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Tomato Rasam Recipe, Kongunad Style Tomato Rasam

July 14, 2015 by Suguna Vinodh 46 Comments

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South-Indian-Tomato-Rasam-Warm-Tomato-Broth-for-cold#tomato#broth#rasam

Recipe for South Indian, Tamilnadu, Kongunad Style Tomato Rasam. Made with home made Rasam powder from scratch, garlic, cumin and pepper. Thakkali Rasam.

Tomato Rasam has to be one of the ultimate comfort food for a South Indian. This is my Aunt’s recipe that makes a fantastic warm broth that goes so well with hot rice. My aunt gauges how good a person can cook by tasting their rasam. Rasam is the most simple thing to make, yet so complicated. Its the technique and the fresh rasam powder that makes the difference. Here is her recipe. There is some prep work involved. We will need to make a home made rasam powder from scratch. My aunt always makes rasam powder from scratch fresh everyday for rasam. Its very simple. Here is how to do Tomato Rasam Coimbatore Style!

Here is the video of the recipe

Add in all the rasam powder ingredients except turmeric and asafoetida to a heavy bottomed pan. No need to peel the garlic. Have the skin on. Dry roast all the ingredients on a low flame until all the spices and pulses are nice and golden. Remove off heat and let it cool.

south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-rasam-powder

Add in the dry roasted spices along with the turmeric and asafoetida to a spice grinder / mixie. Grind it to a very fine powder. Set aside.

south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-grind

A virtual hi-five to you! You just made your own rasam powder from scratch. Yay!

Soak a gooseberry size tamarind in 1 cup of water. Let it soak for 15-20 minutes. Sqeeze the tamarind to extract all the juices. Strain the liquid to get rid of the tamarind seeds and the hard flesh. Set the tamarind juice / pulp aside.

south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-tamarind

Boil some hot water and drop in the tomatoes and let it boil for 3-4 minutes. Remove off heat and drain. Peel the skin and grind the de-skinned tomatoes to a puree. Set aside.

south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-peel-tomatoes

Now lets make rasam!

Heat sesame oil / gingely oil in a pan and add in the mustard seeds, cumin seeds and the curry leaves. Let it splutter. Add in the tamarind extract and the tomato puree. Add one cup water. Let it all come to a roaring boil.

south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-boil

Add in the rasam powder and salt. Let it boil for 2 minutes. Switch off the flame and add in the ghee and coriander leaves.

south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-seasoning

Tomato Rasam is ready. Serve hot with rice or have it as a soup.

south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-1-3

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south-indian-Tomato-rasam-with-rasam-powder-garlic-tamil-recipe-1-2

Kongunad Style Tomato Rasam


★★★★★

5 from 12 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 4
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Description

Recipe for South Indian, Tamilnadu, Kongunad Style Tomato Rasam. Made with home made Rasam powder from scratch, garlic, cumin and pepper. Thakkali Rasam.


Ingredients

Scale

For Rasam Powder

  • 4 fenugreek seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon pepper corn
  • 2 teaspoon toor dal
  • 1 dried red chilli
  • 2 cloves garlic
  • 4 curry leaves

Other Rasam powder Ingredients (Add while grinding)

  • 1/2 teaspoon turmeric
  • 1/8 teaspoon asafoetida

For Tamarind Pulp

  • gooseberry size Tamarind
  • 1 cup water

For Tomato Puree

  • 3 medium size ripe country tomatoes

For tempering

  • 1 tablespoon sesame/gingely oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 1 teaspoon ghee
  • 3–4 stalks chopped coriander leaves
  • 1 teaspoon salt

Instructions

For the Rasam Powder

  1. Add in all the rasam powder ingredients except turmeric and asafoetida to a heavy bottomed pan. No need to peel the garlic. Have the skin on. Dry roast it on a low flame until all the spices and pulses are nice and golden. Remove off heat and let it cool.
  2. Add in the dry roasted spices along with the turmeric and asafoetida to a spice grinder / mixie and grind it to a very fine powder. Set aside.

Other Prep Work

  1. Soak tamarind in 1 cup of water. Let it soak for 15-20 minutes. Sqeeze the tamarind to extract all the juices. Strain the liquid to get rid of the tamarind seeds and the hard flesh. Set the tamarind juice / pulp aside.
  2. Boil some hot water and drop in the tomatoes and let it boil for 3-4 minutes. Remove off heat and drain. Peel the skin and grind the de-skinned tomatoes to a puree. Set aside.

