Tomato Rasam (2 Tasty Ways) | Easy Tomato Rasam & Spicy Tomato Charu

Tomato Rasam is a tangy and tasty South Indian dish made with tomatoes, spices and herbs.

This popular soupy dish is made in various ways in Regional Indian Cuisine and is known as tomato charu in Andhra Pradesh, tomato saaru in Karnataka and thakkali rasam in Tamil Nadu.

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking
tomato rasam, tomato rasam recipe

In this post, I am sharing two delicious variations of making tomato rasam.

  1. Tomato Rasam – Made without tamarind and rasam powder (My mom’s special recipe).
  2. Tomato Charu – Andhra Style Spicy Tomato Rasam.

Both the recipes are easy and taste good. You can choose as per your preference. Our personal favorite is the first recipe. However, if you prefer more spicy taste in rasam then the second recipe will be more liked by you.

About This Tomato Rasam

This is an easy, tangy and tasty tomato rasam made without tamarind and rasam powder. A vegan recipe.

There are many recipes for making tomato rasam. This is the easiest 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 and you don’t need any rasam powder to make this rasam.

This tomato rasam is my mom’s recipe and she has always been making it this way. This recipe is one of our favorite tomato rasam. However when I want to make a quick version then I make this recipe of Instant Pot Tomato Rasam.

thakkali rasam recipe

For this tomato 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.

Other ingredients that are added are tender coriander stems (with or without leaves), ginger and garlic. Again the quantity of ginger and garlic can be increased or reduced as per your needs.

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

This Thakkali Rasam can be had with steamed rice or with medu vada or idli. You can also have it plain as a soup with some warm or toasted bread. It is very good for cold and also for digestion.

How to make tomato rasam

A) making ground rasam mixture

1. Take ⅓ cup roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also, add 7 to 8 medium sized garlic cloves and 1 inch ginger (roughly chopped).

making tomato rasam recipe

2. Add 2 teaspoons cumin seeds and ¼ teaspoon black pepper. You can also add ⅛ teaspoon black pepper if you want.

making tomato rasam recipe

3. Grind to a coarse paste. Remove in a separate bowl or plate.

making tomato rasam recipe

B) making tomato puree:

4. In the same jar add 3 large ripe and red tomatoes (rinsed and chopped). You will need 275 grams tomatoes or 1.5 to 1.75 cups of chopped tomatoes.

making tomato rasam recipe

5. Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them – for a bright red color in the rasam.

making tomato rasam recipe

Making tomato rasam

6. In a heavy pan or pot, heat 2 tablespoons oil. Keep the flame to its lowest. Add ½ teaspoon mustard seeds.

making tomato rasam recipe

7. Let the mustard seeds begin to crackle.

making tomato rasam recipe

8. When the mustard seeds start to crackle, then add ½ teaspoon urad dal. I have used whole urad dal, but you can even use split and husked urad dal. You can also skip adding urad dal if you don’t have them.

making tomato rasam recipe

9. Stirring often fry urad dal till they turn golden.

making tomato rasam recipe

10. Now add 1 to 2 dry red chilies (halved and seeds removed) and 1 pinch asafoetida (hing). In case the pan becomes hot, then switch off the flame.

making tomato rasam recipe

11. Stir and fry for few seconds till red chilies change color.

making tomato rasam recipe

12. Add the coarsely ground coriander stem+ginger+garlic mixture. If the pan becomes too hot, then you can switch off the flame.

making tomato rasam recipe

13. Add 10 to 12 curry leaves (whole or chopped).

making tomato rasam recipe

14. Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.

