I’ve never really liked tomatoes, and tomato soup? Not my thing. But one chilly afternoon at my friend’s place, she handed me a bowl of this warm, tangy Tomato Rasam with rice and papad. I wasn’t expecting much… but one spoonful of that tamarind-rich, tempered broth, and I was hooked. The bold kick of black pepper, the earthy aroma of roasted cumin, the warmth of garlic, and that little tinge of fresh mint leaves -...
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Place the tamarind in a bowl and pour in warm water. Let it soak for 10–15 minutes until soft. Squeeze out the pulp and strain it to remove seeds and fibers. Set the tamarind extract aside.
In a pressure cooker, add the tomatoes with 1 cup of water. Cook for 1–2 whistles, then allow the pressure to release naturally. If not using a pressure cooker, boil the tomatoes in a covered pot for 10–15 minutes until soft.
Once cooled slightly, blend the tomatoes into a smooth puree. Strain to remove any skin or seeds.
Pour the strained tomato puree back into the pot. Add tamarind extract, crushed black pepper, cumin, garlic (if using), turmeric, salt, and the remaining 3 cups of water. Stir well.
Let it simmer gently for 8–10 minutes, allowing the flavors to develop.
Heat oil in a small pan. Add mustard seeds and let them splutter. Add a pinch of hing and curry leaves. Sauté for a few seconds until aromatic.
Pour this tempering over the simmering rasam. Let it cook for another 3–4 minutes so the tempering blends in nicely.
Turn off the heat. Garnish with fresh coriander or mint leaves.
Serve hot as a soothing soup or alongside steamed rice and papad for a traditional touch.
Adjust the salt and pepper to suit your taste.
Lightly roasting the tomatoes before boiling adds a smoky depth of flavor.
Skip the garlic if you prefer a no-garlic version — it’s just as delicious!
Can I make rasam without a pressure cooker?
Yes, you can boil the tomatoes in a covered pot for 10–15 minutes until soft.
Is Tomato Rasam good for health?
Yes! It’s light, easy to digest, and full of ingredients like tamarind, black pepper, and cumin that support digestion and relieve cold symptoms. It’s also low in calories and naturally vegan.
Can I make Tomato Rasam without tamarind?
Yes. You can use lemon juice or a little tomato paste as a substitute, but the flavour will be slightly different.
Can I skip the garlic in this recipe?
Of course! Garlic adds flavour, but the rasam tastes great without it too.
Can I make Tomato Rasam ahead of time?
Yes, it keeps well in the fridge for up to 2 days. Just reheat before serving — the flavours deepen over time.
Is this Rasam made with dal?
No, this version is dal-free. It’s a light, tamarind-tomato-based rasam. Some people do add a bit of toor dal for a thicker texture.
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