By Shreya Sarpal
January 1, 2026
This tomato rasam bursts with tangy tamarind and roasted tomato depth, layered with mustard, cumin, and curry leaves. Silky yet vibrant, every spoonful awakens the palate, making it perfect drizzled over steaming rice or savoured as a warming, aromatic broth.
3 ripe chopped tomatoes 2 tbsp tamarind pulp 1 tsp rasam powder ½ tsp turmeric powder Salt to taste 2 cups water For Tempering 1 tsp ghee or oil ½ tsp mustard seeds ½ tsp cumin seeds 1 dried red chilli 8-10 curry leaves A pinch of asafoetida
Boil tomatoes with turmeric, tamarind pulp, salt, and water until soft.
Mash tomatoes gently and add rasam powder; simmer without boiling hard.
Prepare tempering by heating ghee with mustard, cumin, red chilli, curry leaves, and asafoetida.
Pour tempering over the rasam and mix gently.
Garnish with coriander and serve hot with rice or as a soup.