making tomato rasam recipe

15. Add ¼ teaspoon turmeric powder.

making tomato rasam recipe

16. Mix turmeric powder with the rest of the mixture.

making tomato rasam recipe

17. Now add the tomato puree. Be careful as the mixture splutters.

making tomato rasam recipe

18. Mix very well.

making tomato rasam recipe

19. Sauté for a minute.

tomato rasam recipe

20. Season with salt as per taste.

tomato rasam recipe

21. Then add 1.5 cups of water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as then the flavors get diluted.

tomato rasam recipe, thakkali rasam recipe

22. Mix well and simmer tomato rasam on medium-low flame till the rasam comes to a boil.

tomato rasam recipe, thakkali rasam recipe

23. Overall simmer for 9 to 10 minutes.

tomato rasam recipe, thakkali rasam recipe

24. Finally switch off the flame and add 2 tablespoons chopped coriander leaves (cilantro leaves). Check the taste and add more salt if required.

tomato rasam recipe, thakkali rasam recipe

25. Serve tomato rasam hot with rice and some pappadums.

tomato rasam recipe

More tasty recipes for you

This post is from the archives and has been republished and updated on 30 May 2020. 

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Tomato Rasam

4.84 from 61 votes
This is easy, tangy and tasty vegan tomato rasam made without tamarind and rasam powder. 
Author:Dassana Amit
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Course:main course
Cuisine:south indian
Diet:vegan,vegetarian
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients 

for the spice-herb mixture

  • cup coriander stems with or without leaves
  • 7 to 8 medium sized garlic cloves
  • 1 inch ginger , roughly chopped
  • 2 teaspoons cumin seeds
  • ¼ teaspoon black pepper

for tomato puree

  • 3 large ripe, red and juicy tomatoes - 275 grams or 1.5 to 1.75 cups chopped tomatoes

for making tomato rasam

  • 1 tablespoon oil - gingelly oil (sesame oil made from raw sesame seeds), sunflower oil or peanut oil can be used
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (husked & split or whole black gram)
  • 1 or 2 dry red chillies broken and seeds removed
  • 1 pinch of asafoetida (hing)
  • 1 sprig of curry leaves or 10 to 12 curry leaves
  • ¼ teaspoon turmeric powder
  • salt as per taste
  • 1.5 cups water or add as required
  • 2 tablespoons chopped coriander leaves (cilantro leaves)

Instructions

making ground rasam mixture

  • Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger. 
  • Add cumin seeds and black pepper. 
  • Grind to a coarse paste. Remove in a separate bowl or plate.

making tomato puree

  • In the same jar add the tomatoes (rinsed and chopped). 
  • Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them – for a bright red color in the rasam.

making tomato rasam

  • In a heavy pan or pot, heat 2 tablespoons oil. Keep the flame to its lowest.
  • Add ½ teaspoon mustard seed and let them begin to crackle. 
  • When the mustard seeds start to crackle, then add ½ teaspoon urad dal.
  • Stirring often fry urad dal till they turn golden.
  • Now add 1 to 2 dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the flame.
  • Stir and fry for a few seconds till red chilies change color.
  • Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the flame.
  • Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
  • Add ¼ teaspoon turmeric powder.
  • Mix turmeric powder with the rest of the mixture.
  • Now add the tomato puree. mix very well. Take care as the mixture splutters. 
  • Sauté for a minute. season with salt as per taste.
  • Then add 1.5 cups water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as then the flavors get diluted.
  • Mix well and simmer thakkali rasam on medium-low flame till the rasam comes to a boil.
  • Overall simmer for 9 to 10 minutes.
  • Finally switch off the flame and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if required.
  • Serve tomato rasam hot with rice and some pappadums.

Nutrition Info (approximate values)

Nutrition Facts
Tomato Rasam
Amount Per Serving
Calories 66 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 12mg1%
Potassium 238mg7%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 890IU18%
Vitamin C 77.6mg94%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

About Tomato Charu

Tomato charu is the Andhra version of rasam made with tomatoes, spices, herbs. This is a soupy spicy vegan dish.

This is an easy and quick recipe of Andhra style tomato charu. This soupy tangy dish is called as charu in Andhra Pradesh and tomato saaru in Karnataka. There are different ways of preparing a charu like lemon charu, pepper charu, tamarind charu etc.

