Tomato Rasam 2 types

Ingredients

• 4 pieces Small Round Tomatoes (ripe but slightly sour, diced)
• 10 sprigs Curry Leaves (torn by hand)
• 1/4 cup Coriander Leaves and Stalks (finely chopped, includes stems)
• 3 cloves Garlic (crushed)
• 1/2 teaspoon Roasted Cumin Powder (freshly roasted for aroma)
• 1 teaspoon Black Peppercorns (crushed, generous amount for medicinal flavor)
• to taste Salt
• 1 teaspoon Sesame Oil (optional, good for winter)
• 2 tablespoons Tamarind Pulp (soaked and pulp extracted)
• 1 teaspoon Jaggery (to balance sourness, optional)
• 2 tablespoons Ghee (Clarified Butter) (for tempering and roasting lentils)
• 2 tablespoons Urad Dal (Black Gram) (split, roasted)
• 2 tablespoons Bengal Gram (Split Chickpea Lentils) (roasted, can replace with yellow split pigeon peas)
• 1 teaspoon Coriander Seeds (roasted)
• 1 teaspoon Cumin Seeds (roasted)
• 1/2 teaspoon Fenugreek Seeds (roasted)
• 1/2 teaspoon Red Chilli Powder (adjust to heat preference)
• 1/2 teaspoon Mustard Seeds (for tempering tomato rasam)
• 2 pieces Dry Red Chillies (broken, for tempering)
• 1/4 teaspoon Turmeric Powder
• 4 cups Water (for cooking rasams)
• 1 cup Lentil Soaking Water (water used to soak yellow pigeon peas, for paruppu rasam)

Instructions

1. Prepare Tomato Mash (No Rasam Powder)

   Dice the 4 small round tomatoes. Add torn curry leaves, chopped coriander leaves and stalks, crushed garlic, 1/2 tsp roasted cumin powder, crushed black peppercorns, salt and 1 tsp sesame oil. Mash everything into a smooth mixture.

   Time: PT10M

2. Roast Rasam Powder Ingredients

   In a small frying pan, melt 2 tbsp ghee. Add urad dal, split chickpea lentils, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns and red chilli powder. Roast on low heat until aromatic and lightly browned, stirring constantly.

   Time: PT8M

3. Grind Rasam Powder

   Transfer the roasted mixture to a blender or spice grinder and grind to a fine powder. Store in an airtight container in the refrigerator; it keeps for up to 6 months.

   Time: PT3M

4. Cook Tomato Rasam (No Powder)

   In a saucepan, add 2 cups water and the tomato mash. Bring to a gentle boil, then add 2 tbsp ghee, 1/2 tsp mustard seeds, a pinch of fenugreek seeds, dry red chillies and additional curry leaves. Cook for 7‑8 minutes.

   Time: PT12M

   Temperature: medium heat

5. Add Sourness and Sweetness

   Stir in 2 tbsp tamarind pulp and 1 tsp jaggery. Simmer for another 2 minutes. Turn off heat and garnish with fresh coriander leaves.

   Time: PT3M

6. Cook Paruppu Rasam (With Powder)

   In a clean saucepan, add 2 cups water, 2 tbsp tamarind pulp, 1 tsp turmeric, 1 cup diced tomatoes and bring to boil. Add 2 tbsp ghee, 1/2 tsp mustard seeds, dry red chillies, curry leaves, garlic and fry briefly. Then add 2 tbsp of the homemade rasam powder and 1 cup lentil soaking water. Simmer for 5‑7 minutes.

   Time: PT15M

   Temperature: medium heat

7. Final Seasoning and Serve

   Check seasoning, add salt if needed, and garnish both rasams with fresh coriander leaves. Serve hot with steamed rice.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

3 g

Carbohydrates

12 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Small Round Tomatoes: Roma tomatoes
• Instead of Garlic: garlic paste
• Instead of Roasted Cumin Powder: ground cumin
• Instead of Black Peppercorns: white pepper
• Instead of Sesame Oil: vegetable oil
• Instead of Tamarind Pulp: amchur powder (adjust water)
• Instead of Jaggery: brown sugar
• Instead of Ghee (Clarified Butter): vegetable oil
• Instead of Urad Dal (Black Gram): toor dal
• Instead of Bengal Gram (Split Chickpea Lentils): yellow split pigeon peas
• Instead of Red Chilli Powder: cayenne pepper
• Instead of Dry Red Chillies: red chilli flakes

Equipment Needed

• Saucepan
• Small Frying Pan
• Blender or Spice Grinder
• Knife
• Cutting Board
• Ladle
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Mashing the tomatoes with spices thoroughly (Step 1).
• Roasting the lentils and spices without burning (Step 2).
• Tempering the rasam without over‑cooking the ghee (Step 4).
• Adding tamarind after other ingredients are cooked to avoid halting the process (Step 5).

Chef Tips from the Video

• Use the smallest, slightly sour tomatoes for the brightest tanginess without needing extra tamarind.
• Adding a tiny drizzle of sesame oil in winter rasam adds warmth and richness.
• Tempering in ghee gives a nutty aroma that elevates the simple tomato rasam.

Troubleshooting

Storage

Refrigerator: Store each rasam in airtight containers for up to 3 days. Reheat gently.

Freezer: Freeze in portioned containers for up to 1 month; thaw and reheat.

Room temperature: Rasam powder can be kept at room temperature in a sealed jar for up to 6 months.

Make-Ahead Tips

• Rasam powder can be prepared in bulk and stored refrigerated for up to 6 months.
• Tomato mash can be pre‑mashed and kept in the fridge for 1 day; add fresh spices before cooking.

Frequently Asked Questions