Go Back

Tomato rasam

quick 10 minutes Kerala style rasam
5 from 3 votes
Print Pin


  • Tamarind 10 g
  • Tomato 2 big around 300 grams
  • 4 garlic
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin seeds
  • Generous pinch of turmeric powder
  • 1/4 to of chilli powder
  • 1/2 teaspoon coriander powder
  • 2 cups water
  • 1 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 red chilli
  • Fenugreek seeds few
  • Pinch of jaggery
  • A dollop of ghee
  • Salt


  • Soak tamarind in 1 cup of hot water
  • Pulse garlic, pepper, cumin into a coarse mixture, and keep them aside
  • Add coconut oil to the pan and when the oil is hot add mustard seeds, fenugreek seeds, and red chilli, let them splutter
  • Furthmore, add tomatoes and saute till tomatoes turn mushy
  • Furthermore, add pulsed mixture and saute for 2 minute
  • Add turmeric powder, chilli powder coriander powder, and saute for 2 minutes
  • Sprinkle required salt
  • Furthermore, strain and add tamarind water, 1 cup of water, coriander leaves and curry leaves, a pinch of jaggery, and a generous portion of hing
  • Bring the rasam to a frothy boil
  • Turn off the stove and finally add a dollop of ghee, mix well and serve hot


Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!