Tempering Rasam

  1. Heat sesame oil / gingely oil in a pan and add in the mustard seeds, cumin seeds and the curry leaves. Let it splutter. Add in the tamarind extract and the tomato puree. Add one cup water. Let it all come to a roaring boil.
  2. Add in the rasam powder and salt. Let it boil for 2 minutes. Switch off the flame and add in the ghee and coriander leaves.
  3. Tomato Rasam is ready. Serve hot with rice or have it as a soup.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Rasam
  • Cuisine: South Indian, Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Sesh says

    December 21, 2020 at 11:07 pm

    Hi, I tried this recipe twice. Result is good. But the rasam is very thick. I rechecked each and every step with your recipe. I did it right. Added whole ground rasam powder. Please let me know if I should add more water or reduce powder or any other ?

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 22, 2020 at 3:55 am

      Feel free to add more water so its a consistency you like.

      Reply
  2. Raji says

    July 3, 2020 at 1:25 pm

    Hi,
    Can this be made without tamarind using only tomatoes.

    Reply
    • Suguna Vinodh says

      July 3, 2020 at 4:54 pm

      Hi Raji, sure you can make the rasam with tomatoes.

      Reply
  3. Kiran Narayan says

    May 12, 2020 at 5:10 pm

    Thanks so much, it came out really good. Delicious rasam

    ★★★★★

    Reply
  4. Ruby says

    April 23, 2020 at 2:52 pm

    was craving south indian food so much, finally decided to begin with rasam!! it came out amazing, reminded me of chennai!

    ★★★★★

    Reply
  5. Soni says

    January 13, 2020 at 3:10 am

    Hello
    I tried this rasam today n came out so yummy..i myself licking my fingers..thank u so much..now days cooking south indian food become very easy because of your recipes.. everytime i am getting perfect taste.

    ★★★★★

    Reply
  6. Madhusudan K says

    August 19, 2019 at 6:03 pm

    My search for best rasam ends here.

    ★★★★★

    Reply
  7. RAVIRAMAN says

    May 12, 2019 at 8:45 pm

    AKKA….I FOLLOW YOUR RECIPE WITH EXACT QUANTITY. I ALWAYS ACHIEVE RIGHT TASTE AND GOOD SMELL. THANK YOU AKKA….

    ★★★★★

    Reply
  8. Bhanupriya says

    March 11, 2019 at 10:37 pm

    Hi suguna.. can u please share the measurements for 100gm of this rasam powder …

    Reply
  9. Sonia says

    January 22, 2019 at 1:31 pm

    Thank u so much for sharing receipe..i made Raman today it tastes yum

    Reply
    • Suguna Vinodh says

      January 22, 2019 at 1:52 pm

      Thank you. Glad you liked the tomato rasam.

      Reply
  10. Mithra says

    November 30, 2018 at 1:32 pm

    nice rasam man. I follow your rasam and sambar powder in our home. I would like to know where to get the SS sauce pan here at coimbatore or Taminadu.

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 30, 2018 at 2:09 pm

      Thank you. The pan is from US. I am not sure where you may get it in TN. Thank you.

      Reply
  11. Madhusudana Swamy Thirunagari says

    June 12, 2018 at 1:30 pm

    Really good
    Good combination of ingredients

    Reply
    • Suguna Vinodh says

      June 12, 2018 at 9:35 pm

      Thank you!

      Reply
  12. Raghuraman Kumarasamy says

    November 22, 2017 at 2:55 pm

    How much rasam powder needs to be added?

    Reply
    • Suguna Vinodh says

      November 22, 2017 at 6:05 pm

      You may add the whole thing. The recipe produces roughly about 2-3 tablespoon of powder

      Reply
      • Raghuraman Kumarasamy says

        November 23, 2017 at 12:05 pm

        Thanks. It came out very well. My wife is really impressed with the rasam 🙂

        Reply
        • Suguna Vinodh says

          November 23, 2017 at 12:23 pm

          Thank you Raghuraman. Glad you all liked it!

          Reply
  13. Anita says

    August 8, 2017 at 9:53 pm

    Hi Suguna

    I stumbled on to your blog while searching for a rasam recipe. It was delicious and perfectly balanced. And my fussy daughter who was running a temperature slurped it all up. Thank you.

    Anita

    Reply
    • Suguna Vinodh says

      August 9, 2017 at 1:57 am

      Thank you! Hope your daughter feels better soon!

      Reply
  14. Amira says

    August 4, 2017 at 1:06 pm

    Hello mam. Am a beginner in cooking.want to know the total quantity of water in ml and also the tamarind weight in grams used for this rasam.

    Reply
    • Suguna Vinodh says

      August 6, 2017 at 4:27 pm

      1 cup is 240ml.
      tamarind you can use around 10-15 grams

      Reply
  15. Deepak says

    March 9, 2017 at 1:56 am

    Hello mam, will this rasam podi suit for other rasams like kollu rasam, puli rasam and Paruppu rasam? If not what changes do I have to make?

