Tomato Rasam Recipe | South Indian Hotel Style

Tomato rasam recipe | Rasam is a quick and easy soup recipe that is very popular in South Indian cuisine. Learn how to make this delicious rasam with step-by-step photos and video. Rasam is a famous soup recipe made in every South Indian house or hotel.

Rasam is made with tomatoes, tamarind, dal, some spices, and rasam powder. Tomato rasam is served with plain rice, or with dosa, idli, etc. It tastes slightly tangy, and a little bit sweet in flavor. And I think it is one of the easiest recipes that anyone can make at home.

Or when you don’t have any vegetables at home. You want to eat something with idli or dosa. Try this rasam in place of sambar.

South Indian Recipes…

Rasam Recipe Video


  • 5 to 6 tamarind
  • Leftover cooked toor dal water(150 ml)
  • 1 tbsp mustard oil/coconut oil
  • 5 to 6 curry leaves
  • 1/2 tbsp black mustard seeds
  • 1/3rd tbsp hing
  • 1 tbsp crushed garlic
  • 3 to 4 tomatoes
  • 2 tbsp salt
  • half tbsp turmeric powder
  • half tbsp red chili powder
  • 300 ml water
  • 3 to 4 green chilies
  • 2 tbsp rasam powder
  • Coriander leaves

Tomato Rasam Recipe

First, soak some tamarind for 3 to 4 hours. Then mash them well and strain the pulp and water. Now we need some toor dal water. You can use your leftover cooked dal water. Do not use the dal, just use water.

Or you can also make the dal as well. For that, take 4 to 5 tbsp toor dal. Add 200 ml water. Add some salt and turmeric powder. Pressure cook the dal for 3 to 4 whistles. Then use this dal.

Now take a pot. Add oil, curry leaves, rai(black mustard seeds), and hing. Then add crushed garlic. Cook it for 30 to 40 seconds.

Then add chopped tomatoes. Cook it for 4 to 5 minutes on high flame. Then add salt, turmeric, and red chili powder. Mix well.

After that add 300 ml water and tamarind water. Cook it for 4 to 5 minutes on high flame.

Add 1 tbsp jaggery. Add toor dal water. Add green chilies and rasam powder. Mix well and cover it with lead.

Cook it for 15 to 20 minutes on medium flame. Rasam is ready, garnish it with some coriander leaves.

1 Comment

  1. Jayashree Rajamanickam

    After thoroughly reading the blog post on Candid Treat titled “Tomato Rasam Recipe – South Indian Hotel Style”, I must say that it is an exceptional piece of culinary writing. The author has managed to capture the essence of this quintessentially South Indian dish in a very articulate and engaging manner.
    Moving on to the recipe itself, the author provides a step-by-step guide to making the perfect tomato rasam, complete with helpful tips and tricks along the way. The instructions are clear and concise, making it easy for even novice cooks to follow along.

    One of the standout features of this post is the stunning photography that accompanies the recipe. The pictures are not only beautiful to look at but also serve as a helpful visual aid for those following the recipe.
    Whether you’re a seasoned chef or just starting out in the kitchen, the tomato rasam recipe provided in this post is sure to impress.

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