Easy Tomato Rasam | Basic Rasam

easy rasam new (6)

Rasam is a South Indian dish traditionally prepared using tamarind juice as a base, with the addition of tomato, green/ red chilli, coriander leaves, pepper, cumin and other spices as seasoning. It is mixed with rice and served with curry/ poriyal/ papad. Rasam is good for digestion and easy to make in one pot, takes just 10 minutes. It can also be served as soup during winter. Come, let’s see how to make this basic version of rasam at home with easy method and step by step pictures.


Category: Vegan

Cuisine: South Indian

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 2


  1. Tomato- 2
  2. Green chilli- 2
  3. Water- 1.5 cups
  4. Turmeric powder- 1/4 tsp
  5. Salt- as required
  6. Rasam powder- 1 tsp
  7. Coriander leaves- 2 tbsp

For tamarind extract:

  1. Tamarind- 1 lemon sized ball (OR) Tamarind paste- 1 tbsp
  2. Water- 3/4 cup

To temper:

  1. Oil/ Ghee/ Vegan Ghee- 2 tsp
  2. Mustard seeds- 1 tsp
  3. Cumin seeds- 1 tsp
  4. Asafoetida- 2 pinches
  5. Curry leaves- 5


1. Preparation: finely chop tomatoes, slit green chillies and finely chop coriander leaves.

2. To extract tamarind : Soak tamarind in hot water for 20 minutes and squeeze using your hands and extract the juice. Filter and set aside. Alternatively, you can add tamarind and water to a bowl and microwave for 30 seconds and extract the juice.

If using tamarind paste, simply add water to tamarind paste and mix well to dissolve.

3. Heat oil in a saucepan and add mustard seeds and allow to crackle. Then add cumin seeds and let it crackle.

4. Add curry leaves, asafoetida and green chillies and sauté for a few seconds.

5. Add the tomatoes along with turmeric and salt and cook till soft and mushy. Add half of the coriander leaves and saute for a minute.

7. Add tamarind juice and 1.5 cups water to it.

8. Add rasam powder and bring to a boil. Do not boil for a long time since the flavors will be lost.

9. Finally add remaining coriander leaves and switch off. Cover the pan immediately to lock in the flavor and aroma. Serve hot with rice along with any curry/ poriyal or papad of your choice.


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