Tomato Rasam

Tomato Rasam  is also know as Chaary, Saaru or Kabir, it is a South Indian Soup, it prepared using tamarind juice usually but today I share a unique recipe, and prefect for the soul food / comforting meal, it’s very jiffy to prepare it was outstanding love da aroma, and taste. Rasam is mostly use to prepare with steamed lentils and add along with veggie, for this rasam i dont use lentils. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.


It is eaten with stem rice or separately as a spicy soup prefect for the winter season.  In a traditional meal, it is preceded by a sambar rice, well I had with Chicken Machboos and Middle East Beauty will shortly share.

Recipe Courtesy – Shubha (Meri Rasoi)

For home made Rasam Pwd. u can go through Shubha (Meri Rasoi) and many more amazing recipes.


1/2 cup heaped  chopped tomatoes

2 Clove Garlic

2 tbsp powdered Jaggery

2 green chillies (Slit lengthwise)

3 tbsp Rasam Pwd.

2 tbsp fresh Cilantro (Chopped)

Salt as per taste

For Blend :

1/4 cup freshly grated coconut

1/2 cup heaped

3 Curry Leaves

A small piece of tamarind about 8 grams

For the tempering :

1 tsp Ghee

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

5-6 Curry Leaves

2  broken dried red chillies


Method :

Take a deep pot add chopped ½ heaped tomato with 2 cups of water, add jaggery, green chilly & garlic. Cook for 10 minutes, switch of the flame.

While the tomatoes are cooking, take a blender add fresh coconut, ½ heaped tomato, tamarind, curry leaves, and blend to smooth paste.

Add the ground paste to it, add rasam pwd, check the consistency if it seems thick, add little water and adjust to desire consistency and add salt according to taste.

Bring it to a boil  and then simmer for 5 minutes. Add the chopped cilantro and turn off the heat.

Heat on the flame keep the pan @ medium heat add 1 tsp ghee, when it’s hot add the tempering ingredient add the cumin seeds, mustard seeds, dried red chillies and curry leaves, when the seeds start to splutter, turn off the heat and add the tempering to the rasam.

Serve the rasam stem white rice / any rice.

Enjoy !!!!!!!!!!!!!!!

Love Linda 

Note : 

  • Easy and can be made in bulk and refrigerated for 2 days.
  • Also can have a hot piping soup prefect for the winter.




For Boiling Tomato, Green Chilly, Clove of Garlic & Jaggery.


Blend Smooth Paste.



8 thoughts on “Tomato Rasam

    1. O Woooow glad u like, I too ♡ darling Tomato Rasam but ma hubby dont like tangy flavor much but dis recipe I tried I was really outstanding do try I m sure u will enjoy & thx a bunches ♡♡♡♡♡

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s