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:21 am

      Yes. You can use. But for kollu rasam, we use a slightly different powder.

      Reply
  16. Divya says

    March 5, 2017 at 2:38 pm

    All recipes are excellent.

    ★★★★★

    Reply
  17. ananth venkatesan says

    March 1, 2017 at 8:04 pm

    I tried this kongunadu rasam today, I have tasted similar rasam in Lakshmi mills canteen in Coimbatore about 25-30 years back but never knew the recipe.

    it turned out well and all liked it. thanks for this recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 2:08 am

      Thank you.

      Reply
  18. priya says

    January 15, 2017 at 8:07 pm

    Hi Suguna mam….Rasam has always been a struggle….i will make any dish good just with recipe…but rasam never…tried so many types but no success….at times tomato taste is higher or tamarind taste goes higher….i followed same ingredients and quantity as u mentioned still i feel its not upto the mark….Can u help pls where im going wrong….how can we make sure the proportions are correct…..

    Reply
    • Suguna Vinodh says

      January 16, 2017 at 10:50 am

      I am sorry that this recipe did not work for you.
      It has been tried by many of our readers and they like it.
      I do not know where you are going wrong. May be try the recipe with exact measurements and follow the same procedure.?

      Reply
  19. Prathima says

    September 21, 2016 at 1:33 pm

    Hi..
    I have made this rasam many times now amd my family loves it. Thank u..
    I wanted to know if i could make the rasam powder and store it in frezer?

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 21, 2016 at 7:45 pm

      Sure Prathima. I always have this powder in my freezer. It comes in handy. Really glad you liked the rasam.

      Reply
  20. Monica says

    August 25, 2016 at 2:30 am

    Hi mam,this rasam looks very tempting & mouthwatering..really want to try this…but need to clarify some doubt abt rasam powder..I have ready-made rasam powder from store..shall I use tat?

    Reply
    • Suguna Vinodh says

      August 25, 2016 at 11:04 pm

      You can but this rasam powder is what makes this rasam special.

      Reply
  21. Vijay Bhaskar says

    July 25, 2016 at 8:49 pm

    mam, I am a novice to cooking, can I take 1 cup = 250ml

    regards

    bhaskar natarajan

    Reply
    • Suguna Vinodh says

      July 25, 2016 at 8:58 pm

      Yes. Thats correct! You can take 250 ml. Thats standard measurements.

      Reply
  22. K Thanasingam says

    June 7, 2016 at 9:46 pm

    Hi Suguna,

    Hope you are well. Just a quick question on this Tomato Rasam. Should I boil it to a roaring boil or simmer until it form bubbles on the top. I wasn’t sure. I love your Poondu Rasam, always come out well for me and I have been sticking to the method to cook rasam in low temperature.

    Thanks

    K

    Reply
    • Suguna Vinodh says

      June 7, 2016 at 11:33 pm

      This rasam is a little different sir. You need to bring it to a roaring boil. But not for long. just couple of minutes. Thats all.

      Reply
  23. AGNES says

    June 7, 2016 at 9:34 pm

    VERY NICE

    Reply
  24. Muthukrishnan Bose says

    May 1, 2016 at 8:37 pm

    Hi Mrs.suguna,

    I am a bachelor living with my brother in Bangalore. One day one of my friends family had come to visit us and so we had a Very heavy lunch.self cooking. In the evng they had gone to a sort of sight seeing. Till then I had nt prepared rasam so while surfing the net I happened to come across your blog.
    I prepred the Rasam.And vola!!their family was surprised by the Rasam.wen I told then the ingredients they told that even they din use such ingredients.

    My first ever Rasam was amazing.

    Thank you.
    Muthukrishnan Bose.,

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 2, 2016 at 1:49 am

      Thank you!

      Reply
  25. Sharmila says

    February 23, 2016 at 11:02 pm

    Wonderful rasam taste is mam i usually prepare rasam but it wont taste like rasam ..i just loved ur easy making rasam and the taste was gd and at last my hubby it is rasam thanks a lot cheerss. …

    Reply
    • Suguna Vinodh says

      February 23, 2016 at 11:42 pm

      so nice Sharmi. High 5 from here!

      Reply
  26. andal says

    October 27, 2015 at 9:02 pm

    Vanakkam. Tried rasam recipe. Needless to say it s so so soothing and tasty. Reminded of my athai paati who knows umpteen rasam recipes and believe me each recipe tastes unique. Providing variety is the key element right.I visit KC atleast three times in my regular days. You are really doing a great job deary. I repeat, your blog stands out different in various ways. Keep going. Pranaams to your aunt.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 27, 2015 at 9:59 pm

      Your words mean really really a lot to me. Thank you so much. Will definitely tell about your comment to my aunt. She is so happy to know someone tried her recipe.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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