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Tomato Rasam

5 from 1 vote

This being a variety of rasam, which is made purely with tomatoes and with few spices and herbs and this also served along with steamed rice. A must food in south Indian meals, also good for digestion and can also be served as soup.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5


  • Tomatoes – 4 nos
  • Water – 2 cup 1/2 litre
  • Cumin seeds – 2 tsp
  • Methi seeds – ¼ tsp
  • Red chillies – 2 nos
  • Coriander leaves – 4 stalks
  • Garlic – 3 cloves
  • Curry leaves – a string
  • Asafoetida – ¼ tsp
  • Peppercorns – 1 ½ tsp
  • Mustard seeds – 1/4 tsp
  • Salt
  • Oil - 2 tsp


  • Blanch the tomatoes and grind those tomatoes to a puree. Pour them in a bowl, along with water.
  • Take 1 ½ tsp of cumin seeds, garlic and peppercorns in mixier and coarsely grind it.
  • Finely chop the coriander leaves along with the stalk and put them into the tomato water.
  • Heat oil in a kadai, put mustard, cumin, curry leaves and red chillies(pinched) and wait till they crackle. Put the coarse grounded mixture and fry them till the raw smell goes off.
  • Pour in the tomato water, sprinkle with asafetida. Wait till it starts boiling. Once it starts boiling, put in low flame for about 10 mins.

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5 from 1 vote

Madraasi Deepa
Madraasi Deepa

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