Whenever I make tomato charu, I usually puree the tomatoes. Of course, you can crush or chop the tomatoes too, but I like them pureed in a tomato charu. The tomato puree can also be strained if you want.

You can blanch or skip blanching tomatoes, before pureeing them. This was a quick lunch, so I did not blanch the tomatoes.

A bit of tamarind also goes in this rasam. Though skipping it also is fine, if you do not have it. Tamarind just make it a bit more tart, than what it would be with the tomatoes.

Serve this tomato charu with rice or you can even have it as a soup.

How to make tomato charu

1. Soak 1 teaspoon tamarind in ¼ cup hot water for 15 to 20 minutes.

making tomato charu recipe

2. Then squeeze the tamarind and extract the pulp.

making tomato charu recipe

3. When the tamarind is soaking, chop 250 grams tomato (4 to 5 medium tomatoes).

making tomato charu recipe

4. Add them along with their juices from the chopping board to a blender jar.

making tomato charu recipe

5. Blend to a smooth puree.

making tomato charu recipe

6. Take the tomato puree in a pan or pot.

making tomato charu recipe

7. Now add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder.

making tomato charu recipe

8. Then add 2 cups water and mix very well.

making Andhra tomato rasam recipe

9. Keep the pan on the stovetop. Cover with a lid. Then on a low to medium flame simmer the tomato mixture for 3 to 4 minutes.

making tomato rasam recipe

10. Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes goes away.

making Andhra tomato charu recipe

11. Next strain the tamarind pulp and directly add it to the rasam.

making tomato charu recipe

12. Stir well.

making tomato charu recipe

13. Next add salt as per taste. Then simmer for 4 to 5 minutes.

making tomato rasam recipe

14. Then add 2 teaspoons rasam powder. Cook for a further 3 to 4 minutes. If you do not have rasam powder, then skip it. A bit of jaggery can also be added to balance the sourness of tomatoes.

making tomato charu recipe

15. When the rasam is done, cover and keep aside.

making tomato charu recipe

Tempering for tomato charu

16. Heat 1 tablespoon oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds and allow them to crackle.

making tomato charu recipe

17. Then add ½ teaspoon cumin seeds and let them splutter.

making tomato charu recipe

18. Next add 2 dry red chilies and 10 to 12 curry leaves along with a generous pinch of asafoetida (hing).

making tomato charu recipe

19. Saute till the red chilies change color and curry leaves become crisp and add the tempering to rasam. cover the pan for 4 to 5 minutes. This is so that the tempering flavors infuse the tomato charu.

tomato charu recipe, Andhra tomato rasam recipe

20. Then remove the lid and add 1 to 2 tablespoon chopped coriander leaves.

making tomato charu recipe

22. Serve tomato charu hot with rice or as a soup.

tomato charu recipe, Andhra tomato rasam recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Tomato Charu

4.5 from 4 votes
Tomato charu is the Andhra version of rasam made with tomatoes, spices, herbs.
tomato charu recipe, tomato rasam andhra style
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course,starters
Cuisine:andhra,south indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients 

for tamarind pulp

  • 1 teaspoon tamarind + ¼ cup hot water

main ingredients

  • 250 grams tomato or 4 to 5 medium tomatoes
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2 teaspoon rasam powder (optional)
  • 2 cups water
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves

    (cilantro leaves)

for tempering

  • 1 tablespoon oil (can use sesame, sunflower or peanut oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida (hing)
  • 1 sprig curry leaves or 10 to 12 curry leaves
  • 2 dry red chilies - crowns removed

Instructions

preparation

  • Soak 1 teaspoon tamarind in 1/4 cup hot water for 15 to 20 minutes.
  • Then squeeze the tamarind and extract the pulp.
  • When the tamarind is soaking, chop 250 grams tomato (4 to 5 medium tomatoes).
  • Add them along with their juices in a blender jar.
  • Blend to smooth puree.
  • Take the tomato puree in a pan or pot.
  • Now add 1/4 tsp turmeric powder and 1/2 tsp red chilli powder.
  • Then add 2 cups water and mix very well.

