Tomato Rasam

Tomato Rasam contributed by Sobha Krishnan


  1. Tomatoes – 2, medium sized, chopped
  2. Rasam Powder – 1 1/2 Teaspoons
  3. Turmeric Powder – 1Teaspoon
  4. Hing – 1 Teaspoon
  5. Gur (jiggery) – 1 Small Piece
  6. Curry Leaves – 2 Sprigs
  7. Tur Dal Cooked – 1/3 Cup
  8. Pepper powder – ¼ tsp
  9. Tamarind – 1 Small Ball, soaked in water
  10. Rai – 1 Teaspoon
  11. Coriander Leaves – 1 Tablespoon, chopped for garnish

Rasam Powder

Mixture of coriander seeds, cumin seeds, peppercorn, red chillies, hing, fenugreek seeds in equal proportions. Dry roast and grind to fine powder.


Extract the pulp from the tamarind. Heat karahi, add the chopped tomatoes and saute. Add the tamarind pulp and 2 cups of water. Add hing, turmeric, salt, rasam powder, gur and curry leaves. Let it boil and cook for 10 minutes. Add the cooked dal into the rasam and add some more water. Cook it together. Remove from fire. Heat oil in a karahi, add the rai, red chillies and curry leaves. Once they splutter add to the rasam. Garnish with coriander leaves and serve hot.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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