Tomato Rasam Recipe
Rasam is a warm, tangy, and lightly spiced soup popular in South India. If you’re wondering how to make Tomato Rasam at home, this simple recipe brings authentic taste using basic ingredients.
It is made from tomatoes, and a blend of roasted spices. Rasam is often enjoyed as a starter or poured over rice. Whether you’re learning how to temper rasam properly or how to make rasam with rasam powder, this dish is quick, easy, and uses freshly ground spices to give it that rich, authentic flavor far better than any store-bought rasam masala powder. Whether you’re new to Indian cooking or looking to recreate a nostalgic taste of home, this traditional South Indian rasam is the perfect recipe to try.
Ingredients and Substitutes
- Black pepper: I used 1 teaspoon of whole black pepper for a warm, spicy kick in the rasam powder. You can slightly reduce it for a milder taste or use coarsely ground black pepper if you don’t want to grind it fresh.
- Cumin seeds: 2 teaspoons for earthy aroma and flavor. If you’re out, you can use cumin powder, though roasting whole seeds before grinding gives better depth.
- Dried red chilies: I used 5–6 for heat and color in the rasam masala. Adjust the number based on your spice preference or replace with red chili powder.
- Tamarind pulp: 1 tablespoon of thick tamarind pulp gives rasam its signature tang. If you don’t have pulp, soak a lemon-sized ball of tamarind in ½ cup warm water, squeeze, and strain. For a lighter tang, you can replace it with lemon juice at the end of cooking.
- Sesame oil: 1 tablespoon for tempering to add a subtle nutty aroma. You can use sunflower oil, vegetable oil, or even ghee for a richer flavor.
- Mustard seeds: 2 teaspoons for tempering, adding a sharp, earthy pop. You can skip if unavailable, but they’re traditional in South Indian rasam.
- Garlic: 1 tablespoon chopped for a savory punch. You can crush it for a stronger flavor or skip it for a no-garlic version.
- Ginger: 1 teaspoon chopped to add a hint of freshness and warmth. You can grate it for a more intense flavor or use ginger paste.
- Curry leaves: 12–15 fresh leaves for authentic South Indian aroma. If you can’t find fresh, use dried curry leaves, though the flavor will be lighter.
- Tomatoes: 2 medium, finely chopped for a fresh tang and sweetness. You can use canned chopped tomatoes or ½ cup tomato puree if fresh ones aren’t available.
- Salt: Added to taste; adjust as needed after tasting the rasam.
- Turmeric powder: ½ teaspoon for a mild earthy note and golden color. You can skip it, but it’s a common addition in rasam.
- Water: About 4 cups, adjusted to your preferred consistency. Add less for a thicker rasam or more for a lighter soup-like texture.
You may also like: Sambar, Tamarind Chutney, Medu Vada, Semiya Upma
How to Make Rasam Soup
1. Take a deep wok and heat it on high flame. Add 1 teaspoon black pepper (kali mirch), 2 teaspoons cumin seeds and roast them for 2–3 minutes on high flame until they release a nutty aroma, which is the base of authentic South Indian flavors. After roasting, transfer the spices to a plate and let them cool for a minute. In the same wok, dry roast the dried red chilies for 1 minute. Be careful not to burn them.
2. Combine the roasted black pepper, cumin, and red chilies in a grinder. Grind them into a coarse powder, this homemade rasam powder is key to the bold flavor of your spiced rasam soup. Store-bought rasam powder is also convenient and flavorful.
3. Take the same deep wok, add 1 tablespoon oil (preferably sesame oil for an authentic touch), and heat it. Once hot, add 2 teaspoons mustard seeds (rai) and let them splutter.
4. Now add 1 tablespoon chopped garlic and ginger to the oil. Sauté for 1 minute until golden and fragrant, this enhances the depth of flavor in the rasam.
5. Add curry leaves, chopped tomatoes, and salt to taste. Stir and cook for 2–3 minutes until the tomatoes soften. Now add 1 tbsp tamarind pulp (or ½ cup tamarind water if using soaked tamarind) and let it simmer for another 2–3 minutes to infuse the base with a rich, tangy flavor. The tamarind and tomato combination forms the essential sour base of a perfect homestyle rasam.
6. Add the ground spice powder from earlier along with ½ teaspoon turmeric powder. Mix everything well to combine. Then add 3–4 cups of water (and cooked toor dal if using) and bring to a boil. Let it cook on medium flame for 10 minutes so the flavors meld beautifully. You can adjust water for consistency, rasam is traditionally light and soupy.
Serving Suggestions for Rasam
Serve hot South Indian rasam with steamed rice and a dollop of ghee for a classic meal. Pair it with a side of papad, poriyal (stir-fried vegetables such as cabbage or beans), or a simple potato fry for added texture and flavor. You can also enjoy rasam as a light soup or starter before the main meal. It is equally comforting when served with curd rice as the closing dish in a traditional South Indian thali.
Frequently asked questions
Rasam is traditionally a thin South Indian soup-like dish, watery soup meant to be mixed with rice. You can adjust water quantity to your preferred consistency.
Yes, you can add tomatoes, drumsticks (moringa), or toor dal to make a healthier version and to add nutrition and texture.
Common rasam ingredients include tomatoes, mustard seeds, cumin, black pepper, coriander seeds, dried red chilies, and asafoetida (hing).
Recipe Card
Rasam Recipe
Equipment
- 1 Deep wok or pan
- 1 Grinder or spice blender
Ingredients
- 1 tsp black pepper
- 2 tsp cumin seeds
- 3 dried red chilies
- 1 tbsp sesame oil or any cooking oil
- 2 tsp mustard seeds
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 10 curry leaves
- 3 medium tomatoes chopped
- 1 tbsp tamarind pulp or ½ cup tamarind water
- ½ tsp turmeric powder
- Salt to taste
- 4 cups water
- ¼ cup cooked toor dal optional, for thicker rasam
- Fresh coriander leaves for garnish
Instructions
- Heat a deep wok on high flame. Dry roast 1 tsp black pepper and 2 tsp cumin seeds for 2–3 minutes until aromatic.
- Transfer spices to a plate to cool, then dry roast 2–3 dried red chilies for 1 minute.
- Grind roasted pepper, cumin, and chilies into a coarse powder – this homemade rasam powder gives authentic flavor.
- In the same wok, heat 1 tbsp sesame oil. Add 2 tsp mustard seeds and let them splutter.
- Add 1 tbsp chopped garlic and ginger, sauté 1 minute until golden.
- Add curry leaves, 2–3 chopped tomatoes, and salt. Cook 2–3 minutes until soft.
- Stir in 1 tbsp tamarind pulp (or ½ cup tamarind water) and simmer for 2 minutes for the tangy base.
- Add the ground spice powder and ½ tsp turmeric powder. Mix well.
- Pour in 3–4 cups water (and cooked toor dal if using). Bring to a boil, then simmer for 10 minutes for a light, soupy tomato rasam with tamarind.
- Serve hot, garnished with fresh coriander. Enjoy this South Indian rasam soup with rice or sip it warm as a comforting drink.
Notes
- For extra tang, you can add 1 tablespoon of tamarind pulp during cooking.
- Garnish South Indian Rasam soup with fresh coriander before serving.
- Adjust spice level by reducing red chilies if you prefer mild rasam.
