Jesse’s Rasam Recipe | Tomato Rasam
on Feb 07, 2022
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This is a really flavourful, comforting tomato rasam recipe that’s super simple to make – it’s just the meal to prepare if you are feeling under the weather. It’s called ‘Jesse’s Rasam’ because this is my daughter’s nanny’s recipe which I swear is the best!
Rasam is a staple dish in South Indian homes – it’s a light and tangy soup served piping hot, either on its own, or with rice. It can be prepared in a few different ways, but this recipe is particularly for tomato rasam.
Rasam aids digestion, which is usually why it’s served at the end of the meal in South Indian cultures. It is my go-to dish to make when any of us in the family fall sick because of how warming yet light on the body it is.
This dish comes together with ingredients you already have in your home – mainly spices and aromatics along with tomatoes. It’s also fuss-free, which is a big priority when cooking for comfort! If you grind the spices beforehand, this recipe comes together in just one pot, within 30 minutes.
This particular recipe is by my daughter’s nanny Jesse, so it has that special homestyle touch that will just blow you away.
- This dish comes together quickly – just 30 minutes!
- It is pantry-friendly so no need for any supermarket trips!
- It can be made in one pot, so there is limited prep and clean up.
Ingredients You’ll Need
Here’s everything you’ll need for this recipe
- Tomatoes: The star of our rasam! Tomatoes are what bring that sour and slight tangy flavour to the soup.
- Garlic: A must add for flavour and sharpness. Plus garlic has healing properties that are unbeatable
- Tamarind: Tamarind is a common ingredient across rasam variations because it adds a signature tanginess to the broth that’s just delicious! Use fresh as far as possible or substitute with 1 teaspoon tamarind paste.
- Curry Leaves: Curry leaves are another rasam staple ingredient, adding a subtle herby flavour
- Rasam Powder: You need just a teaspoon or two, and I generally use MTR Rasam Powder which is widely available. I find that using rasam powder brings out the most authentic taste.
- Dry Red Chilli: Rasam is meant to be spicy, so don’t shy away from the dried red chilli! The combination of spicy, tangy, sour is just heavenly.
- Pepper: A different kind of chilli component but its great to soothe the throat and adds a heat that’s less spicy than red chillies
- Coriander: Fresh coriander is key to this recipe to help round of all the flavours – use stem and leaves both.
How to make Rasam
Making good rasam at home is easier than you think. Just follow these simple steps and you can have a piping hot mug of rasam in your hands in under an hour:
1. Boil three tomatoes in 5 cups water for 10-15 minutes till tomatoes are soft
2. Let the tomatoes cool completely before mashing them to a chunky pulp. Make sure not to puree them. Using your hands will let you control how they are mashed. Reserve the water in which they were cooked
3. Add garlic, coriander, pepper and cumin to the chutney jar of a mixer grinder. Don’t add any water
4. Pulse a few times till the ingredients break down roughly. We don’t want a smooth puree or powder
5. Heat oil in a pot and add mustard seeds. Once they start spluttering add whole red chillies and curry leaves and saute for a minute till fragrant
6. Add sliced onions and cook on medium-high heat for 2-3 minutes till the onions brown slightly. Add smashed garlic and saute.
7. Add the ground coriander garlic mixture, turmeric powder and salt and cook for 2 minutes
8. Add the tomato pulp to the pot.
9. Add the reserved tomato water, rasam powder, tamarind water and mix well. Add another cup of water if you want a thinner consistency
10. Bring it to a quick boil and turn off the heat. Let the rasam rest covered for 10-15 minutes before serving. It actually gets better the next day
Richa’s Top Tips:
- Tomatoes: Mash the tomatoes slightly with your hands, keeping them chunky – never works well with a mixer grinder. We want the soup to have some tomato chunks for the best taste. Make sure to reserve the leftover tomato water to add to the broth! This will add more flavour.
- Don’t boil the rasam too much after adding rasam powder. Just a quick boil and turn off the heat.
- Resting: Let the rasam sit for 10-15 minutes before serving to allow the spices and juices to slowly marry together. Trust me, it’s worth the wait.
- Tamarind: Make sure to soak the tamarind in hot water for at least 10 minutes so that maximum pulp can be extracted from it.
Frequently Asked Questions:
How do I serve rasam? You can serve rasam on it’s own as a soup or with steamed rice. You could also serve it with idlis and vada.
Is rasam a meal? Rasam can be served as a meal – with some rice and vegetable dishes to give it more substance and make it filling. You can serve it after the meal as a digestive soup as well, or just have the soup on its own for an evening supper.
What is the difference between rasam and soup? Rasam is a type of soup – it has a clear and spicy broth which is traditionally prepared using tomatoes, tamarind, and spices.
