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


easy tomato rasam recipe with step by step photos – 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 9-10 medium sized red 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 1 tbsp cumin seed, 10-12 black pepper, 1 inch ginger, 8-9 garlic and ½ cup 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 2 tbsp oil. add 1 tsp mustard seeds. when they crackle, add 1 tsp urad dal. when the urad dal turns light brown, add 2 to 3 sprig of curry leaves/kadi patta, a pinch of asafoetida/hing and 1 or 2 broken 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 ½ tsp 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 tomato rasam, then you could add some more water. also add salt as required.

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/dhania patta.

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:

4.7 from 22 reviews
tomato rasam recipe
easy and simple tomato rasam recipe.
CUISINE: south indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the rasam:
  • 9-10 medium size red and juicy tomatoes
  • 1 or 2 cups water
  • salt
For the spice herb mixture:
  • ½ cup coriander stems with or without leaves
  • 1 inch ginger/adrak
  • 8-9 garlic/lahsun
  • 10-12 black pepper/sabut kali mirch
  • 1 tbsp cumin seeds/jeera
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/husked split black gram
  • 1 or 2 red chillies, broken
  • ½ tsp turmeric powder/haldi
  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. add the coarse herb and spice paste. add turmeric powder and fry for a minute.
  7. now add the tomato puree. add the water and salt.
  8. bring to a thorough boil and then simmer for 10-12 minutes.
  9. garnish tomato rasam with coriander leaves.
  10. serve tomato rasam hot with rice.

{ 104 Responses }

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  1. Mitch Mackrory says

    I have been looking for a good Rasam recipe and this is IT! Thank you SO much for sharing it and for posting the detailed instructions and the photos – they helped a lot.

  2. shikha says

    I tried both dal makhni and this tomato-rasam step by step as shown in pictures and really both turned out very well.Thanks Dassana for sharing your talent,i will definetly try other recipes also.

  3. radhika says

    This recipe is really good. Flavour was like fantastic. The only thing i did extra was add a little jaggery, less than half spoon rasam powdr n corriandr pwdr.

  4. Seema says

    I was looking for a simple rasam recipe and landed at the right place. How much delicious it tasted can be guessed by the fact that my south indian maid was all praises for it and said I made it much better than her.

  5. rajesh says

    hi dasanna, that was nice way instructions. my mom use to prepare and today in her absense i tried these rasam and was happy that i could also prepare this rasam.

  6. Joyleen says

    I loved this recipe of yours. I am a mangalorean and always eat non vegetarian dishes specially fish gravies. One day when my fridge was out of fish/meat ,I wanted to try something vegetarian. I thought if making simple rasam and when I googled i found your recipe. Everyone loved it at home and now i make this yummy rasam more often. Thank you

  7. usha kiran says

    I made this so many many times in the last one month after my husband discovered it on your blog :) Its become one of our family’s favourites! Thanks!

  8. Usha says

    Super recipe.
    I just tried it for one day.Its very easy to do and very tasty.
    Thanks a lot.
    Keep on posting about easy and yummy recipes like this…..

  9. Afshan Bamne says

    tried it today and everyone loved it at my place.. thanks a ton!! :)
    though i used button red chilies instead :) very easy and yumm

  10. Lisa says

    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!

  11. says

    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!

  12. janani says

    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

  13. Sanchita says

    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.

  14. Natarajan says

    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

  15. Shyla says

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

  16. Kausalya Sankaran says

    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

  17. sarah says

    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

  18. Neela says

    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.

    • says

      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

    • dassana says

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