Wednesday, August 26, 2015

Tomato Rasam

This is a kerala style rasam recipe which is different from our usual rasam recipes. It is also an important dish in Onam Sadya.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Tomato – 2
Tamarind – small gooseberry size
Chili powder – ½ tsp
Turmeric powder – ½ tsp
Salt to taste
Cilantro – few
For tempering:
Coconut oil -1 tbsp
Mustard seeds – ½ tsp
Dry red chilies – 3
Curry leaves – few
For fresh rasam masala :
Garlic – 3 pods
Ginger – 1 inch piece
Whole black pepper – ½ tsp
Cumin seeds – ½ tsp
Coriander seeds – ½ tsp

1. Dry roast the ingredients given under “For fresh rasam masala” and grind it to a coarse paste.
2. Take chopped tomatoes in a pan, add water to it along with turmeric and red chili. Allow it cook until the tomatoes turns mushy.
3. Add the fresh rasam masala to the tomatoes and let it boil for 5 to 7 mins.
4. Add tamarind water and boil until the raw smell leaves.
5. Meanwhile heat oil in another pan, temper it with the ingredients listed under “for tempering” and add it to the rasam. Garnish with cilantro. Sere hot.


  1. Tomato rasam and rice.... Perfect combination....

  2. Yep... I too love that combo... Thanks for your comment priya joshi