Tomato Rasam

Introduction

Tomato rasam is a thin, peppery South Indian soup — tangy tomatoes simmered with tamarind, garlic, cumin and black pepper, finished with a mustard-seed tempering. Comforting when you have a cold, light on the stomach, and ready in 20 minutes. Serve as a soup or pour over hot rice with a spoon of ghee.

Recipe facts

Preparation time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes. Servings: 4. Difficulty: Easy.

Ingredients

• 4 ripe tomatoes, chopped
• 1 tablespoon tamarind pulp (or 1 teaspoon tamarind paste)
• 4 garlic cloves, crushed
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• ½ teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 3 cups water
• 2 tablespoons fresh coriander leaves, chopped

For the tempering:

• 1 tablespoon ghee or oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 dried red chilli
• 8–10 curry leaves
• A pinch of asafoetida (hing)

Instructions

1. Crush the cumin seeds and peppercorns coarsely in a mortar and pestle.
2. In a pot, combine tomatoes, tamarind pulp, crushed garlic, crushed cumin-pepper, turmeric, salt and water. Bring to a boil.
3. Reduce heat and simmer 10 minutes until the tomatoes are completely soft. Lightly mash the tomatoes with the back of a spoon.
4. When the rasam turns frothy at the edges and the raw smell is gone, switch off the heat. Do not boil it hard — rasam should never be over-boiled.
5. In a small pan, heat ghee. Add mustard seeds; when they pop, add cumin seeds, dried red chilli, curry leaves and asafoetida. Sauté 20 seconds.
6. Pour the tempering over the rasam, add coriander leaves, cover for 2 minutes and serve hot.

Helpful tips

The frothy stage is the sign of perfect rasam — switch off the moment it froths. Ripe, juicy tomatoes give the best tang; add a little jaggery if your tomatoes are too sour. Rasam powder (1 teaspoon) can replace the crushed cumin-pepper in a hurry.

Substitutions

Tamarind can be replaced with 1 tablespoon of lemon juice added off the heat. Ghee can be replaced with sesame oil for a traditional South Indian touch.

Storage

Refrigerate for up to 3 days. Reheat gently without boiling hard. Rasam is best fresh and does not freeze well.

Frequently asked questions

What is the difference between rasam and sambar? Rasam is a thin, tangy, peppery soup; sambar is thicker, made with dal and more vegetables.

Can I drink rasam when I have a cold? Yes — the black pepper, garlic and cumin are traditionally considered soothing for colds and sore throats.

Why did my rasam taste bitter? Over-boiling or burnt tempering. Simmer gently and temper the spices only until fragrant.