Traditional Indian Recipes


Rasam is a traditional South Indian recipe which is prepared using tamarind pulp and various spices. It is served with rice or separately as a spicy soup. It is prepared usually during winter as our taste buds increase for more spicy foods.

Rasam usually is consumed when we have cold and flu as it has a spicy taste and also it has pepper in it which is good for cold, headache and fever during winter.

There are many varieties of Rasam. Today I am posting Tomato Rasam in Kerala Style, which is prepared using tamarind pulp, tomato and various spices.

Tomato Rasam is also one of the main recipes of Kerala Sadhya. Let’s go through the procedure for preparing Tomato Rasam.



Tomato                                 1

Tamarind                              lime-sized

Water                                    2 cups

Turmeric powder             ½ tsp

Salt to taste

For grinding:

Coriander seeds                  1 tbsp

Cumin                                    ½ tsp

Curry leaves                         1 strand

Garlic                                      4

Black pepper                        10 – 15

Dry red chilies                     3

Channa dal                             ½ tsp

Urad dal                                 ½ tsp

For seasoning:

Mustard seeds                      ½ tsp

Cumin (jeera)                        ½ tsp

Garlic                                        4

Dry red chilies                       2

Curry leaves                           1 strand

Coconut oil                             3 tsp

For garnishing:

Coriander leaves                    3tbsp

Procedure for preparing Tomato Rasam:

  1. Chop the tomatoes lengthwise.
  2. In a kadai add tomato pieces, tamarind pulp, salt, turmeric powder and 2 cups of water and bring to boil on high flame.                   SAM_0810
  3. Reduce the flame to low and cook covered stirring occasionally till the tomatoes are tender and soft it takes about 10-15 minutes. Put off the flame allow it to cool. Drain it.            SAM_0812
  4. Grind coriander seeds, cumin garlic, black pepper, dry red chilies, channa dal, and urad dal and curry leaves into coarse paste without using water.                SAM_0811
  5. In a kadai heat coconut oil, add mustard seeds and jeera when it splutters add garlic, dry red chilies and curry leaves.             SAM_0814
  6. Then add ground mixture and fry for 1- 2 minutes.                SAM_0815
  7. Add the rasam to the kadai and put the flame on high till the rasam boils. Put off the flame.       SAM_0816
  8. Taste for salt. If required add the salt and if the salt is more just add little more water to the rasam and just boil it.
  9. Garnish the Rasam with coriander leaves.

Tangy and Spicy Tomato Rasam is ready which is also served during Kerala Sadhya.

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