Ingredients
Tomatoes – 3 medium, chopped
Tamarind – small lemon-sized ball, soaked and pulp extracted
Toor dal – 2 tbsp, cooked and mashed (optional)
Green chili – 1, slit
Garlic – 1 clove, crushed (optional)
Turmeric – ¼ tsp
Salt – to taste
Water – 3 cups
For Tempering
Oil – 1–2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chili – 1
Curry leaves – few
Asafoetida (hing) – a pinch
For Rasam Powder
Coriander seeds – 1 tsp
Cumin seeds – ½ tsp
Black pepper – ¼ tsp
Dry red chili – 1–2
Execution
1. Prepare Rasam Powder
Dry roast coriander, cumin, black pepper, and red chili → grind coarsely.
2. Cook Tomato Base
Boil tomatoes + green chili + turmeric + salt in 2 cups water for 5 mins.
Mash lightly and add tamarind pulp.
3. Add Rasam Powder
Add rasam powder → simmer 5–7 mins.
Optional: add cooked toor dal for thickness.
4. Tempering
Heat oil → add mustard, cumin, dry red chili, curry leaves, hing.
Pour over simmering rasam.
5. Serve
Serve hot with steamed rice or as a soup.
Additional tips
Use ripe tomatoes for natural sweetness and flavor.
Add rasam powder towards the end to retain aroma.
Serve immediately; reheating may reduce the tangy taste.