tomato rasam recipe, how to make tomato rasam | easy tomato rasam

easy tomato rasam recipe with step by step photos – there are many recipes for making tomato rasam. this is the most easy and simple recipe to make the tomato rasam plus a delicious one.

this tomato rasam is mom’s recipe and she has always been making it this way. i simply love tomato rasam this way. i have had tomato rasam in some south indian restaurants… but did not like them.

the tomato rasam can be had with rice or with medu vadas or idlis. you can also have it plain as a soup with some warm or toasted bread. its very good for cold and also for digestion. i made the rasam when i was having heavy cold and fever for a week. and it did help me to soothen the cold in the cold season

for this rasam, we use cumin seeds and black pepper as the main spices. you can increase or decrease the proportion of pepper to adjust with your taste and level of spice.

cumin black pepper for tomato rasam recipe

other ingredients that are added are tender coriander stems (preferably without leaves), ginger and garlic. again the quantity of ginger and garlic can be increased or reduced.

and the rest of the ingredients are of course, red and juicy tomatoes, plus the usual indian herbs and spices.

if you are looking for more rasam recipes then do check pepper cumin rasam, tamarind rasam andeasy rasam recipe.

easy tomato rasam recipe below:

4.7 from 31 reviews

tomato rasam recipe

prep time

25 mins

cook time

15 mins

total time

40 mins

easy and simple tomato rasam recipe.

author: dassana

recipe type: main

cuisine: south indian

ingredients (measuring cup used, 1 cup = 250 ml)

for the rasam:

9-10 medium size red and juicy tomatoes
1 or 2 cups water
salt

for the spice herb mixture:

½ cup coriander stems with or without leaves
1 inch ginger/adrak
8-9 garlic/lahsun
10-12 black pepper/sabut kali mirch
1 tbsp cumin seeds/jeera

for the tempering:

2 tbsp oil
2 to 3 sprig of curry leaves/kadi patta
a pinch of asafoetida/hing
1 tsp mustard seeds/rai
1 tsp urad dal/husked split black gram
1 or 2 red chillies, broken
½ tsp turmeric powder/haldi

how to make the recipe:

blanch or steam the tomatoes.
once they cool, chop them and blend to a smooth puree.
in a grinder or mortar and pestle make a coarse paste of all the ingredients mentioned in the spice herb mixture list above.
heat oil and fry the mustard seeds. when they start to crackle add the urad dal.
fry the urad dal till light brown and then add all the other tempering ingredients, except turmeric powder.
fry for a minute. add the coarse herb and spice paste. add turmeric powder and fry for a minute.
now add the tomato puree. add the water and salt.
bring to a thorough boil and then simmer for 10-12 minutes.
garnish tomato rasam with coriander leaves.
serve tomato rasam hot with rice.

nutrition Information

serving size: 4

how to make easy tomato rasam recipe:

1. rinse 9-10 medium sized red tomatoes in running water for 3-4 times. blanch or steam the tomatoes in a steamer, microwave oven or in a pot. drain and keep aside for them to cool.

blanched tomatoes for tomato rasam recipe

2. take 1 tbsp cumin seed, 10-12 black pepper, 1 inch ginger, 8-9 garlic and ½ cup coriander stems (you can keep some leaves if you want).

3. run through the grinder to get a coarse mixture. don’t make it fine. you can also use a pestle and mortar to make the coarse paste.

4. now chop the tomatoes and blend them to get a smooth puree. if you want you can get rid of the peel and seeds. i usually don’t.

5. in a large pan, heat 2 tbsp oil. add 1 tsp mustard seeds. when they crackle, add 1 tsp urad dal. when the urad dal turns light brown, add 2 to 3 sprig of curry leaves/kadi patta, a pinch of asafoetida/hing and 1 or 2 broken red chilies.