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tomato rasam recipe, how to make tomato rasam | easy tomato rasam

by dassana amit updated February 18, 2014

tomato rasam: tomato rasam without dal, tomato rasam without tamarind

easy tomato rasam recipe – there are many recipes for making tomato rasam. this is the most easy and simple recipe to make the tomato rasam plus a delicious one. there is no dal/lentils used in this recipe. also there is no tamarind added in the recipe and also you don’t need any rasam powder to make this rasam.

this tomato rasam is mom’s recipe and she has always been making it this way. i simply love tomato rasam this way. i have had tomato rasam in some south indian restaurants… but did not like them.

tomato rasam recipe

the tomato rasam can be had with rice or with medu vadas or idlis. you can also have it plain as a soup with some warm or toasted bread.

its very good for cold and also for digestion. i made the rasam when i was having heavy cold and fever for a week. and it did help me to soothen the cold in the cold season :-)

for this rasam, we use cumin seeds and black pepper as the main spices. you can increase or decrease the proportion of pepper to adjust with your taste and level of spice.

cumin black pepper for rasam

other ingredients that are added are tender coriander stems (preferably without leaves), ginger and garlic. again the quantity of ginger and garlic can be increased or reduced.

coriander stems ginger garlic for rasam

and the rest of the ingredients are of course, red and juicy tomatoes, plus the usual indian herbs and spices.

lets start step by step easy tomato rasam recipe:

1. rinse the tomatoes in running water for 3-4 times. blanch or steam the tomatoes in a steamer, microwave oven or in a pot. drain and keep aside for them to cool.

blanched tomatoes for rasam recipe

2. take the cumin seed, black pepper, ginger, garlic and coriander stems (you can keep some leaves  if you want).

rasam spices herbs

3. run through the grinder to get a coarse mixture. don’t make it fine. you can also use a pestle and mortar to make the coarse paste.

rasam spices herbs mixture

4. now chop the tomatoes and blend them to get a smooth puree. if you want you can get rid of the peel and seeds. i usually don’t.

tomato puree for rasam

5. in a large pan, heat oil. add mustard seeds. when they crackle, add the urad dal. when the urad dal turns light brown, add the curry leaves, asafoetida, red chilies.

tempering for rasam

6. fry for a minute and now add the ground coarse spice mixture and fry for a minute again.

tomato rasam tempering

7. now add the turmeric powder and fry for a minute.

tempering for tomato rasam

8. finally add the tomato puree. mix well.

tomato puree added to rasam

9. then add some water. if you like a little thin rasam you could add some more water. also add salt.

adding water to tomato rasam

10. give the tomato rasam a boil.

first boil tomato rasam

11. and then simmer for 10-12 minutes.

simmering tomato rasam

12. finally garnish tomato rasam with coriander leaves.

garnished rasam with coriander

serve tomato rasam hot with rice and some pappadums.

tomato rasam with rice

if you are looking for more rasam recipes then do check dal rasam, drumstick rasampepper cumin rasam, tamarind rasam and easy rasam recipe.

easy tomato rasam recipe below:

5.0 from 4 reviews
tomato rasam recipe
 
Prep time
Cook time
Total time
 
easy and simple tomato rasam recipe.
Author:
Recipe type: main
Cuisine: south indian
Ingredients
For the rasam:
  • 9-10 medium size red and juicy tomatoes
  • 1 or 2cups water
  • salt
For the spice herb mixture:
  • ½ cup coriander stems with or without leaves
  • 1 inch ginger
  • 8-9 garlic
  • 10-12 black pepper
  • 1 tbsp cumin seeds
For the tempering:
  • 2 tbsp oil
  • 2 to 3 sprig of curry leaves/kadi patta
  • a pinch of asafoetida/hing
  • 1 tsp mustard seeds/rai
  • 1 tsp urad dal
  • 1 or 2 red chillies, broken
  • ½ tsp turmeric powder/haldi
Instructions
  1. blanch or steam the tomatoes.
  2. once they cool, chop them and blend to a smooth puree.
  3. in a grinder or mortar and pestle make a coarse paste of all the ingredients mentioned in the spice herb mixture list above.
  4. heat oil and fry the mustard seeds. when they start to crackle add the urad dal.
  5. fry the urad dal till light brown and then add all the other tempering ingredients, except turmeric powder.
  6. fry for a minute.
  7. add the coarse herb and spice paste. add turmeric powder and fry for a minute.
  8. now add the tomato puree.
  9. add the water and salt.
  10. bring to a thorough boil and then simmer for 10-12 minutes.
  11. garnish tomato rasam with coriander leaves.
  12. serve tomato rasam hot with rice.
Nutrition Information
Serving size: 4


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{ 46 comments… read them below or add one }

ramesh March 20, 2014 1

I made the rasam as per your recipe and found to be ssuuppeerr. Thanx a lot.

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dassana amit March 20, 2014 2

welcome ramesh

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Lisa March 19, 2014 3

Hello Dassana,

I happen to have rasam powder at home that I would like to use. How would I adjust your recipe, which seems to be the best one I can find otherwise?

Thanks so much!
Lisa

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dassana amit March 19, 2014 4

hi lisa, firstly in this recipe there is no need to add rasam powder at all. but if you want to add then, i would suggest to add about 1/2 to 1 tsp without it overpowering the taste of the rasam.

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Lisa March 20, 2014 5

Thank you!!

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umamahesh March 13, 2014 6

awesome as always:-)

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dassana amit March 13, 2014 7

thanks umamahesh

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Rads March 12, 2014 8

hi, i tried this rasam today and it came out well. But I was scared to put 10 tomatoes! It sounded too much, so I just put 3 big, ripe ones. And it was very good. Thanks :). Loved your photos too!

