Rasam is a South Indian soup traditionally prepared with tamarind juice as a base and combined with tomatoes, chilies, onions, and spices. Most recipes include boiled lentils or lentil water for a beautiful thick texture of this popular Indian dish. This mouthwatering meal can be served as a spicy appetizer or with some rice as a main dish. This recipe is a combination of finely chopped tomatoes simmered with some onions, chili peppers, and spices. I like to serve my tomato rasam separately as a soup with some beautiful tadka made with ghee, crushed garlic, and spices. You can replace ghee with some unsalted butter or even oil and add some more chili for an intense flavor you will love.
Ingredients for Tomato Rasam
- 3 large tomatoes, finely chopped
- 1 medium-sized onion, finely chopped
- 3 garlic cloves, crushed
- 1 green chili, chopped
- 3-4 red chilies
- 1 tbsp coriander powder
- 2 tsp mustard seeds
- 1 tsp hing
- 4-5 peppercorn
- 1 tbsp coriander seeds
- 1 ½ tsp turmeric powder
- 1 tbsp chili powder
- ½ tbsp cumin seeds
- ¼ cup coriander leaves
- 2 tbsp ghee
- 1 cup lentil water
- ½ cup tamarind juice
- Salt and sugar to taste
How to Make Tomato Rasam
- Place tomatoes in a deep pot filled with cold water. Add onions, green chili, one garlic clove, chili powder, coriander powder, cumin seeds powder, salt, and sugar.
- Pour in the lentil water and add chopped coriander. Give it a good stir and bring it to a boil.
- Add tamarind juice and reduce the heat to medium-low. Cook for 30 minutes, or until tomatoes soften.
- Meanwhile, prepare tadka. Crush garlic, peppercorns, and cumin seeds.
- In a medium-sized frying pan, melt the ghee. Add red chili and mustard seeds. Cook for 2-3 minutes, stirring constantly. Add hing and continue to cook for one more minute.
- Finally, add the crushed garlic mixture and turmeric. Give it a good stir and pour the mixture into rasam. Give it a good stir and simmer for 15 minutes. Serve warm.