Learn how to make south Indian tomato rasam for rice, with ready made rasam powder, without dal, with step by step detailed pictures, instructions.
I ate tomato rasam at Sangeeta’s place first and liked very much,the tangy taste and flavor of tomato🤤. I decided to try on my own as I usually make garlic rasam and paruppu rasam all the time😨. Then I made some changes according to my convenience, taste and now a days I like this very much!
This tomato rasam preparation is without dal or garlic, with rasam powder. Tamarind is added just for ‘
I ate tomato rasam at Sangeeta’s place first and liked very much,the tangy taste and flavor of tomato🤤. I decided to try on my own as I usually make garlic rasam and paruppu rasam all the time😨. Then I made some changes according to my convenience, taste and now a days I like this very much!
This tomato rasam preparation is without dal or garlic, with rasam powder. Tamarind is added just for ‘
tomato rasam recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time: 10 mins | Serves: 4 | Author: Raks anand
Click here for cup measurements
Learn how to make south Indian tomato rasam for rice, with step by step detailed pictures, instructions.
Ingredients
Red ripe tomatoes – 3
Tamarind extract -1 tbsp (thick)
Rasam powder 1/2 tbsp
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp
Salt – As needed
Sugar – 1/2 tsp
To temper:
Mustard – 3/4 tsp
Red chillies – 2
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Ghee – 2 tsp
Tomato rasam recipe method:
- Soak tamarind in hot water and extract the juice and keep aside. Chop the tomatoes and keep aside. Heat kadai and temper with the tempering items,given in the “To Temper” table.
- Add the chopped tomatoes to it,with salt and fry for 4-5 minutes in medium flame.
- Continue frying until it becomes mushy.
- Add 3 cups water, curry leaves torn and the tamarind extract.
- Boil for 4-5 minutes. Lastly add the rasam powder,sugar and just boil for a minute or two.
- Garnish with coriander leaves and serve hot with rice or just enjoy as soup!
Tags: tomato rasam, thakkali rasam
Dhivya Anand
December 16, 2014 at 8:16 amHi..Offlate I am in love with your site… Such wide varieties and nice illustrative pictures.. Thanks a tonne…today I am making your tomato rasam…yummm…
Deepshika
September 30, 2015 at 3:08 pmmy all time fav rasam,,, yumm it looks
Lakshmi Sundareshwaran
November 16, 2015 at 12:43 amHi!!! My sil prescribed your site to me. Ever since, i have tried umpteen dishes from your site. i can proudly say that all of them work perfect. esp Mysorepak, rava dosa, ven pongal, thirattipal…. Amazing measurements, nice tips and practical solutions. you seriously Rock. keep going.
Vidhya Arunraj
November 30, 2016 at 11:14 amHi, I have been a regular follower of your recipes and I do not start my cooking before checking out the recipe index in ur site .That big an impact ur site has created in my daily cooking routine . I normally do not post comments in any forum , but felt like I should do it here . People eat my food and say that i cook well . I must say that the credit goes to you, because I have been blindly following ur steps . Whatever cooking I know is because of your recipes. Your site has become an integral part of my daily life .kudos to your sincere efforts to post everything with such perfection !!
Raks anand
November 30, 2016 at 11:15 amThank you so much 🙂
Vidhya Arunraj
November 30, 2016 at 6:01 pmThis comment has been removed by the author.
Aarti
December 7, 2016 at 2:52 amThank you for wonderful recepie. I tried this rasaam . Loved it.
Anjanashrikanth
February 19, 2018 at 5:18 amHi,Thanks for this recipe.If I use tamarind extract instead of paste how much tamarind should i take for this? Pls tell me the equivalent quantity of tamarind to its corresponding paste.Thanks..
Raks Kitchen
February 19, 2018 at 5:22 amYou can use 1 tsp packed tamarind for this recipe.