Tomato Rasam
A peppery, tangy South Indian soup of tomatoes, tamarind and dal — bright, restorative and ready in 35–40 minutes.
Rasam is the Indian equivalent of a restorative hug in a bowl — tangy, peppery and impossibly cheering. This tomato rasam leans on ripe tomatoes and tamarind for bright sourness, with toor dal adding body so it’s equally happy as a soup or poured over rice.
Make the rasam powder at home if you can: it knocks store-bought blends into a cocked hat. Quick to cook and forgiving, this is a brilliant midweek supper or something to serve when someone’s feeling under the weather.
Ingredients
- 30 ml coriander seeds — for homemade rasam powder
- 15 ml cumin seeds — for homemade rasam powder
- 5 ml black peppercorns — for homemade rasam powder
- 6 dried red chillies — for homemade rasam powder
- 15 ml chana dal — for homemade rasam powder
- 100 g toor dal
- 1.2 l water — divided (for cooking dal and rasam)
- 500 g ripe tomatoes — about 4 medium, chopped
- 15 ml tamarind paste — or 20 g fresh tamarind soaked (see substitutions)
- 30 ml rasam powder — use store-bought or the homemade powder above
- 5 ml turmeric powder
- 5 ml jaggery or soft brown sugar — balances the acidity
- 5 ml salt — adjust to taste
- 20 g fresh coriander leaves — chopped, for finishing
- 10 curry leaves
- 5 ml mustard seeds — divided — ½ tsp for the base tempering, ½ tsp for the finishing tempering
- 10 ml cumin seeds — divided — 1 tsp for the base tempering, 1 tsp for the finishing tempering
- 0 ml asafoetida (hing) — a pinch — optional but traditional; check your asafoetida is a gluten-free brand — most UK ones are cut with wheat flour
- 30 g ghee — about 2 tbsp for tempering (use vegetable oil to make vegan)
- 2 dried red chillies — for tempering
- 1 fresh green chilli — slit, optional
- 15 ml lemon juice — optional, to finish
Equipment
- pressure cooker or large saucepan
- small dry frying pan
- spice grinder or mortar and pestle
- stick blender (optional)
- sieve (optional for very smooth dal)
Instructions
Rinse the toor dal until the water runs clear. Put the dal in a saucepan with 450 ml of the water and the turmeric. Bring to the boil, then simmer, covered, until the dal is completely soft and falling apart (about 20–25 minutes). If using a pressure cooker: 3 whistles (about 10–12 minutes) — then let the pressure drop naturally.
While the dal cooks, make the homemade rasam powder (skip if using store-bought). Dry-roast coriander seeds, cumin seeds, black peppercorns, chana dal and 6 dried chillies in a small dry frying pan over medium heat until fragrant and just starting to colour, 3–4 minutes. Cool slightly, then grind to a fine powder in a spice grinder or mortar and pestle.
Warm 1 tbsp (15 g) of the ghee or oil in a medium saucepan over a medium hob. Add ½ tsp of the mustard seeds and 1 tsp of the cumin seeds; when the mustard seeds begin to pop (about 20–30 seconds), add the curry leaves, crushed asafoetida, dried red chillies (for tempering) and the slit green chilli. Sauté for 15 seconds, then add the chopped tomatoes, tamarind paste dissolved in 300 ml warm water, rasam powder (or 2 tbsp store-bought), turmeric and salt.
Bring the tomato–tamarind mixture to a gentle simmer and cook, uncovered, until the tomatoes break down and the raw aroma disappears, about 8–10 minutes. Mash lightly with the back of a spoon for a smoother texture, or blitz briefly with a stick blender for silkier rasam.
Add the cooked dal to the tomato base. Add the remaining water (about 450 ml) to reach a soup-like consistency you prefer. Stir well and simmer gently for 4–5 minutes so flavours marry.
Heat the remaining ghee (15 g) in a small frying pan until hot. Add the remaining ½ tsp mustard seeds and remaining 1 tsp cumin seeds. When the mustard seeds pop, pour this tempering immediately over the simmering rasam and cover the pan for 30 seconds to trap the aroma.
Stir in the jaggery/brown sugar, chopped coriander leaves and the optional lemon juice. Taste and adjust salt, heat or sourness. Serve piping hot with steamed rice, idli/ dosa or as a restorative soup.
Tips
- If you want a silkier rasam, blitz the tomato base with a stick blender before adding the dal. For a rustic texture, simply mash the tomatoes well with the back of a spoon.
- Make the rasam powder in a batch and store in an airtight jar — it keeps for several weeks and instantly lifts the flavour.
- Do the final tempering (tadka) in very hot ghee and pour immediately over the rasam to capture the toasted spice aroma; waiting loses the fragrance.
- To reheat, simmer gently — avoid a vigorous boil to stop the flavours from becoming harsh. Rasam often tastes better the next day once the spices have mellowed.
- Freeze in portion-sized tubs for up to 2 months. Defrost overnight in the fridge and warm through gently on the hob.
Substitutions
ghee → vegetable oil (use the same quantity)
Stays closetoor dal → split red lentils (masoor dal), same weight
Noticeably differenttamarind paste → 1 tbsp lemon juice + 1 tsp tamarind concentrate if available
Noticeably differentrasam powder (homemade) → 2 tbsp good-quality store-bought rasam powder
Stays close
Nutrition
Per serving · estimated
- 155
- Calories
- 6 g
- Protein
- 17 g
- Carbs
- 8 g
- Fat
- 5 g
- Fibre
- 4 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I make rasam without dal?
Yes — 'charu' or thin rasam is often made without dal. Skip the toor dal and simmer the tomato–tamarind base a little longer for flavour; it’s lighter but still delicious.
How do I adjust the heat?
Reduce or remove the dried red chillies in the rasam powder and tempering. Use fewer black peppercorns in the powder for less heat, or add freshly cracked pepper at the table for a bright kick.
Can I use store-bought rasam powder?
Absolutely — a good store powder is convenient and still tasty. Homemade powder is brighter and more aromatic, though.
How long will rasam keep in the fridge?
Store in an airtight container for 3–4 days. Reheat gently on the hob; if it thickens after standing, add a splash of water while warming.
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