Based on an ayurvedic diet, tomato rasam contains six required tastes: sour, spicy, sweet, bitter, pungent, and astringent. Known for its health benefits, www.kcrw.com rightly calls it India’s version of “comforting, cure-all chicken soup.” The delicious tomato rasam became even more popular after COVID-19, thanks to Chef Arun Rajadurani, and even has a write-up in the NIH National Library of Medicine. One of the most popular recipes in South Indian Cuisine is rasam, a delicious dish often referred to as tomato charu or Thali Rasam. Although this is not a traditional Pakistani recipe, I love it enough to learn how to make it. It is frequently served in my house during winter, along with a kadhi recipe (with pakoras), mulligatawny soup, hot and sour soup, and Chinese chicken and corn soup.
Why you’ll love this recipe
Healthy - This easy tomato rasam is perfect to ward off flu, COVID-19, and all other fall and winter-related ailments. Easy, quick, and one-pot - This basic tomato rasam recipe is cooked in one pot and takes little time. Lots of variations - Tomato rasam is my favorite. Still, there are so many other variations, such as traditional rasam (without tomatoes), ginger-lemon rasam, pepper rasam, and tomato garlic rasam, to name a few. Vegetarian, vegan, and gluten-free - Serve this South Indian version of tomato soup with some basmati rice and a vegetable side for the perfect vegan, vegetarian, and gluten-free meal. Great appetizer - Serve this instant tomato rasam recipe in small shot glasses as an appetizer at your next party for a mouthwatering and healthy appetizer.
Ingredient notes
Tomatoes - Ripe tomatoes work best for this South Indian recipe. The most juicy tomatoes are Roma, and they’re my go-to for this and most of my other recipes. Tamarind - This recipe requires a small piece of seedless tamarind dissolved in ½ a cup of hot water or two teaspoon tamarind paste. Spice powders - Salt, turmeric powder, red chili powder, and ground black pepper are the only powdered spices needed for this South Indian recipe. Ghee - I like to use ghee for this recipe as it gives the rasam a delicious, nutty taste. Feel free to use your preferred cooking oil as a substitute. Toor dal - Otherwise known as Pigeon peas, toor dal helps give the otherwise watery soup a little texture. Ginger & garlic - Ginger and garlic are used in this recipe for flavor and health benefits. Cumin seeds - Earthy cumin seeds, tempered and added to the tomato soup, are aromatic and great for digestion. Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Tamarind rasam recipe - Make an easier version of this tomato soup with no tomatoes. Omit the lentils - Some variations of the South Indian soup don’t have any lentils, which shortens the cooking time. Source a store-bought spice blend - Buy a ready-made Rasam spice blend and eliminate a lot of the prep. Use different lentils - I like to use toor dal, but the recipe can be made with masoor (red lentils), moong (yellow lentils), or chana dal.
Step-by-step instructions
The list of ingredients for the South Indian Tomato Rasam Recipe is long, but it’s a simple recipe. In order to get the best of all the health benefits, it’s best to try and source everything listed.
Starting the soup
Step 1 - Some Rasam recipes call for a tomato puree, but I quarter them and throw them in the pot along with 6 cups of water. As the tomato broth slowly cooks, the ingredients release their flavor. Add in the turmeric powder, red chili powder, black pepper, salt, and curry leaves. The curry leaves will release a delicious aroma as everything cooks.
Step 2 - As the tomato soup starts to simmer, rinse and add in the lentils so they can begin to cook. Step 3 - Start prepping the other ingredients as you wait, grinding the garlic cloves, ginger, and fresh coriander leaves (cilantro). Step 4 - Make a coarse paste with a wet grinder or blender.
Preparing the tempering
Step 5 - Heat the two tablespoon ghee or cooking oil in a frying pan and saute 1 ½ teaspoon cumin seeds for 30 seconds. Step 6 - Add 1 teaspoon mustard seeds and saute for 30 seconds. Step 7 - Add the prepared garlic, ginger, and coriander leaf paste and saute for 30 seconds. Step 8 - Add everything to the simmering tomatoes once the aroma hits you.
Finishing the soup
Step 9 - Continue to cook the mixture on low heat for another 10 minutes. Step 10 - The final consistency of the tomato soup is watery, and while most of the tomatoes should have dissolved, some bits can be seen. Step 11 - The tamarind water, made from tamarind pulp or paste, will go in last. If it’s added too early, the cooking process causes it to lose some of its acidity. We want that slightly tangy flavor to dominate in the soup. Step 12 - Cook for no more than 5 minutes after you add the tamarind, and then let the South Indian soup rest covered for another 5 before you serve it.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
