Instant Tomato Rasam

We love tricks and shortcuts to some dishes. Here, by popular demand from students and bachelors, here is a quick and easy recipe for Instant Tomato Rasam. In just a few minutes, you’ll be on your way to enjoying a steaming hot bowl of rasam. Have it as a soup or with some plain white rice…comforting! Add a dollop of ghee and you will be licking your fingers for a long time.
Video at the end of post.

Ingredients:

Ghee (Clarified Butter) – 2 tsp
Mustard Seeds – 1/4 tsp
Asafoetida – 1/8 tsp
Curry Leaves – few
Green Chilies – to taste, slit
Whole Black Peppercorns – 1/4 tsp, roughly crushed
Garlic – 2 large cloves, roughly crushed
Tomato Soup – 1 can
Water – 1 1/2 cans
Tamarind Paste – 1 tsp or to taste
Salt – to taste
Rasam Powder – 1 tsp
Cilantro – chopped for garnishing

Method:

1. Heat Ghee in a pan.
2. Add Mustard Seeds and let them pop.
3. Add Asafoetida, Curry Leaves, Green Chilies, Garlic and Black Peppercorns. Mix.
4. Add Tomato Soup and Water.
5. Add Tamarind Paste, Rasam Powder and Salt. Mix well and allow it to come to a boil.
6. Garnish with Cilantro.
7. Serve hot as a soup or with plain white rice.

0 thoughts on “Instant Tomato Rasam

  1. This recepie sounds so good. I love rasam. Do you have any suggestions on what spices to add if I’m using fresh pureed tomatoes? Thnx.. =)

    1. Hi Zee,

      Even if you are using fresh tomatoes, the spices will not change. The soup has a bit of added sweetness so you can possibly add a bit of sugar but its totally optional.

      1. hi hetal
        this is my version of the traditional rasam..

        i generally prepare the rasam powder at home.. the measure is
        black pepper-2 measure
        jeera-2
        coriander-6
        methi-1/2
        mustard-1/8
        red chillies-to taste

        the pepper and chilles are roasted in little oil while the others are dry roasted.

        once its cooled, its ground to a powder. this rasam powder can be stored in a air tight container for 2-2.5 months.

        while preparing the rasam,
        boil tamarind juice with finely chopped tomatoes, hing and haldi powder and curry leaves. once it boils well add the cooked toor dal (watery), salt n jaggery. in the end add rasam powder to taste & add finely chopped cilantro.
        n season it in ghee with mustard.. 🙂

        1. Heya Hetal…n Anuja…

          Thx a lot for ur videos…I’m a big fan of yours…
          learning a lot from you…

          Cheerz,
          S3

    1. Dear Mr. ya Miss Telugu,

      Everyone has freedom of speech but it should not be misused. You are entitled to your choices in cuisine but there is no need to be derogatory in your comment with regards to gujurati food.

      Hetal and Anuja- Thanks for sharing!

    2. Hi telugu

      I am from andhra too. What you said reflects badly on all the Telugu people. Pls try to control yourself when writing something online. I for one, love a lot of gujarathi food. If you do want to say something try being more civil. “teluguvari paruvu teeyodhu”

    1. Hi Sunita,
      Yes, you can. If you want the same texture as the can provides, blanch and peel the tomatoes and then puree them. You may have to add in additional spices.
      Enjoy 🙂

  2. Hi,
    This looks yummm…….. but I think you have to add littlebit of sugar or Jaggery to it. It give sweatness to Rasam which tastes good.

  3. I tried this recipe but there are a few points to note. This recipe will be too “tomatoey” and is close to soup than rasam unless you add lots of water. Also, since soup is used when boiling it tends to overflow similar to boiling milk.

    You can make it with tamarind water and cut tomatoes instead of using soup.

  4. Thanks very much for taking the time to show all these(comfort food) recipes. All your recipes are beautiful. Keep up the good work! From Christine in Canada.

  5. Hi Ladies,
    I would suggest of using tomato paste or crushed tomato instead of tomato soup,which will give a authentic south Indian Rasam for your instant tomato Rasam.

    1. 1 cup urad dal
      3 cups rice
      soak together for 5 or 6 hrs.Blend them together with water,salt and maybe little bit of poha or cooked rice for a rice color.After the batter is done,it has to be fermented overnight in a warm place like oven or so.Your dosa batter is ready.You need a tawa and oil and spoon the batter on it and roast it for 2 mins on each side or until done.Serve with pickle

  6. Hi Ladies,

    With Super Bowl approaching, could you please provide a great meatless chili recipe? I know you have a longggg list, but this would be great to make for super bowl. I thought surely you guys would have a fantastic recipe. I would love to make it as it is also great comfort food during winter especially.

    Thank you.

    1. Hi Pinal,

      We’re sorry, but we will not be able to get a chili video out in time for the Super Bowl. We will put it on our list to do. Thanks for the suggestion.

  7. Hi Hetal/Anuja,

    this reciepe looks good, but what do you eat this ‘rasam’ with? is it a south indian dish? cuz I’ve never heard of this one !

    thank you

    1. Hi Yogita,

      Yes, Rasam is a South Indian dish. It is traditionally made from the liquidy part of boiled toor daal, but this is just a quick fix recipe for people on the go. It can be had with plain white rice or as a soup.

  8. Hi didi,

    wow..this was so easy. I can suggest another easy rasam recipe..it is called Melagu rasam..or pepper rasam.ITs my MIL’s recipe and is just awesome.

    Fresh tangy tamarind water – 2 cups, diluted
    zeera pwdr – 1 tsp
    black pepper pwdr – 1 tsp,ur spice level or 5 pepper pods..
    turmeric pwdr – 1/4 spoon
    salt – to taste
    coriander , curry leaves – few
    fresh garlic – 3 fat ,roughly crushed with skin on.

    Add this all to a kadai,vessel and keep it on the medium flame and just cook it till one boil comes..or else the tamarind will become bitter. You have to add coriander,curry leaf in the beginin itself..so that its flavour also mixes well.Really it takes only around 15 – 20 minutes. If u have more time, u can fresh crush some zeera seeds, pepper corns in a gota pestle for a more fresh n aromatic flavour.
    Do try it..ull like it for sure.

  9. Lovely and perfect for the weather. Many thanks! BTW, is a non-instant version of this recipe also available on your website?

  10. Hi Hetal & Anuja,
    Thank you guys for showing such easy recipes.
    Which company’s rassam powder did you use? Some of the store bought powders are not as authentic as south Indians.
    Thanks,
    Shakuntala

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