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Tomato Rasam

Muthulakshmi Madhavakrishnan
5 minutes
Prep Time
10 minutes
Cook Time
4 People
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Many South Indian rasams are based on tomatoes. Typical rasam is made with little tamarind extract, tomatoes and seasoned with pepper, curry leaves, asafoedita and coriander leaves. This rasam is also with basic ingredients, but I have skipped the tamarind extract and rasam powder.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 2 tomatoes chopped
  2. 1/2 teaspoon asafoetdia powder
  3. 1/2 teaspoon turmeric powder
  4. 1/2 teaspoon sugar
  5. few curry leaves
  6. coriander leaves chopped
  7. 2 tablespoon lemon juice
  8. 3 tablespoon oil
  9. salt
  10. For semi coarse paste:(grind the pepper, cumin and garlic semi coarsely without any water}
  11. 2 teaspoon black pepper
  12. 1 teaspoon cumin
  13. 10 garlic cloves with skin ( using knife just cut the nip at the end of the clove)
  14. 1 tomato chopped (made into paste)
  15. For Seasoning:
  16. 1/4 teaspoon mustard seeds
  17. 1/4 teaspoon urad dal
  18. 1/4 teaspoon fenugreek
  19. 2 dried red chillies


  1. Heat oil in a pan and add the fenugreek. When it turns golden brown add the mustard seeds, urad dal and broken red chillies.
  2. When the red chilly turns brown add the garlic, cumin and pepper paste. Saute on low flame.
  3. When the garlic paste slightly turns brown add the chopped tomatoes and curry leaves.
  4. Saute it till the tomatoes soften and add the tomato paste. When the paste absorbs the oil add 1 to 1.5 cups of water and add the turmeric powder, asafoetida powder and sugar. Mix them well and allow for a gentle boil.
  5. Finally add the coriander leaves and lemon juice. Switch off the flame and close it with a lid. Serve it hot with potato fry.

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Shiva Pande
Shiva Pande   Nov-21-2016

Looks really tempting... i love having it with simple boiled rice... yumm

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