Tomato Rasam

Share this article

Rasam is a south Indian curry/soup made with tamarind and tomato as the main ingredients. It is usually watery and does not have a thick consistency. It is a great appetizer and is good for common cold and loss of appetite.

Serves 2


  • 2-3 Tomatoes – finely chopped
  • Tamarind – about gooseberry size
  • 2 Garlic pods – chopped
  • ½ teaspoon of sambhar/rasam powder
  • Mustard seeds
  • Hing/Asafetida powder
  • Dry whole red chilies – broken into pieces
  • Salt to taste
  • Curry leaves
  • Coriander leaves
  • Drumsticks – if available


  1. Soak tamarind in water for half an hour. Then mash it and extract the tamarind juice. To hasten the process, one can soak it in warm water. Keep it aside.
  2. Heat a pan and add 1/2 tsp oil to it.
  3. When the oil heats up, put mustard seeds. When they start to crackle add the garlic, broken dry red chilies and curry leaves.
  4. Now, put the chopped tomatoes and stir till they become tender and the skin starts to separate.
  5. Add the tamarind pulp alongwith 2 cups of water, salt, sambhar/rasam masala.
  6. Add the peeled and cut drumsticks at this stage, if one has them.
  7. Boil it for 5-6 minutes on a slow flame. Garnish with coriander leaves.
  8. Serve it hot.


In case children and elderly find this rasam too tangy, one can add a little bit of jaggery or honey to control the sourness.
It can be served as a warm welcome drink to your guests in winters.

“If you are looking for online consultation or have a query that needs to be resolved, Please write to us”