Tomato Rasam with Daal | Simple TamilNadu Style Rasam


Tomato Rasam is a clear soup recipe made by grounding ingredients like pepper, cumin, asafetida which are added to a boiling water of tamarind. 

It is just like a hot and sour soup which you would have when you are down with a fever or cough. It is a wonderful recipe to have during a cold weather as well.   

Today, I will teach you a simple tamilnadu style rasam , that you can make within 15 minutes. My mom calls it thatti-kootu rasam(which means you take a few random items and put it together and make a final product)

For simplicity sake we will call it as simple rasam.Lets get started then…. 


You would need to prepare tempering mix by powdering 8-10 black pepper and 1/4 tbsp cumin seeds. Use either a pestle or back part of a vessel to crush the mix. 

Tomato Rasam- Preparation Steps

1. For this, you will need 1 diced tomato, 1 small round of tamarind, 2 -3 tbsp of lentils, 1 small portion of jaggery (or 1 tbsp of sugar if you don’t have one), curry leaves, and dhania leaves 


2. Boil 2-3 cups of water in a vessel. To it add 1 tbsp of sambar powder into the mix. Keep a medium flame for 2-3 minutes. You can see the cup I have used for this rasam. 


3. As the water is getting boiled, add the tomato, lentils, jaggery (or sugar), tamarind ball into the mix. Let it boil for 10 minutes. 


4. As the mix is getting boiled, add 1/2 the powdered black pepper and cumin seeds into the mix followed by 4-5 curry leaves.


5. Check if the tomatoes and lentils are cooked well. Once they are cooked, turn off the flame and keep it aside.

6. In a small pan, add some ghee. Heat the ghee in a very low flame. As it gets heated add 3-4 cumin seeds, ¼ tbsp. asafetida, the rest of the grounded cumin and blackpepper powder.

7. Mix it well and add on top of the mix. Garnish with chopped coriander leaves.


8. Your Simple Rasam is ready. 


Few Cooking tips for Tomato Rasam

If you don’t have jaggery, add 1 tbsp of sugar. 

I have added 10 black peppers to make this recipe very hot. If you want it mild  add 5-6.

In case you don’t have sambar powder, it is ok, you can still make this recipe with crushed cumin seeds and black pepper. 

If you plan to reheat the rasam in a microwave or stove, make sure you don’t boil it again. Because this will unsettle the clear liquid on top and make it murky.

You may also like these recipes

Below, you can find a list of rasam recipes, that you may like. Try out these recipes in your kitchen. 

1. padhuskitchen: Padhu has mentioned an easy rasam you can make using the same method mentioned here. She peels the tomato skins after boiling and adds ghee in the end for tempering. I loved her tailor made instrcuctions for beginners which are very easy to follow. 

2. Sailusfood: Sailusfood shows a rasam called udupi rasam. This rasam is a type of rasam made in karnataka wherein they ground spices like red chilly and coriander seeds along with tur dal. This looks like a really colourful recipe. Here is the link, for you. 

› Tomato Rasam

› Tomato Rasam