Wednesday, May 13, 2015

Tomato Rasam

Rasam is an essential part of every South Indian meal. When I feel lazy to cook, I mostly prepare this easy tomato rasam or thakaali rasam with a simple potato fry, which makes a divine lunch to me. This recipe has a tangy flavor. This is my version with very little changes according to our taste. Do give it a shot. Here you go with the recipe.


  • Ripe tomatoes (chopped) - 3 
  • Tamarind paste - 1tbsp (thick)
  • Rasam powder - 1tsp 
  • Curry leaves - few 
  • Cilantro (chopped) - 2tbsp 
  • Salt - as needed
  • Jaggery - 1/2 tsp 
  • Oil - as needed 
  • Mustard - 1tsp 
  • Jeera - 1tsp 
  • Red chillies - 2 


  • In 1/4cup of  hot water dissolve the tamarind paste and keep aside. 
  • Heat oil in a kadai. Add mustard, jeera, red chillies and curry leaves. 
  • Add chopped tomatoes along with salt, allow it to cook till mushy in medium flame.

  • Now add 2 1/2 cups of water, 1/4 cup of tamarind water and allow it to boil for 4-5 minutes. Lastly add rasam powder, jaggery and just allow it to boil for a second. 
  • Switch off the flame. Add chopped cilantro and close it immediately to retain the aroma of the rasam. 
  • Serve hot rasam with steamed rice and potato fry or have as soup. 

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