Authentic Tomato Rasam Recipe- South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Rasam Recipe – South Indian Comfort Food

Hey everyone! If you’re craving a warm, comforting bowl of South Indian goodness, you’ve come to the right place. Today, I’m sharing my family’s treasured Tomato Rasam recipe. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the sound of happy chatter. Rasam is more than just a soup; it’s a hug in a bowl, perfect for a chilly evening or when you’re feeling a little under the weather.

Why You’ll Love This Recipe

This Tomato Rasam is a beautiful balance of tangy, spicy, and savory flavors. It’s surprisingly easy to make, even if you’re new to South Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, idli, or dosa. Trust me, once you try this, it’ll become a regular in your rotation!

Ingredients

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

• 1 medium-sized tamarind (gooseberry size)
• 1 big tomato
• 1 tsp sambar powder
• 1-2 nos green chillies
• 2-3 cups water
• 2 tbsp cooked toor dal (approx. 60g)
• 1 tsp jaggery (approx. 10g)
• As needed salt & turmeric powder
• ½ tsp cooking oil
• 1 tsp chana dal (approx. 7g)
• ½ tsp urad dal (approx. 3g)
• 5 nos curry leaves
• 2 tsp coriander seeds (approx. 12g)
• 1 no red chilli
• ½ tsp pepper corns (approx. 2.5g)
• ½ tsp cumin seeds (approx. 2.5g)
• 1.5 tbsp grated coconut (approx. 15g)
• 1 pinch hing (asafoetida)
• 1 tsp ghee
• ½ tsp mustard seeds (approx. 2.5g)
• Few curry leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your rasam:

• Tamarind: I prefer using a good quality, plump tamarind. The darker it is, the more flavorful it will be. You can find these at most Indian grocery stores.
• Sambar Powder: The heart of any good rasam! There are so many blends available. I like a Madras sambar powder for its robust flavor, but feel free to experiment with different brands to find your favorite.
• Spice Level: Don’t be shy with the green chillies if you like a kick! But remember, you can always add more later. My family prefers a medium spice level, so I usually stick to one green chilli.
• Type of Dal: Toor dal is traditional, but you can substitute with moong dal if you prefer a lighter texture. Just make sure it’s well-cooked and slightly mashed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, reserve 2 tablespoons of cooked toor dal. Mash it with about ¼ cup of water and set it aside – this adds a lovely creaminess to the rasam. Also, grind your tomato into a smooth paste.
2. In a pot, combine the tamarind, tomato puree, sambar powder, green chillies, turmeric powder, salt, and a pinch of hing. Add 2-3 cups of water and bring it to a boil. Let it simmer for about 5 minutes to let the flavors meld.
3. Now for the magic spice blend! Heat ½ teaspoon of oil in a pan and roast the chana dal, urad dal, curry leaves, coriander seeds, red chilli, peppercorns, cumin seeds, and hing until fragrant. Add the grated coconut at the very end and roast for another minute. Let it cool slightly, then grind it into a smooth paste.
4. Add this ground paste and the mashed dal to the rasam. Stir well and add the jaggery. Simmer for another 5-7 minutes, or until the rasam has slightly thickened.
5. Time for the tempering! Heat 1 teaspoon of ghee in a small pan. Add the mustard seeds and let them splutter. Then, add a few curry leaves. Pour this fragrant tempering over the rasam.
6. Garnish with fresh coriander leaves.

Expert Tips

• Don’t skip the resting period! Letting the rasam rest for 30-60 minutes allows the flavors to develop and deepen.
• If the rasam is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan-friendly oil like coconut oil or sesame oil for the tempering.
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of red chilli powder, to adjust the heat.
• Festival/Special Occasion Adaptations: During Makar Sankranti, some families add a handful of freshly harvested rice to the rasam for extra heartiness.
• Tomato Variety: Roma tomatoes work wonderfully, but any ripe, flavorful tomato will do.

Serving Suggestions

Tomato Rasam is best served hot with a generous scoop of steamed rice. It also pairs beautifully with idli, dosa, or vada. A side of papadums adds a nice crunch!

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 before serving.

FAQs

What type of rice pairs best with Tomato Rasam?

A simple steamed white rice is the classic pairing. But you can also use brown rice or basmati rice for a slightly different flavor.

Can I make the rasam paste ahead of time?

Absolutely! You can make the spice paste a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to make the rasam.

How do I adjust the sourness of the rasam?

If the rasam is too sour, add a little more jaggery. If it’s not sour enough, add a squeeze of lemon juice or a bit more tamarind extract.

What is the role of hing (asafoetida) in this recipe?

Hing adds a unique savory flavor and aids in digestion. It’s a key ingredient in many South Indian dishes.

Can I use store-bought tamarind paste instead of a whole tamarind piece?

Yes, you can! Use about 2-3 tablespoons of tamarind paste and adjust the water accordingly. Just make sure to check the ingredients list to ensure it’s pure tamarind paste without any added sugars or preservatives.