Authentic Tomato Rasam Recipe – South Indian Soup with Pepper & Tamarind

Last Updated on 6 months ago by Neha Deshmukh

Authentic Tomato Rasam Recipe – South Indian Soup with Pepper & Tamarind

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure magic. It’s that perfect blend of tangy, spicy, and warm – a hug in a bowl, really. I remember my grandmother making this on rainy days, and the aroma would fill the entire house. Today, I’m sharing my go-to Tomato Rasam recipe, a South Indian classic that’s surprisingly easy to make and incredibly satisfying. It’s a little different from the more traditional versions, with a lovely tomato base that adds a beautiful depth of flavour.

Why You’ll Love This Recipe

This Tomato Rasam isn’t just delicious; it’s also incredibly versatile. You can enjoy it as a light soup on its own, or pair it with steamed rice and a dollop of ghee for a complete meal. It’s quick to make – perfect for a weeknight dinner – and packed with flavour. Plus, it’s a fantastic way to soothe a sore throat or boost your digestion. Honestly, what’s not to love?

Ingredients

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

• Small gooseberry size Tamarind
• 1 Tomato, medium
• 1 tsp Pepper corns (Milagu)
• ¼ tsp Cumin seeds (Jeeragam)
• 2 Garlic cloves
• ¼ tsp Pepper powder
• ⅛ tsp Turmeric powder
• A pinch of Hing (Asafetida)
• As needed Salt & water
• ¼ tsp Sugar
• 2 tsp Ghee
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 Red chilli, dry
• Few Curry leaves
• To garnish: Coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

• Tamarind: The star of the show! I prefer using a good quality, sour tamarind. You can find it in Indian grocery stores. If using tamarind pulp, start with about 2 tablespoons and adjust to taste.
• Milagu/Pepper corns: Black peppercorns are traditional, but you can experiment with other varieties like Malabar peppercorns for a more complex flavour.
• Ghee: Ghee adds a wonderful richness. Homemade ghee is amazing if you have the time, but good quality store-bought ghee works perfectly well too.
• Hing/Asafetida: This little pinch adds a unique umami flavour. It’s quite potent, so a little goes a long way! If you don’t have hing, you can skip it, but it really does add something special. A tiny pinch of garlic powder can be a substitute in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 cup of water for about 20 minutes. Once softened, squeeze out all the juice, discarding the pulp.
2. Chop the tomato and crush it slightly. Add it to the tamarind extract along with salt, turmeric powder, hing, and curry leaves. Give it a good mix.
3. Now, let’s grind the spices. Coarsely grind the pepper corns, cumin seeds, and garlic cloves together. You can use a mortar and pestle or a small spice grinder.
4. Heat the ghee in a kadai (or a saucepan). Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds and red chilli, and sauté for a few seconds.
5. Pour in the tamarind extract (mixed with tomato and spices) and another 1 cup of water. Bring the mixture to a boil.
6. Mix in the ground pepper-cumin-garlic powder and ¼ cup of water. Simmer for about 5-7 minutes, or until the rasam froths up nicely. This is a good sign!
7. Turn off the heat. Garnish with fresh coriander leaves and a sprinkle of pepper powder.
8. Serve hot!

Expert Tips

• Don’t overcook the rasam after adding the spice paste. Simmering gently is key to developing the flavours without making it bitter.
• Taste and adjust the salt and tamarind levels to your liking. Everyone has their own preference!
• For a smoother rasam, you can strain it before serving. I usually don’t bother, but it’s up to you.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Rasam: Simply substitute the ghee with a neutral-flavored oil like sunflower or coconut oil.
• Spice Level Adjustment: If you like it fiery, add another red chilli or a pinch of cayenne pepper. For a milder flavour, reduce the amount of pepper corns.
• Festival Adaptations: During Pongal or Sankranti, I sometimes add a handful of lentils to the rasam for extra heartiness.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

Rasam is incredibly versatile. Here are a few ways to enjoy it:

• As a Soup: Perfect on its own, especially when you’re feeling under the weather.
• With Rice: A classic combination! Mix it with steamed rice and a generous dollop of ghee.
• With Idli or Dosa: Rasam makes a wonderful accompaniment to South Indian breakfast staples.

Storage Instructions

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

FAQs

Let’s answer some common questions:

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

A sour, good-quality tamarind is best. Look for tamarind that is pliable and not too brittle.

Can I make rasam ahead of time?

Yes! Rasam actually tastes better the next day. You can make the base (tamarind extract and tomato mixture) ahead of time and finish it with the tempering just before serving.

What are the health benefits of rasam?

Rasam is known for its digestive properties and is often used as a remedy for colds and coughs. It’s also a good source of Vitamin C and antioxidants.

What is the purpose of hing in rasam?

Hing adds a unique umami flavour and aids in digestion. It’s a key ingredient in many Indian dishes.

Can I use a different type of chili for tempering?

Absolutely! You can use any dry red chilli you prefer. Bird’s eye chillies will add a lot of heat, while Kashmiri chillies will add colour and mild flavour.

Enjoy this comforting and flavourful Tomato Rasam! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!