Tomato Ras
A soul-warming Maharashtrian classic where ripe tomatoes are simmered with subtle spices and a hint of coconut, then finished with a fragrant tempering of ghee, mustard seeds, and curry leaves. Light, tangy, and slightly sweet, this thin soup-like ras is perfect comfort in a bowl.
For 4 servings
- prep · ~12 min
Cook the tomatoes.
1.Combine chopped tomatoes, slit green chili, turmeric powder, and water in a saucepan.2.Bring to a boil, then reduce heat and simmer until tomatoes turn soft and mushy (10-12 min).3.Turn off heat and let the mixture cool slightly. - mix · ~5 min
Blend the tomato mixture.
1.Once cooled, transfer the cooked tomatoes and chili to a blender.2.Add grated fresh coconut and blend to a smooth puree.3.Strain the puree through a mesh sieve back into the saucepan for a silky texture. - simmer · ~7 min
Simmer the ras.
1.Place the saucepan with the strained tomato puree on low heat.2.Add salt and jaggery. Stir well.3.Add a little water if the ras is too thick. Simmer gently for 5-7 minutes. Do not let it boil vigorously.TIPDon't boil the ras after adding jaggery — a gentle simmer keeps the fresh tomato flavor bright. - temper · ~2 min
Make the tempering.
1.Heat ghee in a small tadka pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, asafoetida, and curry leaves. Sauté until fragrant (15-20 sec).4.Immediately pour the tempering over the simmering ras. - garnish
Garnish with fresh coriander leaves and serve hot.
Ladle the hot Tomato Ras into katoris or bowls. Finish with a generous sprinkle of chopped coriander leaves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fully ripe, deep-red tomatoes for the best natural sweetness and tang in the ras.
- 2Straining the blended tomato-coconut puree is essential for a silky, lump-free texture.
- 3Do not skip the jaggery — it balances the acidity of tomatoes without making the ras sweet.
- 4Always temper the ghee with spices fresh, just before serving, to preserve the aroma.
- 5If the ras thickens upon cooling, thin it with a splash of hot water while reheating gently.
- 6For a more intense coconut flavor, lightly dry-roast the grated coconut before blending.
Adapt it for your goals.
Low-oil
Skip the ghee tadka and instead dry-roast mustard seeds and cumin in a non-stick pan, then sprinkle over the ras with a pinch of asafoetida. Ideal for those reducing fat while keeping authenticity.
south indian styleSouth-indian-style
Add a teaspoon of rasam powder and a dash of tamarind extract along with the jaggery for a tangier, more traditional South Indian twist on this Maharashtrian ras.
high proteinHigh-protein
Stir in 1/4 cup of cooked masoor dal (red lentils) after blending to add protein and body while keeping the soup-like consistency.
jainJain
Omit the green chili and asafoetida (use hing made without starch or skip it), and substitute ghee with a neutral oil to comply with Jain dietary restrictions.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes release more lycopene, a powerful antioxidant that supports heart health and may reduce inflammation.
Hydrating & Low Calorie
With a water base and minimal oil, this ras is a light, hydrating dish that fits easily into a low-calorie meal plan.
Good Source of Coconut Fats
Fresh coconut provides medium-chain triglycerides (MCTs) that offer quick energy and may support metabolism in moderate amounts.
Contains Anti-inflammatory Spices
Turmeric, asafoetida, and curry leaves all possess anti-inflammatory compounds that can aid digestion and immunity.
Frequently asked questions
Yes, but the flavor will be less bright. Use whole peeled tomatoes (drained) and adjust jaggery since canned tomatoes are often more acidic.