Is rasam healthy? Rasam stimulates digestion due to the natural detoxification properties of the spices and aromatics we use, and some more vegetables and carbohydrates served along with it makes for a healthy meal.
What does rasam taste like? Rasam has a tangy, spicy, peppery taste to it that goes great with some steamed rice.
Can I substitute fresh tamarind with tamarind paste? Yes, substitute with 1 teaspoon tamarind paste.
How long can rasam be stored for? Rasam can be refrigerated for up to 2-3 days or frozen for up to a month. It reheats well!
I love my comfort meals in the winter or when I’m sick, and this rasam recipe is one of them. I can drink it from the bowl – no spoons needed! This is my feel-good recipe, and it’ll be yours too!
You can serve this recipe with my super soft idlis. If you like the tangy tamarind flavours in this rasam, try out my Spicy Fish Curry with Coconut and Tamarind. You can also check out my Sambar recipe, another wintertime South Indian favourite!
Watch the Recipe Video
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Jesse’s Tomato Rasam
Ingredients
Dry Mixture
- 2 Tablespoons whole Black Pepper
- 1 Sprig Curry Leaves
- 1 Tablespoon Cumin Seeds
- 1/4 Cup Coriander Leaves with stems
- 1 Bulb Garlic, unpeeled
Boiling
- 5 Cups Water
- 2-3 Tomatoes, approx 120 grams
Tempering
- 2 Teaspoons Oil
- 1 Teaspoon Mustard Seeds
- 3 Byadgi Dry Red Chillies
- 4 Small Round Dry Red Chillies
- 1 medium Onion, sliced
- 3-4 Garlic cloves, unpeeled and smashed lightly
- 1/2 Teaspoon Turmeric Powder
- 1 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Rasam Powder
- 1 Piece Tamarind, lemon sized approx 12 grams
- 2 tablespoons fresh Coriander, for topping
Instructions
Dry Mixture
- Add all the ingredients mentioned under ‘dry mixture’ to the chutney jar of a mixer grinder or to a spice grinder and grind to a chunky dry mix consistency. Don't add any water while grinding
Boil Tomatoes
- Heat 5 cups of water in a pot and add tomatoes. Boil for 10-15 minutes till the tomatoes soften. Remove the tomatoes and reserve the water.
- Once the tomatoes cool down slightly, mash them with your hands. You can also use a potato masher to do this. Keep them chunky and don’t mash them to a pulp.
- In a different bowl, soak tamarind in ¼ cup hot water and set aside.
Tempering
- In a pot or kadhai, heat oil and add mustard seeds. Once they start spluttering, add all the dried red chillies and curry leaves. Saute for about 30 seconds.
- Add sliced onions and fry till light golden. Add smashed garlic cloves and saute. Add the ground coriander masala, turmeric, salt and saute for 2-3 minutes.
- Add the mashed tomatoes, all the reserved tomato water, rasam powder and tamarind water. Add another cup of water if you want the consistency to be thinner. Bring this to a boil and simmer for 2 minutes. Turn off the heat, top with fresh coriander leaves and let this rest for 10-15 minutes.
Video
Notes
- Tomatoes: Mash the tomatoes slightly with your hands, keeping them chunky – never works well with a mixer grinder. We want the soup to have some tomato chunks for the best taste. Make sure to reserve the leftover tomato water to add to the broth! This will add more flavour.
- Don’t boil the rasam too much after adding rasam powder. Just a quick boil and turn off the heat.
- Resting: Let the rasam sit for 10-15 minutes before serving to allow the spices and juices to slowly marry together. Trust me, it’s worth the wait.
- Tamarind: Make sure to soak the tamarind in hot water for at least 10 minutes so that maximum pulp can be extracted from it.
- How do I serve rasam? You can serve rasam on its own as a soup or with steamed rice. You could also serve it with idlis and vada.
- Can I substitute fresh tamarind with tamarind paste? Yes, substitute with 1 teaspoon tamarind paste.
- How long can rasam be stored for? Rasam can be refrigerated for up to 2-3 days or frozen for up to a month. It reheats well!
Nutrition
This article has been researched and written by Navya Khetarpal
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it looks like making payasam in uruli. I used to make rasam in different way. the original tast comes in the next day.
Hi Richa, This rasam recipe looks so yummy and tempting. Photography and writing are amazing.
I had my initial hesitations about this recipe as we never used onions in a rasam but after commenting on Instagram post, Richa replied back saying that the carmelized onions have a sweeter taste. I made it last week and my European wife approved the recipe.
Thank you for the simple recipe.
So glad you enjoyed this!
Great recipe