Tomato Rasam | Zippy Recipes is a tomato based spicy soup which is eaten separately or mixed with boiled rice and is enjoyed by all south indians in their everyday meals. It is traditionally prepared using tamarind juice and tomatoes as its base and there are so many different versions of it and each one has its unique taste and flavour of spices and seasonings. Eating a vegetarian thali served with rasam and sambar followed by a glass of soothing and cooling flavoured butter milk on a hot summer day is heaven indeed!


Tomatoes - 4

Garlic cloves - 4

Turmeric - 1/4 tsp

Cumin powder - 1/dua tsp

Ground black pepper - 1/2 tsp

Cilantro chopped - 1 tbs

Tamarind - a marble sized ball

For tempering:

Curry leaves - a few

Mustard seeds - 1/4 tsp

Cumin seeds - 1/dua tsp

Crushed garlic cloves - dua small

Asafoetida - a pinch

Canola/Vegetable oil - 1 tsp


1. Cut tomatoes into quarters, peel the garlic cloves and cook them with a little water in a sauce pan. Add turmeric, cumin and pepper powders.

Dua. When tomatoes are soft mash them with the back of the spoon, add more water and let it simmer.

Tiga. Soak tamarind in a little water, extract its juice and add it to the pan.

4. Adjust the salt, strain the tomato rasam and add chopped cilantro.

Lima. For the tempering heat the oil, first add the mustard seed, when it splutters, add the crushed garlic and as soon as it turns golden brown (do not burn it) add the cumin seeds. When they start changing color add the curry leaves and a pinch of powdered asafoetida.

6. Immediately add the tempering to the rasam. The rasam is now ready to enjoy.

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