Authentic Tamarind Tomato Rasam Recipe – South Indian Soup

Last Updated on 4 months by Neha Deshmukh

Authentic Tamarind Tomato Rasam Recipe – South Indian Soup

Hey everyone! If you’re craving a comforting, flavorful soup that’s also incredibly good for you, you have to try this Tamarind Tomato Rasam. It’s a South Indian staple, and honestly, it’s my go-to when I’m feeling a little under the weather or just need a warm hug in a bowl. I first learned to make this from my grandmother, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the tangy, spicy flavors are just… chef’s kiss.

Why You’ll Love This Recipe

This Rasam isn’t just delicious; it’s a powerhouse of flavor and health benefits! It’s light yet satisfying, perfect as a starter, a side dish, or even a complete meal with rice. Plus, it’s packed with digestive spices, making it a wonderful choice after a heavy meal. You’ll love how quickly it comes together, and the aroma while it simmers is simply divine.

Ingredients

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

• 2 tablespoons tamarind
• 1 medium-sized tomato
• 2 to 2.25 cups water (about 475-540ml)
• 1 to 2 tablespoons chopped coriander leaves
• 2 tablespoons oil
• 0.5 teaspoon black peppercorns
• 1.5 teaspoon cumin seeds
• 4 to 5 garlic cloves
• 3 to 4 dry red chilies
• 0.25 cup coriander leaves with stems (optional, but adds great flavor!)
• 0.75 teaspoon mustard seeds
• 0.25 teaspoon asafoetida powder (hing)
• 10 to 12 curry leaves

Ingredient Notes

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

• Tamarind: There are a few varieties. I prefer the pulp form for convenience, but you can use tamarind blocks too. Just soak them in warm water for a bit longer.
• Tomato: Ripe, juicy tomatoes are best. Roma tomatoes work well, but any good quality tomato will do.
• Dry Red Chilies: The type of chili you use will affect the spice level. Byadagi chilies give a lovely color with mild heat, while Guntur chilies pack a punch! Feel free to adjust the quantity to your liking.
• Coriander Stems: Don’t throw these away! They’re full of flavor. Roughly chop them and add them to the spice mix.
• Asafoetida (Hing): This might smell a little funky on its own, but it adds a wonderful savory depth to the Rasam. It’s also known for its digestive properties. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 cup of water for about 30-40 minutes. If you’re short on time, 15-20 minutes in hot water works too. Once softened, squeeze out all the pulp into the water and strain it to remove any seeds or fibers.
2. Next, roughly crush the tomato and mix it with the tamarind pulp. Set this aside.
3. Now, let’s make the spice mix. Grind the black peppercorns, cumin seeds, garlic cloves, dry red chilies, and coriander stems (if using) into a coarse powder. You can use a spice grinder or a mortar and pestle.
4. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them crackle. Then, add the cumin seeds and curry leaves.
5. Add the tamarind-tomato mixture and the ground spice mix to the pan. Stir well to combine everything.
6. Pour in the remaining 2 cups of water, season with salt, and bring the mixture to a boil.
7. Reduce the heat and simmer for about 5 minutes, or until the tomatoes have softened.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the simmering step! It allows the flavors to meld together beautifully.
• Adjust the salt to your taste. Tamarind can be quite tart, so you might need a little extra salt to balance it out.
• For a smoother Rasam, you can blend the tomato-tamarind mixture before adding it to the pan.

Variations

Rasam is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden ingredients.
• Spice Level Adjustment: If you like it spicier, add more red chilies or a pinch of cayenne pepper. For a milder version, reduce the number of chilies or remove the seeds.
• Festival/Occasion Adaptations: During Pongal, we often make a slightly sweeter Rasam with a touch of jaggery. For a South Indian Sadhya, it’s typically served as part of a multi-course meal. My friend makes a version with lentils for extra protein!

Serving Suggestions

Rasam is fantastic on its own, but it’s even better with…

• A steaming bowl of rice.
• Idli or Dosa for a complete South Indian breakfast.
• As a comforting soup on a chilly day.
• A side to any Indian meal.

Storage Instructions

Leftover Rasam can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can also freeze it for longer storage.

FAQs

Let’s answer some common questions:

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

Honestly, any type works! Pulp form is easiest, but blocks are fine too – just soak them longer.

Can I make Rasam ahead of time?

Absolutely! It actually tastes better the next day.

How can I adjust the sourness/spiciness of the Rasam?

Adjust the amount of tamarind for sourness and red chilies for spiciness.

What is the purpose of adding asafoetida (hing) to Rasam?

It adds a unique savory flavor and aids digestion.

Can I use tomato paste instead of fresh tomatoes?

You can, but fresh tomatoes give a brighter flavor. If using paste, use about 2 tablespoons and add a little extra water.

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