 1/4 teaspoon | Adds a warm, nutty flavor when tempered. |
| Ghee | 1 tablespoon | Provides richness and a nutty aroma when tempered. |
| Asafoetida (Hing) | 1/4 teaspoon | Optional, but adds a unique flavor that complements the spices. |
| Fresh coriander (cilantro) | 1 tablespoon (chopped) | For garnish and added freshness. |
Preparation Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Servings
2 servings
Cuisine
South Indian
Course
Soup, Main Course
Diet
Vegetarian
Instructions
-
Prepare the Ingredients
Start by washing and soaking the tur dal (or chana dal) in water for about 10 minutes, then cook it in a pressure cooker or pot until soft and tender. You can also use pre-cooked dal if available. Set aside once cooked. -
Make Tomato Puree
Take the tomatoes and blanch them in hot water for 5-7 minutes until the skins loosen. Peel and mash the tomatoes to make a smooth puree. Set aside. -
Temper the Spices
In a medium-sized pan or kadai, heat the ghee on low heat. Once the ghee is hot, add the mustard seeds and cumin seeds. Let them splutter for a few seconds. Then add the curry leaves and garlic cloves (slightly crushed). Sauté them for a minute until fragrant. -
Add the Tomato Puree
Now, add the prepared tomato puree to the pan. Stir in the turmeric powder, roasted cumin powder, coriander powder, black pepper, red chili powder, and asafoetida (if using). Mix well and let it simmer for 2-3 minutes on low heat to blend the spices with the tomatoes. -
Add Tamarind Paste (or Lemon Juice)
Stir in the tamarind paste (or lemon juice) to give the rasam its signature tangy flavor. If you’re using tamarind paste, make sure it’s diluted in a bit of water before adding it to the pan. Adjust the amount according to your taste preference. -
Add the Cooked Dal and Water
Add the cooked tur dal to the tomato mixture. Pour in about 2 cups of water and bring it to a boil. Let it simmer on medium heat for 8-10 minutes, allowing the flavors to combine and the rasam to thicken slightly. The rasam will begin to froth on top as it cooks. -
Check the Seasoning
Taste and adjust the seasoning with salt and red chili powder if desired. You can also adjust the consistency by adding more water if the rasam is too thick. -
Garnish and Serve
Once the rasam is done cooking and the flavors are well balanced, turn off the heat. Garnish with freshly chopped coriander leaves for an extra burst of freshness. -
Serving Suggestions
Tomato Rasam is typically served with steaming hot rice and a side of vegetables or a dry curry. You can pair it with crispy Bhindi Thoran (okra stir-fry) or any other South Indian vegetable dish for a wholesome meal.
Tips for the Perfect Tomato Rasam:
- Dal Texture: Ensure the dal is soft and well-cooked, as it provides the base texture for the rasam.
- Tamarind vs. Lemon Juice: Tamarind adds a deeper, more complex tang, while lemon juice is a quicker and milder substitute. Adjust the tanginess according to your taste.
- Consistency: Rasam is typically a thin soup, but you can adjust the consistency by adding more or less water.
- Vegan Option: If you want to make this dish vegan, you can substitute ghee with coconut oil or vegetable oil.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30 g |
| Protein | 6 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sodium | 500 mg |
Tomato Rasam is a healthy, flavorful, and quick meal that perfectly complements a variety of South Indian dishes. Its tangy, spicy, and aromatic profile makes it a favorite in many homes, offering comfort and nourishment in every bowl. Whether you serve it with rice or enjoy it as a warm, soothing soup, this South Indian classic is sure to leave you craving more!
