Authentic Tomato Rasam Recipe – Tamarind & Spice South Indian Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Rasam Recipe – Tamarind & Spice South Indian Soup

Hey everyone! If you’ve ever been to South India, you know rasam is a staple. It’s that comforting, tangy, and slightly spicy soup that just hits the spot, especially with a steaming plate of rice. I first made this when I was missing home and craving my grandmother’s cooking – it wasn’t quite the same, but it definitely warmed my soul! Today, I’m sharing my go-to tomato rasam recipe with you. It’s surprisingly easy to make and bursting with flavour.

Why You’ll Love This Recipe

This tomato rasam isn’t just delicious; it’s also incredibly versatile. It’s a light yet satisfying soup, perfect as a starter or a comforting meal on its own. Plus, it’s known for its digestive properties – a little something my amma (mom) always told me! It’s quick to whip up, taking only about 10 minutes from start to finish, and it’s a fantastic way to experience the vibrant flavours of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this amazing rasam:

• 1 tablespoon Tamarind
• 1 Tomato
• 3 cups Water
• ¼ teaspoon Sugar
• ⅛ teaspoon Asafoetida (Hing)
• ⅛ teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Coriander seeds
• ¾ tablespoon Black pepper
• 1 teaspoon Cumin seeds
• 7 Green chillies
• 7 Garlic flakes
• 2 teaspoons Ghee
• ½ teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves
• Fresh coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a good rasam.

• Tamarind: This is key for that signature tangy flavour. I prefer using tamarind pulp, but you can use tamarind paste too – just adjust the quantity. About 1 tablespoon of pulp is equivalent to 2 tablespoons of concentrate.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour that’s essential in South Indian cooking. A little goes a long way, so don’t overdo it.
• Spice Levels & Tomato Use: Rasam spice levels vary a lot regionally. Some families love it fiery hot, while others prefer a milder flavour. Feel free to adjust the number of green chillies to your liking. Also, the amount of tomato used can vary. Some recipes use more for a richer, thicker rasam. I like this balance, but you can add another half tomato if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in ¾ cup of hot water for about 10-15 minutes. Once softened, squeeze out all the juice, discarding the pulp.
2. Now, let’s get those spices ready. Coarsely crush the coriander seeds, black pepper, cumin seeds, and green chillies using a mortar and pestle (the traditional way!) or a spice grinder.
3. Add the garlic flakes to the crushed spices and lightly crush them again. You don’t want a paste, just slightly broken down.
4. In a pot, combine the tamarind extract, 2 cups of water, the crushed spice mix, chopped tomato, salt, sugar, turmeric powder, and asafoetida.
5. Bring the mixture to a gentle heat. You’ll notice it starts to get frothy – that’s a good sign! Don’t let it boil, though. Once frothy, immediately remove it from the heat.
6. Now for the tempering! Heat the ghee in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds and curry leaves. Fry for a few seconds until fragrant.
7. Pour this lovely tempered ghee into the rasam. Give it a good stir.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t boil the rasam after adding the tamarind extract. Boiling can make it bitter.
• Adjust the salt and sugar to your taste. Rasam should have a perfect balance of sour, sweet, and spicy.
• For a smoother rasam, you can strain it through a fine-mesh sieve before serving.

Variations

Rasam is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil. Coconut oil works beautifully!
• Spice Level Adjustment: My friend, Priya, loves her rasam really spicy, so she adds an extra 2-3 green chillies. Feel free to experiment!
• Festival/Special Occasion Adaptations: During Pongal, we often add a handful of lentils to the rasam for extra heartiness. For a South Indian Sadhya (feast), rasam is a must-have, and we usually make a slightly sweeter version.

Serving Suggestions

Rasam is traditionally served with hot rice. A dollop of ghee on the rice takes it to another level! It also pairs wonderfully with sambar, poriyal (stir-fried vegetables), and appalam (papadums).

Storage Instructions

You can store leftover rasam in an airtight container in the refrigerator for up to 2-3 days. The flavours actually develop even more overnight! Just reheat gently before serving.

FAQs

Let’s answer some common questions:

• What is Rasam and its health benefits? Rasam is a thin, watery soup originating from South India, known for its digestive properties. It’s believed to aid digestion, boost immunity, and relieve congestion.
• Can I use rasam powder instead of whole spices? Yes, you can! Use about 1-2 teaspoons of rasam powder, adjusting to your taste. However, the flavour won’t be quite as fresh and vibrant as using whole spices.
• How do I adjust the sourness/tanginess of the rasam? Add a little more tamarind extract for a tangier rasam, or a pinch of sugar to balance it out.
• What is the best rice to serve with rasam? Traditionally, a short-grain rice like Sona Masuri is used. But any fluffy, steamed rice will work well.
• Can I make rasam ahead of time? Absolutely! Rasam actually tastes better the next day as the flavours meld together. Just store it in the fridge and reheat when you’re ready to enjoy.