Rasam Recipe Tomato Puree Easy & Essential Recipe
Rasam Recipe Tomato Puree Easy Step By Step Cooking
Rasam Recipe Tomato Puree is a tangy, comforting South Indian soup made with tomatoes, spices, tamarind and aromatic herbs that brings warmth to the palate and comfort to the soul. Traditionally known as Thakkali Rasam or Tomato Charu, this recipe transforms ripe tomato puree into a vibrant bowl of flavor that’s excellent with rice or enjoyed as a broth-style soup. Rasam is not just delicious but also celebrated for aiding digestion and lifting spirits after a long day.
Recipe Card
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 bowls |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 3 cups (about 700 g) fresh tomato puree (from 5–6 medium ripe tomatoes)
- ¼ cup tamarind water (soak a lime sized ball in warm water)
- 4 cups water
- 1 tablespoon rasam powder (store-bought or homemade)
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper (freshly ground)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies (optional)
- 8–10 curry leaves
- 2 tablespoons fresh coriander (cilantro), finely chopped
- 2 tablespoons ghee or sesame oil
- Salt to taste (about 1 teaspoon)
- Pinch of asafoetida (hing)
Step By Step Instructions
1. Prepare Tomato Puree (5 Minutes)
Wash tomatoes thoroughly. Blanch them in boiling water for 3–4 minutes until skins loosen. Peel the skin and remove stems. Blend into a smooth puree.
2. Make Tamarind Water (5 Minutes)
Soak a small lemon-sized ball of tamarind in ½ cup warm water for 5 minutes, then squeeze and strain to get smooth tamarind water. Discard solids. Understanding Rasam Recipe Tomato Puree is essential.
3. Start The Rasam Base (3 Minutes)
Heat a heavy-bottomed pan over medium heat. Add ghee or sesame oil. Once hot, add mustard seeds. When they crackle, add cumin seeds, dried red chilies and curry leaves. Stir for 30 seconds.
4. Add Spices (2 Minutes)
Add turmeric, black pepper and a pinch of asafoetida. Stir for a few seconds until the spices release aroma.
5. Add Tomato Puree (3 Minutes)
Pour in the tomato puree and mix gently with the tempering. Cook on medium heat for 3 minutes until it begins to simmer. This relates to Rasam Recipe Tomato Puree.
6. Add Liquids & Rasam Powder (5 Minutes)
Add 4 cups of water and the tamarind water. Stir well. Add rasam powder and salt. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes so the flavors meld.
7. Final Touches (2 Minutes)
Turn off the heat, add chopped fresh coriander, cover the pan for a minute to infuse the aroma, then serve hot with steamed rice or enjoy as a flavorful soup.
Pro Tips From My Kitchen
- When I visited my grandmother’s home in Chennai, I noted she always used fresh, home-made rasam powder for the most vibrant flavor — it makes a noticeable difference.
- If tomatoes are too sweet, add a teaspoon of lemon juice or extra tamarind for balance.
- Don’t over-boil after adding rasam powder — this can reduce the tangy aroma.
- For a richer broth, you can add a small ladle of cooked toor dal while simmering.
- Always add the fresh coriander just at the end so its fragrance doesn’t cook off.
Chef’s Notes: Substitutions & Storage
- Rasam Powder Substitute: If you don’t have rasam powder, you can use a mix of ½ teaspoon each of cumin, coriander and freshly ground black pepper.
- Tamarind Option: Lemon juice can be used instead of tamarind water if needed — start with 1 tablespoon and adjust to taste.
- Oil Choices: Sesame oil adds authentic South Indian flavor, but vegetable oil works well too.
- Storage: Cool completely and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove.
- Freezing: Tomato rasam doesn’t freeze well due to changes in tomato texture, so refrigerate rather than freeze.
Nutrition Information Per Serving
| Nutrient | Amount |
|---|---|
| Calories | ≈ 70 kcal |
| Total Fat | ≈ 2.8 g |
| Carbohydrates | ≈ 9–11 g |
| Protein | ≈ 2–2.5 g |
| Fiber | ≈ 2 g |
| Sodium | Varies with salt added |
| Vitamin C | ≈ 10 mg+ |
One serving of traditional tomato rasam provides about 70 calories, making it light yet flavorful. Vitamin C from tomatoes contributes to immunity, while spices like black pepper and cumin support digestion. Learn more about Rasam Recipe Tomato Puree.
Common Variations To Try
- Andhra Style Tomato Charu: Slightly more water and tangy flavor with extra tamarind.
- Garlic Tomato Rasam: Add 6–8 crushed garlic cloves for a bold aroma.
- Milagu Rasam: Increase black pepper for a spicier kick, excellent in winter.
- Lemon Rasam Twist: Swap tamarind water for fresh lemon juice right at serving for zesty brightness.
Frequently Asked Questions
Can I make Rasam without Tamarind?
Yes. Use lemon juice or raw mango pieces to introduce acidity if tamarind is unavailable.
Why Is My Rasam Bitter?
Bitter flavor can come from over-boiling tomato puree or burnt spices — reduce heat and avoid burning the tempering.
Is Rasam Healthy For Kids?
Yes, this tangy tomato soup with mild spices supports digestion and hydration, making it suitable for older children when served warm.
Additional Reading & Reference
Learn more about the role of herbs and spices in traditional cuisines at National Institutes of Health.
