Tomato Rasam Recipe

This post is also available in: Hindi

Rasam is an essential part of South Indian cuisine, especially in Tamil Nadu. This is a simple Rasam recipe, without the use of dal. You can drink this Rasam as soup or it can also be had with rice.

Tomato Rasam

Course main
Cuisine South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 105 kcal
Author Gayatri Vivek


  • 100 ml Tamarind Juice
  • 0.5 litre Water (2 glasses)
  • 1 small Tomato (chopped)
  • 1.5 tbsp Rasam Powder
  • 1 pinch Haldi Powder
  • 1 pinch Hing (Asafoetida)
  • Salt as required
  • Coriander Leaves for garnishing
  • 1 tbsp Ghee
  • 1/2 tsp Rai
  • 1/2 tsp Jeera
  • Few Curry Leaves (as per requirement)
  • 1 Red Chilli (optional)


  1. Take 2 glasses of water in a steel vessel.

    How to make Rasam
  2. Add tamarind juice, chopped tomatoes, rasam powder, haldi powder, salt, and hing.

    Rasam ingredients
  3. On a medium flame, let this mixture boil.

    Rasam banane ki vidhi
  4. When it reduces a little, bring the flame to low.

  5. Heat another small pan and add ghee.

  6. Add rai, jeera, curry leaves and hing and red chilli.

    Rasam step by step
  7. When it splutters, pour this tadka in Rasam.

  8. Add a little water and dhaniya leaves and bring it to a boil. Switch off the flame.

  9. Serve hot with rice or drink it as a soup.

    Rasam Recipe



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