Tomato Rasam

Easy South Indian Tomato Rasam with Dal – finally!

Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

5 years of food blogging and I am yet to share something that I eat almost everyday – The famous South Indian Tomato Rasam!

It is tangy, spicy and aromatic. It goes well with rice, vadas or as is like a soup. This versatile dish is one of the most loved soup/side among South Indians – and rightly so.

Tomato Rasam with Dal takes 30-45 minutes tops, if you have everything on hand. It is something we make almost on a daily basis.  

Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

Before you go on to the recipe, you will need some useful information –

  1. Tamarind Extract – Learn how to make it at home. Or you can use store-bought paste & dilute it to suit your taste
  2. Rasam Powder – We always make our own Rasam Powder. But you can buy it too

How to make South Indian Tomato Rasam with Dal – Printable Recipe

Tomato Rasam
 
Prep time
Cook time
Total time
 
Spicy, tangy and flavorful south Indian soup that doubles up as a side. It can be eaten mixed with rice or as is like a soup. Get recipe for Tomato Rasam here
Author:
Recipe type: Main
Cuisine: South Indian
Serves: 4-6
Ingredients
  • ¼ cup thick Tamarind Extract
  • 3 cups Water
  • 1 cup cooked Tuvar Dal (split Pigeon Peas)
  • 2-3 Tomatoes, chopped into 1-2 inch pieces
  • 3 Tablespoons Rasam Powder (adjust for spice preference)
  • 1 Tablespoon Salt (adjust to taste)
  • ½ teaspoon Hing / Perungaayam (Asafetida powder)
For tempering & garnish
  • 2 teaspoons Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds (jeera)
  • handful of chopped Curry Leaves
  • handful of chopped Coriander Leaves
Tamarind Extract - use store bought or make at home with tamarind fruit as follows -
  • Soak the tamarind fruit pieces in warm water for 5-10 minutes to soften it
  • Use your hands to squeeze out all the pulp out of it. Add some more water if required to facilitate the process.
  • Fish out the remains of the tamarind and discard it. Just use the pulp.
Rasam Powder - make at home or buy from the store
Instructions
  1. Make or buy the Rasam Powder. This is crucial to making this Rasam. I prefer using the homemade mix.
  2. Extract the juice out of some tamarind and make tamarind water.
  3. Also cook some Dal / Lentils ahead of time. You can use a day-old cooked yellow lentils too. While hot, smash them roughly.
To make the tomato rasam
  1. Mix the tamarind extract with 2 cups of water.
  2. To the tamarind water, add some chopped tomatoes, salt, asafetida powder (hing) and rasam powder.
  3. Bring it to a boil.
  4. Reduce the flames to medium low and let the soup / rasam boil for about 10 minutes. The liquid should have reduced by half. You are looking for the tomatoes to be cooked well and the raw-smell of the tamarind to go away by cooking it for 10-12 minutes.
  5. Add the smashed lentils, mix well. Add 1 cup of water and let the rasam boil for 5 minutes.
  6. Taste and adjust for salt / rasam powder if required.
For Tempering
  1. Heat oil in a pan.
  2. Add mustard seeds.
  3. When they start to crackle, add the cumin seeds and fry for 5-6 seconds.
  4. Add the curry leaves and fry for just a second.
  5. Add the entire oil mixture to the rasam.
  6. Garnish with some chopped coriander leaves.
To Serve
  1. You can serve this with rice and some stir fried vegetables or chips or fryums.
  2. Or drink this like a soup – hot.
Note
  1. Tomato Rasam stays good in the refrigerator for up to 3 days. Best consumed hot and fresh.
  2. The ingredient measurements are suited to our palate. You can choose to increase / decrease the tamarind, rasam powder etc. to suit your preference.

How to make South Indian Tomato Rasam with Dal – Step by Step Pictures

Make or buy the Rasam Powder. This is crucial to making this Rasam. I prefer using the homemade mix. Click here for the recipe.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

Extract the juice out of some tamarind and make tamarind water. Here is a useful tutorial on how to make tamarind water at home. You can also alternatively used tamarind paste & dilute it with water.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

Also cook some Dal / Lentils ahead of time. You can use a day-old cooked yellow lentils too. While hot, smash them roughly.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

To the tamarind water, add some chopped tomatoes, salt, asafetida powder (hing) and rasam powder.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

Bring it to a boil. Reduce the flames to medium low and let the soup / rasam boil for about 10 minutes. The liquid should have reduced by half. You are looking for the tomatoes to be cooked well and the raw-smell of the tamarind to go away by cooking it for 10-12 minutes.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

Add the smashed lentils, mix well. Add some more water and let the rasam boil for 5 minutes. Taste and adjust for salt / rasam powder if required.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

Another crucial part of making a tomato rasam is tempering. This adds more flavor to the soup. Heat oil in a pan. Add mustard seeds. When they start to crackle, add the cumin seeds and fry for 5-6 seconds. Add the curry leaves and fry for just a second. Add the entire oil mixture to the rasam. Garnish with some chopped coriander leaves.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

You can serve this with rice and some stir fried vegetables or chips or fryums.
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

Or drink this like a soup – hot. Tomato Rasam stays good in the refrigerator for up to 3 days. Best consumed hot and fresh
Tomato Rasam with Dal Recipe | How to make quick south Indian Rasam or Sathumudhu with step by step pictures by Kavitha R of Foodomania.com

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