Authentic Tomato Rasam Soup Recipe

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.

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.