By Rajlakshmi
June 16, 2026
This delicious tangy veggie soup is an all-season wonder but in monsoons particularly, the classic tomato rasam can be a great addition to your diet and can feel like the warmest of hugs.
4-5 desi tomatoes 1 tbsp black peppercorns 1 tsp jeera 4-5 garlic cloves ½ inch ginger 1 lemon-sized ball of seedless tamarind handful of coriander stems 1 tbsp ghee 1 tbsp mustard seeds 1 tsp jeera 10-15 curry leaves 2 red chillies Water, as needed Salt to taste 1 tbsp rasam powder Lots of chopped fresh coriander
Blend tomatoes with pepper, ginger, garlic, jeera, tamarind and coriander stems.
Add ghee to a pot, add heeng, mustard seeds, jeera, curry leaves, and red chillies.
Let it all splutter. Add the blended paste, cook for 5-7mins.
Add salt and rassam powder. Then add water. Let it cook on low to medium flame for 10mins.
Add lots of fresh coriander and serve hot! Enjoy tomato rasam with your choice of main course.