5 from 6 votes
Tomato Rasam
Tomato Rasam | South Indian Tomato Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Main Course
Cuisine: Palakkad, SouthIndian
Author: Sandhya Hariharan
  • 3 Large Vine Tomatoes pureed
  • 5 g of Tamarind {Approx Small lemon sized ball of Tamarind}
  • 1/4 Cup Tuvar Dal **
  • 1 Tsp Homemade Rasam Powder ***
  • 3/4 Tsp Turmeric Powder
  • 1/2 Tsp Pepper Powder
  • Salt to Taste
  • 2-3 Tbsp Finely Chopped Coriander Leaves
  • 1 Tbsp Ghee
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Fenugreek Seeds
  • 1/2 Tsp Mustard Seeds
  • 1/8 Tsp Asafoetida
  • 10 Curry leaves
  1. Add Chopped tomatoes in a blender, puree it and set it aside.
  2. Soak Tamarind in 1/2 Cup of Hot Water and set it aside. When the mixture is warm, Extract the pulp.
  3. Pressure Cook Tuval Dal. Mash it / Whisk it well with 1 1/2 Cup of Warm Water.
  4. Heat Ghee in a Pan, add the seasoning ingredients. Once the Mustard Seeds begins to splutter, add the pureed Tomatoes, tomato pulp extract, turmeric powder, rasam powder, pepper powder and salt to taste.
  5. Allow this mixture to come to a rolling boil and then simmer.
  6. Add the prepared the Tuvar Dal mix to the pan, stir well.
  7. Check for seasoning and add more salt, rasam powder if needed.
  8. If you find Rasam/ Charu too thick, add more water and simmer the rasam until it bubbles.
  9. Switch of the flame. Garnish with finely chopped coriander leaves.
Recipe Notes

If you like a bit more of the tang, add a squeeze of Lemon Juice. If Tuvar Dal is not available, you can give use Red Lentils!

For making your Rasam Powder Instantly, how about checking out Aarthi's Rasam Powder