making tomato charu

  • Keep the pan on the stove top. Cover with a lid. Then on a low to medium flame let the tomato mixture cook for 3 to 4 minutes.
  • Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes goes away.
  • Next strain the tamarind pulp and directly add it to the rasam.
  • Stir well.
  • Next add salt as per taste. Simmer for 4 to 5 minutes.
  • Then add 2 teaspoon rasam powder. Cook for a further 3 to 4 minutes. If you do not have rasam powder, then skip it.
  • When the rasam is done, cover and keep aside.

tempering tomato charu

  • Heat 1 tablespoon oil in a small pan or tadka pan. Lower the flame & add 1/2 teaspoon mustard seeds and allow them to crackle.
  • Then add 1/2 teaspoon cumin seeds and let them splutter.
  • Next add 2 dry red chilies and 10 to 12 curry leaves along with a pinch of asafoetida.
  • Saute till the red chilies change color and curry leaves become crisp and add the tempering to tomato charu.
  • Cover the pan for 5 minutes. This is so that the tempering flavors infuse in the tomato charu.
  • Then add 1 to 2 tablespoon chopped coriander leaves.
  • Serve tomato charu hot with rice or as a soup.

Notes

Spices like red chili powder can be added more or less as per your requirements.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Trending Recipes

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.






This site uses Akismet to reduce spam. Learn how your comment data is processed.

190 comments/reviews

  1. Easy & good.

  2. The recipe came out well .. we enjoyed the rasam. Thank you for sharing your recipe.5 stars

    • thanks for the review and rating on the tomato rasam post. welcome and happy cooking.

  3. Hai sister, the first recipe which I have tried from ur blog is tomato rasam… I have searched for one blog which provides everything what a women should learn and know… From ur blog i have learnt many cooking techniques clearly and am happy to say that ur tomato rasam recipe is my 2 year old daughter’s fav one…. I have also tried ur sambar recipe which came out very well and my family members used to ask me to prepare ur sambar during festivals… Nothing gives me happiness than getting appreciation from my family for my cooking… I love cooking for them… And am fullfilled when they liked it…5 stars

    • thank you kalpana for this lovely comment. i am glad that your daughter likes the tomato rasam recipe and your family likes the sambar recipe. i agree what you say about the happiness one gets when the family appreciates one’s cooking. it is an inner fulfilment and joy. thanks again and wish you all the best.

  4. Hello Dassana,
    I discovered your blog yesterday and I already want to try several (if it’s not all) recipes.
    I (french) cooked the tomato rasam last night for my husband (indian) and he loved it! It’s easy to make and very good with idli 😉
    Thank you so much for sharing your recipes!!5 stars

    • thank you cecilia for sharing this lovely comment and reviewing the tomato rasam recipe. wish you all the best and happy cooking. you can try any recipe which you want to make.

  5. Dear Dassana,
    This is my first comment on your blog, although I have been cooking with its help for more than three years now. I am commenting on this post because this was the most recent recipe I tried.
    Your blog has been my teacher of Indian vegetarian cooking. I have looked up a lot of dishes I knew of, and wanted to learn how to cook, and also regional dishes that were entirely new to me. Every time, your recipe has been reliable, very detailed and easy to follow, and the dishes always turn out delicious (although as I live abroad now, and don’t have a pressure cooker or access to certain spices like dagarphool, so I do have to improvise).

    So, for that, I have been to write to you, first to thank you, and second, to ask you to please create a cookbook. I would be first to buy 10 copies, one for me and nine to gift friends and family who are a loss for what to cook for everyday meals and for special occasions.

    In case I have missed out on the news that you do already have a cookbook, please let me know!5 stars

    • thank you very much mia for this lovely comment. felt good and heart warming to read your comment. i am so glad that the detailed step by step recipes are helping you. i do know that certain spices or ingredients are not easily available outside india.

      currently i have been postponing the idea of a cook books. things are just not falling into place. i hope i am able to have a cookbook in future… hopefully… if i write a cookbook then for sure i will update it on the blog as well as on the social media channels like fb, twitter, instagram etc.

