Indian Tomato Rasam

Ingredients

• 4 ripe tomatoes, chopped
• 1 tbsp tamarind paste
• 1 tbsp rasam powder (or 1 tsp each cumin, coriander, pepper)
• 1/2 tsp turmeric
• 3 garlic cloves, crushed
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chillies
• 10 curry leaves
• 1 tsp jaggery or sugar
• 2 tbsp ghee
• 1 litre water
• Coriander to finish
• Salt

Instructions

1. Boil the tomatoes in water 10 min; mash with the back of a spoon.
2. Add tamarind, turmeric, garlic, rasam powder, jaggery, salt; simmer 5 min.
3. Heat ghee in a small pan; temper mustard, cumin, chillies and curry leaves.
4. Pour over the rasam.
5. Top with fresh coriander.

Serving suggestions

• Sip from a small cup or pour over rice with a vegetable.

Storage & reheating

Best fresh; keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions