Tomato Rasam


1 cup chopped tomatoes
3 cups water
3 Red dried chillies
10 curry leaves
A pinch of hing
½ teaspoon of mustard seeds
½ teaspoon of cumin seeds
salt to taste
1 teaspoon of turmeric powder
2 tablespoon of oil

For rasam powder:

1 dried broken red chilli
2 tablespoon of chana dal
2 tablespoon of coriander seeds
1 teaspoon of cumin seeds
4-5 methi seeds
10 pepper


  1. Grind the rasam powder ingredients into a fine powder and keep it aside.
  2. In a pot heat 1 tablespoon of oil and add cumin seeds, tomatoes, salt, turmeric powder and saute it on medium to low flame till the tomatoes are well cooked and mushy.
  3. Mash the tomatoes a little and add water to it.
  4. Taste it and adjust the salt if needed.
  5. Boil the rasam for atleast 5-8 minutes on medium flame. You can even add a tablespoon of tamarind paste if the sourness of rasam is not enough.
  6. Add the rasam powder and cook it for another 2 minutes.
  7. In a tadka pan, heat oil and add mustard seeds, 3 dried red chillies and fry till the mustard seeds starts spluttering. Add hing and curry leaves. Transfer this tadka into the boiling rasam.
  8. Cook for a minute more. Garnish with coriander leaves and cover it with a lid after turning off the flame, so that the flavours doesn’t escape.
  9. Serve it hot with rice and papads of your choice.