      • I am surprised that publishers are not knocking your door down 🙂 I mean, the text is written, the photos have been shot, and the recipes have been tested and rated by soooo many of us users.

        anyway, I hope stars will align soon, and you find the right time and conditions to put all of your hard work in to a cookbook – or series of them. I am in for the vegetables!

        in the meantime, I will be coming back every week to your blog for guidance.

        • mia, i have been approached by some publishers. unfortunately things did not fall into place. thanks a lot for your kind wishes. i hope too ????
          sure you can visit the blog when you want to try any recipes. any query please don’t hesitate. you can always ask.

  6. Can i have it with Bihari LITTI?5 stars

    • prabha, not sure how the combination will taste. but i think one can always give a try ????

  7. Hi..I prepared this rasam and the flavour was right..but the rasam consistency was not right..it was thick..can u please help me understand what went wrong?…
    I poured enuf water but if I were to pour more water then it wud have lost the flavour and become diluted..I used about 4-5 big tomatoes.

    • asha, i think more water needed to be added. the rasam consistency is thin and trust me the flavors would have not got lost. if the rasam become too thin or watery, then this will dilute the flavors.

  8. Hi dassana,
    I’m looking forward to try this recipe.. such rave reviews it has got.
    Usually I skip fresh coriander in recipes unless it is indispensable- like here. I know its addition enhances the flavor but here’s the thing- I get storage woes when it comes to fresh coriander. It gets discolored & loses all fragrance if kept in the refrigerator (i keep it in a paper bag). Then, upon washing just before use, it gets very limpy and difficult to chop and all… Do you know a better way to handle it?

    • thanks ruchi. for coriander, this is what i do. i get it a bunch from the market. pluck the stems and keep them in an air-tight box. keep some space in the box for the leaves to breathe. they stay good for a week. but i do agree at times even i have faced the discoloration in them. i even tried growing coriander at home, but they didn’t grow well. you can try this method and see how it works for you. i use coriander leaves in most of the recipes i make as they are healthy and also help in digestion of food.

      • Thank you. I’ll try it this way

        • welcome Ruchi.

  9. This is a wonderful recipe! Very comforting.5 stars

    • Thanks Nirupama for giving 5 star rating.

  10. The outcome of the above said recipe was Simply AWESOME!! Thanks for the recipe!5 stars

    • Welcome Sowmya. Glad to know this.

  11. Best Rasam Thank you very much for this receipe???????? would be great if there is a vegatable sambar reciepe too which we can have with rice.????5 stars

    • Welcome Resh. I have shared many sambar recipes. You can use the search icon or search box and find the sambar recipes.

  12. Super taste Dassana. My husband is real fan of this rasam 🙂 Every time I make this tomato rasam he just appreciates it. Thanks a lot for sharing this recipe.5 stars

    • Welcome Sreerekha. Glad to know this.

  13. Dear Dassana, If I have a strong food processor, may I crush the tomatoes before steaming them?

    • yes you can crush the tomatoes. but then no need to steam them later. once you start the tempering, then add the crushed tomatoes, water and bring the rasam to a simmer.

  14. Dassana, Thank you so much for your hard work. I have enjoyed the taste of India after being introduced to it way back in the late 60’s while in nursing school. One of my classmates was an exchange student and south of India. Her delicious vegetarian meals began a lifelong love affair of ethnic cuisine and a mostly vegetarian diet for over the next 45 years and then the switch to a whole food plant based 8 years ago for the purpose of maintaining my good health in old age. Unfortunately my husband is rather entrenched in the tastes of his childhood but I have been able to adapt his meal portions with spices of Europe, while my portion of the meal are laced with the wonderful savory flavors and colors of traditional Indian cuisine you demonstrate in your recipes. I have adjusted some of the Paneer recipes with the substitution of Tofu as the curd and I was wondering if you might consider including a tab in your index that indicate lower fat or no fat options in your recipes. Again thank you for the love you put into the website, it shows in your recipes. By the way, some people start their day by reviewing their daily schedule, I start mine reviewing you lates recipe post.5 stars

