Tamatar Rasam Recipe

Tamatar Rasam
South Indian Tomato 'Soup'
Submitted By: Taz


6 Roma Tomatoes (Tamatar) - diced
6 Fresh Curry Leaves (Kaddi Patta)
2 cloves Fresh Garlic (Leh-sun) - crushed
1 Dried Kashmiri Chile (Kashmiri Mirch)
1 Tbs Oil - can use olive, grape seed, canola, or avocado
2 tsp Rasam Powder
¾ tsp Tamarind Concentrate (Imli)
½ tsp Black Mustard Seed (Rai)
½ tsp Cumin Seed (Jeera)
⅛ tsp Fresh Ground Black Pepper (Kali Mirch)
⅛ tsp Fenugreek Seed (Dana Methi)
1 pinch Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
3 Cups Water

  1. Heat oil in a medium/large pot or large kadahi over medium-high heat until shimmering
  2. Once oil is hot, add mustard seed, cumin seed, and fenugreek seed - Sauté until mustard seeds pop (apx 35 seconds) - Add Kashmiri chile and asafoetida - Sauté for another 30 seconds
  3. Add curry leaves and sauté for 1 minute
  4. Add tomatoes and continue to sauté until tomatoes are soft and 'mushy' (apx 2 minutes)
  5. Add garlic and continue to sauté for 1 minute
  6. Add water and give everything a good stir - Add rasam powder and thoroughly combine
  7. Bring to a boil - Reduce heat to medium
  8. Add tamarind and black pepper - Thoroughly combine
  9. Give it a taste and adjust seasoning with salt to taste and/or more tamarind if desired
  10. Allow rasam to boil uncovered for 3-5 minutes
  11. Remove from heat, stir in coriander leaves, and serve hot along with steamed basmati rice, pickle, idli, dosa, medu vada, papaad, or as part of a South Indian Thali

Share by: