Tomato Rasam

Rasam the ubiquitous soup- like South Indian preparation has another variety, the Tomato rasam. There are some South Indian dishes that are made on an every day basis as well as for Festivals, and the rasam is one of them. The aroma of the rasam fills invariably fills the house and never fails to whet our appetites. Here’s the recipe for the tomato rasam.


Tomato Rasam


  • 1 tbsp tamarind
  • 1 cup Tuar/ arhar daal
  • 2 tomatoes
  • Salt to taste
  • 1 heaped tsp Rasam powder
  • Salt to taste
  • 1 pinch asafetida
  • 2 strings coriander leaves
  • Mustard seeds
  • 2 cups water


  • Pressure cook the daal and keep it aside
  • In a pan extract the pulp of the tamarind thoroughly with the 2 cups water and put it on fire
  • Add chopped tomatoes, salt, turmeric and rasam powder and bring it to a boil till it exudes an aroma
  • Add the cooked daal and boil again
  • For the tempering, heat some oil in a pan, add mustard seeds and after it crackles add it to the preparation
  • Just before taking it off the heat, add coriander leaves & asafetida and stir well
  • Serve hot with rice.

Preparation time: 30 minutes

Serves: 3

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