Tomato Rasam

Tomato Rasam


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About this recipe: This is the Andhra style rasam or charu that I grew up with. It’s thick and rich in protein because it has more dal than some other rasam recipes. I love this charu with some plain cooked rice and ghee with papad on the side.


Serves: 4 

  • ½ cup toor/arhar dal (split pigeon peas)
  • 7 cups water
  • 3 tomatoes, rough chopped (about 1 ½ cups)
  • 2 - 3 tablespoons Rasam powder (I recommend MTR brand)
  • ¼ cup coriander leaves
  • Salt to taste
  • ½ teaspoon turmeric (haldi) powder
  • 1 tablespoon tamarind paste
  • ½ teaspoon sugar
  • For Tadka/popu/tempering
  • 1 tablespoon ghee or oil
  • ½ teaspoon mustard (rai) seeds
  • ½ teaspoon cumin (jeera) seeds
  • 2 dry red chillis (broken into pieces)
  • One pinch asafoetida (hing) powder
  • 6 curry leaves (kadipatta)

Prep:5min  ›  Cook:40min  ›  Ready in:45min 

  1. Wash toor dal. Pressure cook with 2 cups water for 3 whistles, till dal is creamy.
  2. Add 5 cups water in a large saucepan. Add chopped tomatoes, rasam powder, coriander, salt, and turmeric. Boil for 5 minutes. Add cooked dal, tamarind paste, and sugar. Continue to simmer till tomatoes are completely soft and pulpy, about 10 minutes.
  3. For tadka, heat oil in a small kadhai. Add mustard seeds, cumin seeds, urad dal,(how much. It’s not included in tadka) and red chilis. Fry for 30 seconds, or till the seeds start to splutter. Add asafoetida and curry leaves. Fry for a few seconds more. Add the tadka to the rasam. Serve with rice.

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