Tomato Rasam
A light, tangy South Indian soup made with ripe tomatoes, tamarind, garlic, and a simple tempering. It is comforting, peppery, and perfect with steamed rice or as a warm sip on its own alongside a full meal.
For 4 servings
- prep · ~10 min
Soak the tamarind and crush the spices.
1.Soak tamarind in a little warm water for 10 minutes.2.Coarsely crush black pepper with 0.5 tsp cumin seeds.3.Lightly crush the garlic cloves. - mix · ~2 min
Make the tomato base.
Squeeze the soaked tamarind and extract the pulp, then discard the fibers. Add chopped tomato, tamarind extract, crushed garlic, crushed pepper-cumin, red chili powder, turmeric powder, jaggery, salt, and water to a pot.
- boil · ~15 min
Boil the rasam gently.
Bring the mixture to a gentle boil over medium heat, then cook until the tomatoes turn soft and the raw tamarind smell fades.
TIPDo not boil hard for too long once it starts frothing, or the rasam can lose its fresh aroma. - temper · ~1 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add the remaining 0.5 tsp cumin seeds, asafoetida, and curry leaves.4.Cook for a few seconds until fragrant.TIPKeep the heat moderate so the spices bloom without burning. - assemble · ~2 min
Finish the rasam.
Pour the hot tempering into the rasam. Add coriander leaves, mix once, and let it sit for 2 minutes so the flavors settle.
- serve
Serve hot.
Serve the tomato rasam hot in small bowls or with steamed rice as part of a meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, slightly soft tomatoes so the rasam gets body without needing dal.
- 2Strain the tamarind well and discard fibers to keep the broth smooth and light.
- 3Coarsely crush the pepper and cumin instead of powdering them for a fresher, more pronounced aroma.
- 4Stop cooking once the rasam turns frothy and the raw tamarind smell is gone; overboiling dulls the flavor.
- 5Add the tempering while it is sizzling hot so the mustard, cumin, and curry leaf aroma blooms in the pot.
- 6Let the rasam rest for 2 minutes after finishing so the coriander and tempering meld into the broth.
- 7If making ahead, reheat only until hot and never let it roll boil again.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or sesame oil for a fully plant-based rasam with a slightly different South Indian aroma.
more pepperyMore-peppery
Increase the crushed black pepper for a hotter, more warming rasam that is especially good in cooler weather.
jainJain
Skip garlic and asafoetida if needed; the rasam will still be tangy and aromatic from tomato, tamarind, pepper, and cumin.
dal enrichedDal-enriched
Add a little cooked and thinned toor dal for a fuller-bodied rasam that pairs especially well with rice.
Why this is on our healthy list.
Light and Hydrating
This rasam is mostly water with tomatoes and spices, making it a light, soothing dish that feels easy to eat.
Rich in Plant Compounds
Tomatoes, curry leaves, coriander, pepper, cumin, and turmeric contribute a range of beneficial plant-based antioxidants and aromatic compounds.
Digestive Spice Support
Cumin, black pepper, asafoetida, garlic, and tamarind are traditionally used in dishes like rasam to make meals feel more digestible.
Frequently asked questions
Yes, but it will taste less complex. Increase the tomatoes slightly and use a small squeeze of lemon only after cooking, not during boiling.
