Tomato Rasam


This awesome recipe is from Alfred Prasad , Chef at Tamarind Restaurant, UK. I have made few changes , just to keep it simple but the process and ingredients are the same.

Here is the link to the original recipe :


Tomato Rasam:


1.     Making spice mixture:

Cumin seeds 1/ 4 th tsp.


Garlic –  4 cloves.

Coarsely grind or mash the above ingredients with rolling-pin or mortar and pestle and set aside.


2.     Preparing stock:

Oil –  2 tbsp.

Tomatoes- 4 (chopped)

Cilantro-1/2 cup

Toor Daal- 5 tbsp.( Soaked in water for an hour)

In a pot, take oil and add the coarsely ground cumin, pepper corn and garlic and fry till you get a nice aroma , making sure not to burn. Add chopped tomatoes, cilantro and  toor daal and  3 cups of water and let it boil. Let the mixture boil with lid closed for about 25 minutes on medium heat and strain the mixture with colander after it cools down. Keep the stock and throw away the rest.


3.     Seasoning and finish:

Oil-1 tbsp.

Mustard-1/4 th tsp.

Curry leaves-4-5 springs

Dried red chilli-2

asafoetida – A pinch

Ready tomato paste-2 tbsp.( I use Amy’s)

Red chili powder ½ tsp. or more

Turmeric powder-1/4 th tsp.

Salt-3/4 th tsp.(more or less as per your taste)

In a separate small pan, prepare seasoning by heating 1 tbsp. of oil and adding mustard, asafoetida, curry leaves, dried red chili and  to the stock you prepared.

Now add tomato paste, red chili powder, turmeric powder, salt to the stock and let it boil for another 10 minutes. This is the right time for you check the consistency of the rasam and add more water if needed. Water evaporates depending on your cooking process time and lid open or closed, so adjust dilution as needed.

4.    Garnish:

Garnish with chopped fresh cilantro if needed.

Note: Ready tomato paste in the recipe will give a nice color and tomato flavor to the rasam. But you can skip it if you do not want to use it.


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