Rasam is a traditional South Indian soup known for its tangy and spicy flavors. Made with tamarind, tomatoes, and Indian spices, it’s a comforting soup that warms you from the inside out.
Though I am North Indian, but I love South Indian food a lot and I have tried so many recipes at home. My favorite go-to recipe is this quick and flavorful Rasam made with simple ingredients.
This Rasam Soup has blending tangy and spicy flavors that come from tamarind (Imli) and red chilies. This recipe doesn't need lot of prepping or ingredients like dal or rasam powder. With its quick preparation, Rasam is a perfect for those craving something light yet satisfying.
Pair it with steamed rice for a light brunch or quick meal.
Find More South Indian Recipes: Upma, Green Moong Dal Uttapam, Indian Lemon Rice.
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Why Would You Love This Recipe?
- Simple Recipe.
- Perfect Side Dish.
- Easy Pantry Ingredients
- No Fuss Recipe
- Can be made Vegan.
- Gluten Free.
- The Best Rasam Soup Recipe Ever!
Ingredients
- Indian Spices- Whole spices- Ajwain (carom seeds), cloves, whole Black pepper, dried red chilies, Fenugreek seeds (methre) and Jeera (cumin seeds)
- Tomato- I love tangy tomatoes as they add texture to rasam. Feel free to skip.
- Fresh Curry Leaves.
- Desi Ghee- For vegan, swap ghee with coconut oil or olive oil.
- Salt and Garlic.
- Tamarind
- Jaggery-Balances tangy and spicy flavors.
How To Make Tomato Rasam Soup
Step 1. Soak Tamarind
Soak a small ball of tamarind in warm water and set aside.
Step 2: Roast and Grind Spices
Dry roast all whole spices in a pan with garlic. Grind them into a coarse powder.
Step 3. Prepare Tomatoes
Roughly chop 3-4 tomatoes and set them aside.
Step 4. Sauté and Cook
Heat ghee in a pan, add cumin seeds and curry leaves, and sauté. Add the chopped tomatoes and cook until they soften.
Step 5. Add Tamarind Pulp and Spices
Extract the tamarind pulp and add it to the pan. Stir in the ground spices, salt, and a small piece of jaggery.
Step 6. Boil and Serve
Add water, bring to a boil, simmer for 5 minutes, and serve hot.
Expert Tips
- Make sure to cool off the roasted spices before grinding.
- Don't roast them too much. Just for a min and once they are fragrant, keep them aside for cooling off.
- Use a heavy bottomed pan.
- Don't swap jaggery with sugar as jaggery gives best flavor.
Authentic Tomato Rasam Soup Recipe
Equipment
- 1 Blender for grinding spices
- 1 Heavy-bottomed Pan
Ingredients
- 1 teaspoon Jeera
- 1 teaspoon Ajwain
- 1 teaspoon Methre
- 1 teaspoon Black pepper Sabut
- 2 piece Laung(Clove)
- a few leaves of Fresh Kadi Patta
- 2 piece Sabut Lal Mirch
- 6 pieces Tamarind has to be soaked in water for getting pulp
- 1 teaspoon Desi Ghee
- 2 medium Tomato
- 3 cloves garlic
- 3 cups Water
- a pinch Hing (Asafoetida)
- 1 teaspoon Jeera for tempering
- Salt and Pepper as per taste
- ½ teaspoon Jaggery optional
Instructions
- Soak a small ball of tamarind in warm water and set aside.
- Dry roast all whole spices in a pan with garlic. Grind them into a coarse powder.
- Roughly chop 2 tomatoes and set them aside.
- Heat ghee in a pan, add cumin seeds and curry leaves, and sauté. Add the chopped tomatoes and cook until they soften.
- Extract the tamarind pulp and add it to the pan. Stir in the ground spices, salt, and a small piece of jaggery.
- Add water, bring to a boil, simmer for 5 minutes
- Top with coriander leaves and serve Tomato Rasam hot!
Notes
- Make sure to cool off the roasted spices before grinding.
- Don't roast them too much. Just for a min and once they are fragrant, keep them aside for cooling off.
- Use a heavy bottomed pan.
- Don't swap jaggery with sugar as jaggery gives best flavor.
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 45 |
| % Daily Value* | |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.8g | 4% |
| Cholesterol 2mg | 1% |
| Sodium 50mg | 2% |
| Total Carbohydrate 7.4g | 3% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 4.5g | |
| Protein 1g | |
| Vitamin D 0mcg | 0% |
| Calcium 23mg | 2% |
| Iron 1mg | 4% |
| Potassium 172mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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