    • thats a lovely comment gracey. thanks a ton. food is memories and nostalgia too. no wonder we always go back to our old times and roots as far as food is concerned. its good you are on a plant based diet. it really helps and is good for the body too. thanks for the suggestion too. i will try to incorporate it. i already have a tag for low fat recipes. its just low fat and not no fat. but the same recipes can be made without adding any fat. some of them are sweet too, but sweeteners like jaggery or maple syrup can be used instead of sugar.

  15. I always make your recipes and they turn out great. Thank you so much for sharing all this online!5 stars

    • thanks a lot gayathri. happy cooking.

  16. Thanks for this. I made it last night; it was great, and good for my cold. Appreciate your sharing the recipe.4 stars

    • Welcome Lisa

      • Thanks! P.S. I Instagrammed the rasam, too. ? What is strange is that there seems to be two vegrecipesofindia on Instagram. I think I’m following you, hope so.

        • thanks lisa. i will check about the second vegrecipesofindia. i have not been on instagram lately. thanks for letting me know.

  17. I have been looking for a good tomato rasam recipe for a while . Me and my 2 year old daughter loved this . This is a great tomato rasam recipe .thank you !

    • glad to know. thanks preethi for sharing your feedback.

  18. I dont know how to cook.. at all! But I had today off so I tried this one out. My dad loved it! It was so easy to make and tasted so good. Usually, my mom makes it with puli but I find that a long procedure. Mom said this was even better.
    Thanks so much for posting thins. I came across this through a google search.

    • thank you sania for the feedback as well as for sharing your experience. glad to know that your parents liked the tomato rasam.

  19. This was so easy to make! Thank you for sharing this!5 stars

    • welcome suzi and thanks for the feedback.

  20. One of the best garlic tomato rasam I had. Such a wonderful taste, you can even have it as soup.4 stars

    • thank you kiran glad to know you liked the tomato rasam. yes you can have it like soup too.

  21. Awesome recipe:
    My cousin had challenged me that I cannot cook a thing.
    but I took this recipe and followed the recipe exactly,and it was delicious.My family is asking this recipe from me now!
    Thank you soo much!5 stars

    • pleased to know this karthik and thank you for your positive feebdack.

  22. Hi,
    This looks delicious! Is it okay to prepare this for children who have a fever? I skimmed through the comments and couldn’t see anything about kids so thought I’d check before making 🙂

    • this is a spicy version. but this rasam can be made for kids, but just add less spices & herbs like black pepper, ginger, garlic etc.

      • Hi again,
        I just reduced the number of peppercorns (I used 6) and it was perfect! The kids loved it as they’ve been eating khichdi these past few days 🙂 Thanks!

        • fine tannaz. good to know that your kids liked the rasam. thanks 🙂

  23. One of the finest and tastiest rasam. Dad and mom are asking for it every week. Especially when they are not well it is the only thing that they relish. Really can’t thank you enough for sharing.

    • welcome somdutt. i hope your parents will like the tomato rasam.

  24. Mam, Do you have a book available having all your recepies?

    • shravan, we have not made the book but will make it soon.

  25. Awesome. Best rasam I ever made. Thank you for sharing.

  26. Hi, as always awesome recipe. i can just blindly follow any recipe of yours without any alterations (I always tweek other recipes to adjust to my palate). My son is a great fan of your recipe too. One doubt, why is that the spices need to be ground coarse and not fine.5 stars

    • thanks a lot dr anand. in rasam, the spices are usually ground coarse as thus the rasam becomes more flavorful. coarsely ground spices also bring some texture in the rasam. if finely ground, the flavors will be good but the texture is not felt. however for some reason if you want to finely ground, you can do so.