The Traditional Method For South Indian Tomato Rasam

Name: How to Make The Traditional Method For South Indian Tomato Rasam | Easy & Delicious The Traditional Method For South Indian Tomato Rasam Recipe
Total time: 10 min
Yield: 4
Cuisine: south-indian-tamil-nadu

Tomato rasam is a thin South Indian broth made with softened tomatoes, a small amount of dal water, and basic spices that come together quickly. The recipe needs only a few ingredients and cooks in a short time, which makes it practical for daily meals. It can be served with rice or sipped on its own, and the method stays very simple for anyone to follow.

prep time 00 Hour 10 Mins

cook time 00 Hour 15 Mins

chef Team Kitchen Diaries

Tomato rasam is made by first heating tomatoes till they soften and release their juices. This becomes the main base of the dish and helps the spices blend evenly. The cooking steps are direct because the tomatoes break down fast, so there is no slow simmering in the beginning. The overall flavour comes from the combination of tomatoes, rasam powder, crushed pepper and a little dal water, which gives a balanced broth without making it thick.

Water is added once the tomatoes soften, and the mixture heats only till light bubbles form. This gentle heating keeps the rasam thin, which is the usual texture for this dish. The spices settle well when the temperature stays steady and not too high. The rasam then takes on a clean flavour because there are no heavy additions or long boiling stages.

The tempering is prepared separately in hot oil or ghee. Mustard seeds, cumin, garlic, curry leaves and a dry red chilli release their flavour as soon as they touch the hot surface. This tempering is p

Step 1

Heat a little oil in a pan and add the chopped tomatoes. Cook till they soften and turn pulpy.

Step 2

Add turmeric, pepper, rasam powder and salt. Stir well so the spices mix into the tomatoes.

Step 3

Pour in the dal water and regular water. Let it heat gently till it starts bubbling softly. Do not boil too much.

Step 4

In a small pan, heat ghee or oil. Add mustard seeds, cumin seeds, crushed garlic, dry red chilli and curry leaves. Let everything splutter.

Step 5

Pour this tempering into the rasam. The smell should rise immediately.

Step 6

Turn off the heat and add chopped coriander. Let the rasam rest for a minute before serving.

Step 7

Ripe and slightly soft tomatoes make rasam taste fuller. If tomatoes are too sour, add a pinch of jaggery. If they are mild, add a squeeze of lemon after turning off the heat.

Step 8

If rasam tastes too strong, add a little water. It is meant to be thin and drinkable. You can adjust it anytime before serving.

Step 9

Let the rasam rest for a minute before serving. The flavours settle and blend better when the heat is turned off. The coriander also stays brighter this way.

Tips and Tricks

Using a heavy-bottom pan helps the flavour stay steady. A thick pan doesn’t burn the tomatoes or spices. A TTK Prestige Tri-Ply stainless steel pan works well because the heat spreads evenly, and the rasam doesn’t stick to the bottom when simmering.
Tempering is the key, so do it slowly. Let the mustard seeds splutter fully before adding other things. Garlic should turn slightly golden. A small TTK Prestige tadka pan is handy here because it heats fast and gives a stronger aroma in the tempering.
If you make extra, warm it on low heat the next day. Using a TTK Prestige non-stick milk pan makes reheating easier because the rasam stays smooth and doesn’t catch at the bottom.
If you crush pepper or cumin in a TTK Prestige Mixer Grinder, the rasam tastes sharper. Freshly crushed spices blend well and do not clump in the broth.
Induction-friendly cookware helps with steady temperature control. Using a TTK Prestige Induction Cooktop keeps the rasam at low heat without sudden boiling. It also lets you stop heating immediately when the bubbles rise.

Frequently Asked Questions

Yes, you can use crushed pepper, cumin, and some garlic. It gives a simpler, more homely taste.

Yes, add a few spoons of cooked dal if you want a slightly thicker version. Mix well so it blends into the broth.

No, but garlic gives a strong flavour that many people like in tomato rasam. You can skip it for a lighter taste.

Fresh ones are better, but in emergencies you can use a small amount of crushed canned tomatoes. Adjust the sourness accordingly.

This happens if the spices burn in the tempering. Keep the flame low while preparing the tadka.

Calories 80 Kcal

Total Fat 3 g

Carbs 9 g

Protein 2 g

ESSENTIAL ITEMS

3 piece Tomatoes large (chopped or lightly crushed)

0.5 cup Toor dal water (from cooked dal)

1.5 tsp Rasam powder

pinch Turmeric

4 crushed Garlic cloves

0.5 tsp Black pepper (lightly crushed)

0.5 tsp Mustard seeds

0.5 tsp Cumin seeds

8 piece Curry leaves

1 piece Dry red chilli

pinch Asafoetida

handful Coriander leaves

1 tbsp Ghee or oil

as per taste Salt

2 cups Water

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