Authentic Tomato Rasam Recipe – South Indian Dal & Tamarind Soup

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Rasam Recipe – South Indian Dal & Tamarind Soup

Hey everyone! If you’ve ever been to a South Indian home, chances are you’ve been served a steaming bowl of rasam. It’s the comfort food, a hug in a bowl, and honestly, a bit of a lifesaver when you’re feeling under the weather. I remember my grandmother always making a pot of rasam whenever anyone had a cold – it just works its magic! Today, I’m sharing my family’s cherished recipe for authentic Tomato Rasam. 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 incredibly versatile. It’s a light yet satisfying soup, perfect as a starter or a comforting meal on its own. The tangy tamarind, sweet tomatoes, and aromatic spices create a symphony of flavours that will leave you wanting more. Plus, it’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create this flavourful rasam:

• ¼ cup Tur dal (split pigeon peas) – about 50g
• 1 small piece Tamarind – roughly 20g
• 2 Tomatoes
• ¼ tsp Turmeric Powder – about 1g
• 1 pinch Asafoetida (hing) – about ¼g
• 1 sprig Curry leaves
• To taste Salt
• 2 tsp Coriander seeds – about 10g
• 1.5 tsp Bengal gram Dal (chana dal) – about 7g
• 0.5 tsp Whole black pepper – about 2.5g
• 1 Red chillies
• 1 tbsp Grated Coconut – about 10g
• 1 tsp Ghee (clarified butter) – about 5ml
• 0.5 tsp Mustard seeds – about 2.5g
• 0.5 tsp Cumin seeds – about 2.5g
• Few Curry leaves
• As needed Coriander leaves, for garnish

Ingredient Notes

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

• Tamarind: The star of the show! Tamarind provides that signature tangy flavour. The sourness can vary a lot depending on where it’s from. I usually get mine from a South Indian grocery store, and even then, I always taste the tamarind water before adding it to the rasam to adjust the quantity.
• Tur Dal: This lentil forms the base of the rasam, adding a lovely texture and subtle flavour. Make sure it’s cooked until really soft – almost mushy.
• Rasam Spice Blend: This is where the magic happens! Roasting the coriander seeds, Bengal gram dal, black pepper, and red chillies in ghee releases their aromas and creates a complex flavour profile. Don’t skip the roasting step!
• Asafoetida (Hing): A little goes a long way! It adds a unique savoury note and aids digestion.
• Regional Variations: Some families add a touch of jaggery to balance the sourness, while others prefer a spicier rasam. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in about 1 cup of hot water for 15 minutes. Once softened, squeeze out all the juice, discarding the pulp. Set the tamarind extract aside.
2. In a separate bowl, soak the tur dal in hot water for 15-20 minutes. Then, pressure cook it with about 2 cups of water until it’s super soft. Once cooked, mash it well with a spoon or whisk.
3. Now, for the spice blend! Heat the ghee in a small pan and roast the coriander seeds, Bengal gram dal, black pepper, and red chillies until fragrant – about 2-3 minutes. Add the grated coconut in the last minute and roast for another 30 seconds. Let it cool, then grind it into a fine paste.
4. In a pot, combine the tamarind extract, chopped tomatoes, a sprig of curry leaves, turmeric powder, asafoetida, and salt. Bring it to a simmer and cook until the raw smell of the tamarind disappears – about 5-7 minutes.
5. Add the ground spice paste and the mashed dal to the pot. Pour in about 2-3 cups of water (adjust to your desired consistency). Heat it through, but don’t let it boil! We want a frothy rasam, not a bubbling one.
6. Finally, it’s time for the tempering! In a small pan, heat a teaspoon of ghee. Add the mustard seeds and let them splutter. Then, add the cumin seeds and a few curry leaves. Once fragrant, pour this tempering over the rasam.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overboil the rasam after adding the dal and spice paste. It can change the flavour and texture.
• Adjust the amount of red chilli to your spice preference.
• For a smoother rasam, you can strain the tamarind extract before adding it to the pot.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Spice Level Adjustment: Add more or fewer red chillies to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Festival/Special Occasion Adaptations: During Makar Sankranti, some families add a bit of sesame oil to the tempering. For a South Indian Sadhya (festive vegetarian meal), rasam is a must-have! My aunt always adds a tiny bit of jaggery to her Sadhya rasam.

Serving Suggestions

Rasam is best enjoyed hot with a generous serving of steamed rice. It also pairs beautifully with papadums (Indian crispy wafers) and a side of vegetable stir-fry. It’s also wonderful on its own as a light and comforting soup.

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 flavour might deepen overnight, which some people actually prefer!

FAQs

What is Rasam and its health benefits?

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

Can I use pre-made rasam powder?

Yes, you can! If you’re short on time, using pre-made rasam powder is a convenient option. Start with 1-2 teaspoons and adjust to taste. However, the flavour won’t be quite as complex as using freshly ground spices.

How do I adjust the sourness of the rasam?

Taste the tamarind extract before adding it to the pot. If it’s too sour, add a little water. If it’s not sour enough, add a bit more tamarind. You can also balance the sourness with a tiny pinch of jaggery.

What is the best rice to serve with rasam?

Traditionally, rasam is served with steamed white rice. Sona Masoori rice is a popular choice in South India, but any long-grain rice will work well.

Can I make rasam ahead of time?

Yes, you can! Rasam actually tastes better the next day as the flavours meld together. Just store it in the refrigerator and reheat before serving.