Tomato Rasam Recipe | Kerala Style Rasam

 Tomato Rasam Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Kerala Style Rasam is so flavourful, made with freshly ground spices without using any rasam powder. It can be called a medley of our regular Thakkali Rasam or Arachuvita / Mysore Rasam, but there is a secret ingredient hidden in this rasam- shallots (small onion), can you believe it?  yes, it lends a very unique taste and aroma to this dish. Also, I like to share some quick tips here, choose deep red, well ripe and country tomatoes for a nice colour and taste, don’t try it with hybrid varieties as the tanginess of the rasam will be missing. It is a must dish in the Kerala Onam Sadhya menu, so if you are preparing on a festive day, do the seasoning in the coconut oil which lends the authentic flavour. Kerala Style Tomato Rasam pairs very well with rice, Kootu Curry, Beans Mezhukupuratti and Nendran Chips. 

✔ Check my other Rasam Recipes like

• Pineapple Rasam
• Lemon / Elumichai Rasam
• Raw Mango Rasam
• Pepper / Milagu Rasam
• Dal / Paruppu Rasam

Tomato Rasam Kerala Style

Tomato Rasam Recipe | Kerala Style Rasam

Priya Santhamohan

Tomato Rasam Recipe aka Kerala Style Rasam is so flavourful, made with freshly ground spices without using any rasam powder. It can be called a medley of our regular Thakkali Rasam or Arachuvita / Mysore Rasam. 

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Onam/Sadhya Recipes, Rasam Varieties

Cuisine Kerala, Indian

Servings 2 People

Calories 70 kcal

Equipment

• Stovetop
• Mixer
• Kadai / Pan

Ingredients

  

• 2 Medium Tomatoes
• 1 Small Lemon Size Tamarind
• 2 Cups Water
• 2 Pinches Turmeric Powder
• ½ tsp Chilli Powder
• Salt As Required
• 2 tbsp Coriander Leaves

To Grind

• 3 Shallots
• 4 Flakes Garlic
• 1½ tsp Coriander Seeds
• 1 tsp Pepper Corns
• ½ tsp Jeera

To Season / Temper

• 2 tsp Oil / Ghee
• 1 tsp Mustard Seeds
• 5 to 6 Methi Seeds
• 3 Red Chilli
• 1 Sprig Curry Leaves
• 1 Generous Pinch Hing

Instructions

 

Ingredients Required

• To Temper / Season - Measure 1 tsp of mustard seeds, 5 to 6 methi seeds, 2 to 3 red chillies, 1 sprig of curry leaves and 2 generous pinches of hing.

  Chop 2 medium-sized tomatoes finely (use well ripe tomatoes for a good taste). Then, measure 2 pinches of turmeric powder, 1/2 tsp of chilli powder and required salt.
• Soak 1 small lemon sized tamarind in 2 cups of hot water for 20 minutes. Then, squeeze the pulp, extract tamarind juice and discard the pulp. Also, measure 2 tbsp of coriander leaves for final garnishing.

  To grind: Peel the skin of 3 shallots and 3 to 4 garlic flakes. Then, measure 1.5 tsp of coriander seeds, 1 tsp of peppercorns and 1/2 tsp of cumin seeds.

Grinding

• To a mixer, add the shallots, garlic flakes, coriander seeds, peppercorns and jeera. Pulse it once just coarsely, don't grind it to a paste (can crush it in a mortar & pestle too for more flavour).
• Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, simmer the flame, then, add the methi seeds, red chillies and curry leaves. Sprinkle the hing and give a quick stir.

  Quick Tips: Use ghee or coconut oil for seasoning for more flavour.
• Now, add the ground mixture. Saute for 2 minutes, till the raw smell of the shallots leaves.
• Add the chopped tomatoes, then saute again, till it turns mushy and the water oozes out. Now, pour the tamarind water.
• Then, add the turmeric powder, chilli powder and required salt. Mix well and let the rasam boil for 2 to 3 minutes on low flame.
• First bubbles will appear, then slowly the rasam raises to the top. Don’t boil furthermore, else the rasam won’t taste good. Switch off the flame and add the coriander leaves.

  Serve this Kerala Style Rasam with rice and Mathanga Erissery.

Notes

Tips for Kerala Style Rasam

1. Use deep red and well ripe tomatoes for a nice colour & taste.
2. Country tomatoes give more tanginess than hybrid ones.
3. Tomatoes can be either chopped and sauteed as I have done, else can be mashed or pureed too.
4. Instead of taking tamarind extract, 1 tsp of readymade tamarind puree also can be used.
5. Don't skip shallots (small onion) in the grinding part as it is the main and special ingredient here.
6. Adjust peppercorns and red chillies as per spice level required for this Kerala Style Rasam.
7. Seasoning/Tempering in ghee or coconut oil lends a wonderful aroma. But for the vegan version, do the tempering in oil only.
8. Add hing and coriander leaves generously for an excellent flavour.
9. Always boil the rasam in low flame, else it loses its flavour.
10. Never give more than one boil, otherwise, the rasam taste bitter.
11. The ground ingredients settle at the bottom in the rasam, therefore stir every time before use.
12. The shelf life of this Tomato Rasam Recipe is 2  days under refrigeration.

Keyword Kerala Style Rasam, Tomato Rasam Recipe

Kerala Style Rasam Recipe

Method for Tomato Rasam Recipe

Ingredients Required

To Temper / Season – Measure 1 tsp of mustard seeds, 5 to 6 methi seeds, 2 to 3 red chillies, 1 sprig of curry leaves and 2 generous pinches of hing.

Chop 2 medium-sized tomatoes finely (use well ripe tomatoes for a good taste). Then, measure 2 pinches of turmeric powder, 1/2 tsp of chilli powder and required salt.

2. Soak 1 small lemon sized tamarind in 2 cups of hot water for 20 minutes. Then, squeeze the pulp, extract tamarind juice and discard the pulp. Also, measure 2 tbsp of coriander leaves for final garnishing.

To grind: Peel the skin of 3 shallots and 3 to 4 garlic flakes. Then, measure 1.5 tsp of coriander seeds, 1 tsp of peppercorns and 1/2 tsp of cumin seeds.

3. Grinding: To a mixer, add the shallots, garlic flakes, coriander seeds, peppercorns and jeera. Pulse it once just coarsely, don’t grind it to a paste (can crush it in a mortar & pestle too for more flavour).

4. Heat 2 tsp of oil in a pan and add the mustard seeds. Once it starts to splutter, simmer the flame, then, add the methi seeds, red chillies and curry leaves. Sprinkle the hing and give a quick stir.

Quick Tips: Use ghee or coconut oil for seasoning for more flavour.

5. Now, add the ground mixture. Saute for 2 minutes, till the raw smell of the shallots leaves.

6. Add the chopped tomatoes, then saute again, till it turns mushy and the water oozes out. Now, pour the tamarind water.

7. Then, add the turmeric powder, chilli powder and required salt. Mix well and let the rasam boil for 2 to 3 minutes on low flame.

8. First bubbles will appear, then slowly the rasam raises to the top. Don’t boil furthermore, else the rasam won’t taste good. Switch off the flame and add the coriander leaves.

Serve this Kerala Style Tomato Rasam with rice and Mathanga Erissery.

Tomato Rasam Recipe