Traditional 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: Easy

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  • Tomatoes - 5-6 (diced roughly)
  • Toor dal boiled in water - 1 cup
  • Green chillies - 3-4
  • Coriander leaves with stems - 8-9
  • Curry leaves with stems - 5-6
  • Turmeric powder - 1/2 tsp
  • Toasted (coarsely) black pepper powder - 1 tsp
  • Toasted Cumin powder - 1 tsp
  • Garlic cloves - 3-4
  • Tamarind water - 1/2 cup (dilute pulp with water)
  • Mustard seeds - 1 tsp
  • Asafoetida powder - a pinch
  • Oil - 1 tsp
  • Water - 3 cups
  • Salt as per taste

How to Make Traditional Tomato Rasam

  • Take a saucepan and add diced tomatoes with 1 cup of water.
  • Add turmeric powder.
  • Start blanching tomatoes for 3 mins on medium flame or until they become soft and mushy.
  • Once they have cooled, mash tomatoes with your hands.
  • Add 2 more cups of water, boiled dal with water, tamarind water, salt, coriander, curry leaves with stems, slightly crushed garlic cloves and 1.5 green chillies (slit).
  • Keep watching carefully. Once the mixture boils, immediately switch off the flame and add toasted cumin and black pepper powder (coarsely ground). Check the salt.
  • Now heat a pan, add oil to it, then add mustard seeds.
  • Once they splutter, add asafoetida and remaining green chillies to it, then add to rasam.
  • Serve piping hot rasam with steamed rice.