Tomato Rasam


Tomato Rasam

Tomato Rasam

Spicy Tomato Water


1 tbsp ghee

8-10 black peppercorns

1 ½ tsp cumin seeds

2 large tomatoes, blanched

1 dried red chilli, roasted

1 tbsp coriander leaves, finely-chopped

2-3 pinches cinnamon powder

2-3 pinches clove powder

1 tbsp rasam powder

Salt to taste

2 tsp tamarind pulp

1 tsp jaggery or 1/2 tsp of sugar

1/2 tsp mustard seeds

2 pinches of asafoetida

2 cloves garlic, chopped

4 cups red split gram water

A few curry leaves


1. Heat half a teaspoon of ghee and roast peppercorns and one teaspoon of cumin seeds; powder and keep aside.

2. Chop tomatoes. Blend chilli, coriander leaves, cinnamon and clove powder, rasam powder, salt, tamarind and jaggery with tomatoes to a thick pulp.

3. In a saucepan heat ghee, add mustard, half a teaspoon of cumin seeds, curry leaves, asafoetida and allow it to splutter. Add garlic and stir in carefully with the tomato mixture.

4. Add split gram water, pepper-cumin powder and salt to taste. Simmer for three to four minutes and serve hot.

Note: To make four cups split gram water, cook half cup split gram with four cups of water in pressure cooker. Churn and used as required.

Serves 6



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