Spicy Tomato Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 large ripe healthy tomatoes
  • 4 cups - water or top water of boiled dal (stock)
  • 2 whole red chillies
  • 1 stalk curry leaves
  • 1 tiny sprig mint leaves
  • 1 tiny sprig coriander leaves
  • 1-2 flakes garlic, grated
  • 2-3 pinches clove-cinnamon powder
  • 1/2 tsp - sambar masala
  • 8-10 peppercorns
  • 15 tsp - cumin seeds
  • 1/2 tsp - mustard seeds
  • 2 pinches asafoetida
  • 1 marble sized ball of jaggery or 1/2 tsp sugar
  • 1 small strip tamarind
  • 1 tbsp - ghee or oil
  • salt to taste

How to Make Spicy Tomato Rasam

  • Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes.
  • Heat 1/4 tsp oil in a small pan, add pepper corns and 1 tsp cumin seeds.
  • Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside.
  • Remove tomatoes from water, peel away the broken skin.
  • Grate or mash till fine.
  • To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender.
  • The ingredients should have blended well into the pulp.
  • Take in a deep pan, add stock or water.
  • Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
  • Add garlic and stir, add carefully to the rasam.
  • Bring to a boil, check spices and salt and adjust.
  • Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
  • Serve hot as a soup or with steaming hot plain rice and papads.