Hot Tomato Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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  • Dal water - 1/2 litre ( prepared from 1 tbsp - toor dal cooked, mashed and mixed with water )
  • Tomatoes medium size - 2 ( blanched and mashed)
  • Tamarind paste - 1 tsp
  • Pepper corns - 10 to 12
  • Cumin - 3/4 tsp both to be dry fried and powdered coarsely
  • Medium red chillies - 3 (broken)
  • Ghee - 1.5 tsp
  • Mustard seeds - 1/4 tsp
  • Curry patta leaves - 10
  • Chopped coriander leaves - 1/2 tbsp
  • A pinch of asafoetida and salt
  • 1 clove - garlic, crushed.

How to Make Hot Tomato Rasam

  • Mix and blend dal water, tamarind paste, salt, mashed tomato and crushed red chillies.
  • Heat ghee in a kadai, add asafoetida and mustard seeds. When the seeds start to splutter, add curry patta leaves and crushed garlic, stir. Pour the dal mixture over the tempering.
  • Let it boil for a few seconds, remove from heat and pour this into a vessel containing the coarse powder of pepper and jeera.
  • Sprinkle coriander leaves and cover the vessel immediately, keep it for 2-3 mins, and serve.