My mother in law s classic tomato rasam. All of us like rasam,whether it s made of tomato,dal,lime or tamarind , it s one thing ,everyone that i know would love to have it with rice or drink it straight. This rasam which i learnt from my mother in law was not actually easy for me to learn because of the way it was told to me , our elders generally tell all the measures with their hands and not with spoon as we want to learn it, so for a long time after many trial and error ,got me to make this recipe,dint want to give up as it s one of my favourites:).Finally i have made this recipe easy to follow and get the desired taste! 

Ingredients:|Preparation Time:5 mins|


  • Tomatoes 6 medium size
  • Tamarind  size of a lemon
  • Turmeric  1 tspn
  • Pepper  3 tspn (pounded)
  • Cumin 1 1/2 tspn(pounded)
  • Garlic  12 cloves (crushed)
  • Mustard seeds 1/2 tspn
  • Oil just enough for tempering
  • Dry red chillies 4 broken
  • Curry leaves few (chopped)
  • Coriander leaves (chopped for garnish)
  • Salt as per taste(add a little more as the dish has lot of tanginess)

Method:|Cooking Time:20 mins|


Boil tomatoes and tamarind in enough water until it cooks well. Strain it and keep the broth aside ,cool the tamarind and tomatoes and churn it in the mixer adding a little water and strain it into the broth,mix it well and heat it on the stove,add salt and turmeric,see that the flame is  on low.


Meanwhile pound the pepper ,cumin and garlic cloves. Heat enough oil in a pan,when hot add the mustard seeds,after it stops spluttering add in the broken chillies,curry leaves and the pounded mixture and fry it for a few seconds ,the smell of this is amazing! When it s done put it over the tomato rasam which would be about to boil,as soon as it starts to boil put off the flame. Garnish with chopped coriander leaves. Rasam is ready to be served:)



5 thoughts on “Rasam

  1. Pingback: Tomato Rasam, Tomato Charu or Thakkali Rasam | ãhãram

  2. Pingback: Miriyala Charu, Milagu Rasam, or Pepper Rasam | ãhãram

  3. Pingback: Miriyala Charu, Milagu Rasam, or Pepper Rasam - ãhãram

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