Authentic Tomato Rasam Recipe – Kerala Style Soup with Hing

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Rasam Recipe – Kerala Style Soup with Hing

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure soul food. It’s light, flavorful, and just…hits the spot. Today, I’m sharing my family’s cherished Kerala-style Tomato Rasam recipe. It’s a little different from the more common dal-based rasams, and honestly, it’s my absolute favorite. I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen!

Why You’ll Love This Recipe

This Tomato Rasam is more than just a soup; it’s a hug in a bowl. It’s incredibly easy to make, ready in under 30 minutes, and packed with vibrant flavors. The tangy tomatoes, aromatic spices, and a hint of asafoetida (hing) create a symphony of tastes that’s both comforting and invigorating. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 2 large tomatoes
• 1 tsp ghee (clarified butter)
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp urad dal (split black lentils)
• 6 curry leaves
• 3 dry chillies
• 2 garlic pods, crushed
• 3 shallots, crushed
• A pinch of asafoetida (hing/kaaya podi)
• ¼ tsp turmeric powder
• 1 cup water (240ml)
• 1 tbsp black pepper powder
• Salt to taste
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this rasam special:

• Ghee: Don’t skip the ghee! It adds a richness and aroma that’s just unmatched. It’s a cornerstone of South Indian cooking. (About 15ml)
• Asafoetida (Hing): This might seem like an odd ingredient, but trust me. It adds a unique savory depth and aids digestion. A little goes a long way!
• Kerala Shallots: If you can find them, Kerala shallots are smaller and sweeter than regular shallots. They really elevate the flavor. But regular shallots work just fine too!
• Ripe Tomatoes: Seriously, use ripe tomatoes! They’re sweeter and will give you the best flavor and color for your rasam. The riper, the better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the tomatoes in water until they’re nice and soft. This usually takes about 10-15 minutes. Once cooled, drain them and grind into a smooth paste. Set this aside – this is the heart of our rasam!
2. Now, heat the ghee in an earthen pot (chatti) if you have one – it adds a lovely earthy flavor! If not, any saucepan will do. Add the mustard and cumin seeds. Wait until they splutter and dance in the hot ghee.
3. Next, add the urad dal, curry leaves, and dry chillies. Fry them briefly, just until the dal turns golden and fragrant. Be careful not to burn them!
4. Toss in the crushed garlic and shallots. Sauté until they soften and become beautifully aromatic. This is where your kitchen will start smelling amazing.
5. Sprinkle in the asafoetida and turmeric powder. Fry for about a minute, letting the flavors bloom.
6. Pour in the tomato paste and water. Bring it to a simmer and let it cook on low heat for 8-10 minutes, until it thickens slightly.
7. Finally, season with black pepper powder and salt. Give it a good stir and adjust the seasoning to your liking.
8. Garnish with fresh coriander leaves. Serve hot with rice or enjoy it as a soothing soup!

Expert Tips

• The Chatti Factor: Traditionally, rasam is cooked in an earthen pot (chatti). It’s believed to enhance the flavors. But don’t worry if you don’t have one!
• Tomato Consistency: If you prefer a smoother rasam, you can strain the tomato paste before adding it to the pot.
• Spice it Up: Don’t be afraid to adjust the amount of dry chillies to suit your spice preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with any cooking oil, like coconut oil or vegetable oil. It works beautifully!
• Spice Level: If you like things extra spicy, add an extra dry chilli or a pinch of chilli powder. My friend, Priya, always adds a tiny bit of Kashmiri chilli powder for color and mild heat.
• Festival Adaptations: This rasam is often made during Pongal and Onam festivals in South India. It’s a staple in festive meals!
• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

Tomato Rasam is incredibly versatile!

• It’s fantastic served with a steaming bowl of rice.
• It’s also delicious on its own as a light and comforting soup.
• You can even pair it with idli or dosa for a complete South Indian meal.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is the significance of cooking Rasam in an earthen pot (chatti)?

The porous nature of the earthen pot allows for even heat distribution and is believed to impart a unique earthy flavor to the rasam.

Can I use tomato puree instead of grinding fresh tomatoes?

While fresh tomatoes are best, you can use tomato puree in a pinch. Use about 1 ½ cups of good-quality tomato puree.

What is asafoetida (hing) and why is it used in Rasam?

Asafoetida is a resin with a pungent aroma that adds a unique savory depth to the rasam. It also aids in digestion.

How can I adjust the tanginess of the Rasam?

You can adjust the tanginess by adding a squeeze of lemon juice or a tiny pinch of tamarind paste.

What is the best type of rice to serve with Tomato Rasam?

A fluffy, short-grain rice like sona masoori or parboiled rice is the perfect accompaniment to Tomato Rasam.