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tomato rasam recipe

simple rasam recipe without dal - with tomatoes and tamarind
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Keyword: rasam recipe
Servings: 4 servings
Author: Jinoo Jayakrishnan
Pin Recipe


  • 1 lemon sized tamarind
  • 3 medium tomatoes
  • 1/4 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp pepper corns
  • 1/2 tsp chana dal
  • 1/2 tsp coriander seeds
  • 1 no red chilli
  • 1 sprig curry leaves
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 4 cloves garlic crushed
  • 1 sprig curry leaves
  • 4 nos small onions - crushed
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 pinch asafoetida
  • 1/2 tsp rasam powder
  • 1/4 tsp jaggery
  • 2 tbsp chopped coriander leaves


  • take a lemon sized tamarind and soak it in water for 15-20 minutes. crush it well with hands to extract the pulp and keep the tamarind water ready. 
  • take 3 large local tomatoes, cumin seeds, peppercorns, coriander seeds, red chillies, curry leaves, chana dal, fenugreek seeds and grind it to coarse paste.
  • heat coconut oil in a pan. crackle mustard seeds and then add crushed garlic, crushed small onions, curry leaves and turmeric powder. fry for 5 seconds.
  • immediately add the ground paste, tamarind water and salt.
  • add more water if required to thin the consistency of rasam. I used 2 cups to make tamarind water. 1 cup extra plain water. further add asafoetida a pinch, rasam powder
  • lastly, add jaggery mix well and let it come to a rolling boil. 
  • when it reached the rolling boil, add chopped coriander, mix well and switch off. IMMEDIATELY CLOSE THE VESSEL. capture the flavour within. serve hot with rice and poriyal.