Authentic Tomato Rasam Recipe – South Indian Soup with Tamarind

Last Updated on 3 months by Neha Deshmukh

Authentic Tomato Rasam Recipe – South Indian Soup with Tamarind

Hey everyone! If you’re anything like me, a comforting bowl of soup can solve just about anything. And when it comes to comforting and flavourful, nothing beats a steaming bowl of Tomato Rasam. This isn’t just soup, though – it’s a hug in a bowl, a little taste of South India, and a family favourite that I’m so excited to share with you. I first made this when I was trying to recreate my grandmother’s rasam, and honestly, it took a few tries to get it just right! But now, it’s a go-to for a quick lunch, a cozy dinner, or whenever I’m feeling a little under the weather.

Why You’ll Love This Recipe

This Tomato Rasam is more than just delicious. It’s quick to make (ready in under 30 minutes!), incredibly flavorful, and packed with health benefits. It’s the perfect balance of tangy, spicy, and savoury – and it’s surprisingly easy to customize to your liking. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to create this magic:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ?? tsp pepper (about ¼ tsp, adjust to taste)
• 3 dried red chilies (I prefer Byadagi chilies for colour and mild heat)
• 3 cloves garlic
• 1 inch ginger
• 2 tbsp chopped coriander (plus extra for garnish)
• Few curry leaves (about 10-12)
• 2 tbsp oil (I use sunflower oil, but any neutral oil works)
• 1 tsp mustard seeds
• ?? tsp cumin seeds (about ½ tsp)
• Pinch of hing (asafoetida)
• 1 dried red chili
• 1 medium tomato, chopped
• 1 cup tamarind extract
• ?? tsp turmeric powder (about ¼ tsp)
• 1 tsp salt (adjust to taste)
• 3 cups water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tamarind Extract: This is key to rasam’s signature tang. You can find tamarind paste or pulp at most Indian grocery stores. I prefer using tamarind pulp and soaking it in warm water for about 20 minutes, then squeezing out the extract. The consistency can vary, so adjust the amount of water you add to the rasam accordingly. Regional differences exist too – some families prefer a more pronounced tamarind flavour!
• Tomatoes: Use ripe, juicy tomatoes for the best flavour. Roma tomatoes work well, but any good quality tomato will do. Don’t skimp here – the tomatoes are a star of the show!
• Hing (Asafoetida): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savoury depth to the rasam. It’s often used in Indian cooking to aid digestion and adds a unique umami flavour. You can find it in powder or resin form – powder is easier to use.
• Chilies: I like using Byadagi chilies for a beautiful red colour and mild heat. But feel free to adjust the type and quantity of chilies based on your spice preference. Kashmiri chilies are another good option for colour with less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Spices: In a dry pan, roast the cumin seeds, coriander seeds, pepper, and dried red chilies over medium heat until fragrant. This usually takes about 2-3 minutes. Be careful not to burn them!
2. Make the Masala Paste: Let the roasted spices cool completely. Then, blend them with the garlic, ginger, coriander, and curry leaves into a coarse paste without adding any water. A little patience here helps get the right texture.
3. Temper the Spices: Heat the oil in a kadai (or a deep pan) over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, hing, and dried red chili. Once the cumin seeds start to sizzle, add the curry leaves and let them crisp up.
4. Sauté the Tomatoes: Add the chopped tomato to the pan and sauté for a few minutes until softened. Then, add the tamarind extract, turmeric powder, and salt. Mix well, cover, and let it boil for about 10 minutes.
5. Mash and Simmer: Mash the tomatoes into a smooth texture. Add the water and adjust the consistency to your liking – some people prefer a thinner rasam, others like it a bit thicker. Bring to a rolling boil for 2 minutes.
6. Infuse the Flavours: Stir in the prepared masala paste and boil for another 2 minutes to allow the flavours to meld together beautifully.
7. Garnish and Serve: Garnish with fresh coriander and serve hot with rice or enjoy it as a comforting soup!

Expert Tips

• Don’t skip the roasting step! It really brings out the flavour of the spices.
• Adjust the spice level to your liking. Start with less chili and add more if needed.
• Taste as you go! Rasam is all about balance, so adjust the salt and tamarind to your preference.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Spice Level Adjustment:
  • Mild: Reduce the number of dried red chilies to 1 or omit them altogether.
  • Medium: Use the recipe as written.
  • Hot: Add an extra dried red chili or a pinch of cayenne pepper.
• Regional Variations:
  • Tamil Nadu: Often includes a small amount of jaggery (gur) to balance the sourness.
  • Kerala: May include a pinch of black pepper and a squeeze of lime juice.
  • Andhra: Known for its spicier rasam, often with a generous amount of red chili powder.
• Festival Adaptations: During Pongal or Onam, rasam is often served as part of a larger festive meal.

Serving Suggestions

Rasam is incredibly versatile! Here are a few ideas:

• With a steaming bowl of rice – a classic combination!
• As a soup on its own, especially when you’re feeling unwell.
• With idli or dosa for a complete South Indian breakfast.
• Alongside a simple vegetable stir-fry.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for longer storage – just thaw it completely before reheating.

FAQs

What is Rasam and what are its health benefits?

Rasam is a traditional South Indian soup known for its tangy, spicy, and savoury flavours. It’s believed to aid digestion, boost immunity, and relieve cold and cough symptoms.

What is the best type of tamarind to use for Rasam?

Both tamarind paste and pulp work well. I prefer pulp for a more authentic flavour, but paste is more convenient.

Can I make Rasam paste ahead of time? How should I store it?

Yes! You can make the masala paste ahead of time and store it in an airtight container in the refrigerator for up to a week, or in the freezer for longer storage.

What can I serve with Rasam besides rice?

Idli, dosa, vada, or even a simple vegetable stir-fry all pair beautifully with rasam.

How do I adjust the sourness/tanginess of the Rasam?

Add more tamarind extract for a tangier rasam, or a pinch of jaggery (gur) to balance the sourness.

Enjoy this little piece of South India in your kitchen! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!