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Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.

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  • Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

Nutrition Facts

62 calories; protein 1.4g; carbohydrates 7.2g; fat 3.6g; sodium 13.6mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 4 stars
01/22/2010
Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't like oil or ghee in the poppu/tadka for rasam. Let's hope more people try this. It's the best cold remedy and light meal I can imagine. Read More
(11)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/22/2010
Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't like oil or ghee in the poppu/tadka for rasam. Let's hope more people try this. It's the best cold remedy and light meal I can imagine. Read More
(11)
Rating: 5 stars
05/15/2017
Best recipe ever! Read More
(1)
Rating: 5 stars
10/05/2017
I'm not sure if this is an authentic recipe but I have made this many times when getting over a cold because it uses ingredients that I nearly always have around. I've even subbed tomato sauce for the fresh tomato and it still hits the spot. I just use less tamarind because my paste is very concentrated and sometimes I add dried red chili to the tempering. Read More
(1)
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Rating: 5 stars
12/02/2018
I love this recipe it tastes so delicious! I love to eat it with rice and ghee! yummmmmmmmm Read More
(1)
Rating: 5 stars
02/02/2017
I really enjoyed this "Tomato Rasam." Thank you Tarama for sharing your recipe. Read More