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dassana amit March 12, 2014 9

welcome rads.

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anitha February 25, 2014 10

Love it <3

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janani January 28, 2014 11

hi!! i tried ur recipe and it came out really very well!! i had to ask you
while i was tempering(garlic ginger cumin etc) i got a very nice aroma of karakozhambu!! and wanted to know if it has similar ingredients!! can you post karakozhambu recipe too please ;) :-) would definitly love it

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dassana amit January 29, 2014 12

thanks janani. kara kuzhambu does not have coriander leaves, garlic, ginger and black pepper for tempering. will add the recipe.

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sandhya January 2, 2014 13

dassana thanks to recipe wow this is amazing rasam

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dassana amit January 2, 2014 14

welcome sandhya.

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Sreekanth December 21, 2013 15

Thanks for the recipe.. Tried and Liked it :)

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dassana amit December 21, 2013 16

welcome sreekanth

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Sanchita September 4, 2013 17

Awesome one .. I really loved it .. will try this recipe soon .. Being from North East . I had no idea how to prepare Rasam .. I googled to get your recipe .. and trust me i am a Foodie and really loved the way you made the Rasam .. will try and update you on the outcome :-) Thanks dear.

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dassana September 4, 2013 18

thanks sanchita. i will wait for your feedback on rasam.

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Sanchita Sen September 10, 2013 19

Hi Dassana :-) I finally got time to make the rasam this Saturday and it came out to be Excellent … I nevr use to try beyond my selected recipe .. But this time all because of your easy and excellent step by step recpie .. I tried and it really worked out and we enjoyed the dish a lot … will make it often from now onwards :-) all thanks to you ….

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dassana September 10, 2013 20

thanks sanchita.

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jaya August 30, 2013 21

Excellent Rasam recipe

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dassana August 30, 2013 22

thanks jaya

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manjunag June 19, 2013 23

Awsome Recipe ……….yummy Rasam

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dassana June 19, 2013 24

thanks manjunag

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Natarajan June 17, 2013 25

Thanks for a simple and wonderful recipe. This is really helpful for person like me. I never cooked. I live in SFO , one day decided to try Rasam. This is the best i could make. The highlight is rasam without lentils.

My thanks to the Author.

Natarajan Arumugam

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dassana June 17, 2013 26

thanks a lot natarajan. glad you liked the tomato rasam recipe.

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workingmum June 6, 2013 27

Awsome recipe. For someone like me it’s a lifesaver!! Thanks dear. :)

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dassana June 6, 2013 28

thanks :-)

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Shyla April 3, 2013 29

hi being a south indian have always known of a rasam with tur dal and imli..but this one was AWESOME!

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Kausalya Sankaran November 6, 2012 30

HI
I was looking for a rasam reicipe that does not use toor/any dhal. I googled to get your recipe and my mouth watered even as I read it. I shall make this rasam tomorrow. I am confident about making sweet and sour rasam which is slightly spicy. It usually turns out good.
This particular rasam is good for people how take certain ayurvedic treatments which require food restrictions. Things like dhal, tamarind, red chillies and rasam powders that contain dhal
need to be avoided for certain types of treatment.
Thank you.
Kausalya sankaran

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dassana November 6, 2012 31

thanks kausalya. i know certain foods are avoided during ayurvedic treatments. do give the feedback.

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sarah July 19, 2012 32

i tried this tomato rasam and it turned out too good!! since all had cold at home they liked the taste more!! keep posting more recipes mam

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dassana July 19, 2012 33

thats great sarah. i do make the rasam often but when we have cold, i specially make it.

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Vaishnavi July 8, 2012 34

Ur recipe for tomato rasam is yummy.When i made it turned out so well .Thanks a lot.

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dassana July 9, 2012 35

thanks vaishnavi for making the rasam recipe and taking time out to comment :-)

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Neela March 24, 2012 36

for tomato rasam no grinding of any ingredient under spices is rqrd

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dassana March 27, 2012 37

i know neela. this is my mom’s special recipe :-)

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Neela March 24, 2012 38

dassana for rasam coriander stems are never used during grinding, only leaves shd be used for garnishing and for tadka preferably in ghee add mustard seeds with curry patha no udid dad also that calls for an authentic rasam and you may find this in many south indian homes too.

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dassana March 27, 2012 39

thanks neela for your feedback. i know the way authentic rasam is made. this recipe is the way my mom makes it and is purely her own innovation. back home this our favorite.

you can share some of yours’ authentic south indian recipes. would love to try it at home and also post about it. you can mail me at vegrecipesofindiaATgmailDOTcom

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family cook March 19, 2012 40

Hey Dassana! This is such a beautiful post. Love the addition of cilantro stems. They do give a better, stronger flavor.

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dassana March 19, 2012 41

thanks familycook. the cilantro stems do give a strong flavor to the rasam.

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Claire January 23, 2012 42

I love Rasam, but have never got round to making it at home. so I’ve bookmarked the page for a later date. Thank you :)

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Anamika Sharma January 18, 2012 43

Hi Dassana,
Was sure to make this tomato rasam as soon as it hit my mailbox, but finally tried making it today afternoon and it came out yum, too easy and quick, loved it!!

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dassana January 18, 2012 44

thanks anamika. i am still waiting to get some time off to make the no cook walnut almond laddoos and the dhoklas.

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Sharyn Dimmick January 18, 2012 45

This looks like a delicious way to prepare tomatoes. I’m saving it for the summer — tomatoes should be in in six months.

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Arezoo January 17, 2012 46

Superb….Thanks , We enjoyed

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