Tomato Rasam Recipe

Rasam is an essential part of South Indian cuisine, especially in Tamil Nadu. This is a simple Rasam recipe, without the use of dal. You can drink this Rasam as soup or it can also be had with rice.

Rasam Recipe
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Tomato Rasam

Course main
Cuisine South Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 105 kcal
Author Gayatri Vivek


  • 100 ml Tamarind Juice
  • 0.5 litre Water 2 glasses
  • 1 Tomato small (chopped)
  • 1.5 tbsp Rasam Powder
  • Haldi Powder a pinch
  • Hing Asafoetida – a pinch
  • Salt as required
  • Coriander Leaves for garnishing
  • 1 tbsp Ghee
  • Rai ½ tsp
  • Jeera ½ tsp
  • Curry Leaves few (as per requirement)
  • Red Chilli 1 (optional)


  1. Take 2 glasses of water in a steel vessel.

    How to make Rasam
  2. Add tamarind juice, chopped tomatoes, rasam powder, haldi powder, salt, and hing.
    Rasam ingredients
  3. On a medium flame, let this mixture boil.
    Rasam banane ki vidhi
  4. When it reduces a little, bring the flame to low.
  5. Heat another small pan and add ghee.

  6. Add rai, jeera, curry leaves and hing and red chilli.
    Rasam step by step
  7. When it splutters, pour this tadka in Rasam.
  8. Add a little water and dhaniya leaves and bring it to a boil. Switch off the flame.
  9. Serve hot with rice or drink it as a soup.
    Rasam Recipe
Nutrition Facts
Tomato Rasam
Amount Per Serving
Calories 105 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 6mg 0%
Potassium 145mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 0g 0%
Sugars 7g
Protein 0g 0%
Vitamin A 10.2%
Vitamin C 14.5%
Calcium 0.6%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.



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