Tomato Rasam - SK Khazana Recipe

The absolute comfort food, especially during a monsoon day. Enjoy it with your family This is a Sanjeev Kapoor exclusive recipe.

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Tomato Rasam - SK Khazana Recipe

Main Ingredients Tomatoes, Rasam powder
Cuisine South Indian,Indian
Course Dals and Kadhis
Prep Time 41-50 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Tomato Rasam - SK Khazana Recipe

  • 2 large Tomatoes finely chopped
  • 1 1/2 tablespoons Rasam powder
  • 3 tablespoons Split pigeon pea (toor dal/arhar dal)
  • 3/4 teaspoon Asafoetida
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Fresh coriander leaves chopped
  • to taste Salt
  • 1 tablespoon Tamarind pulp
  • 15-20 Crushed black peppercorns
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Ghee
  • 1/4 Mustard seeds
  • 10-15 Curry leaves
  • to serve Steamed rice
  • to serve Fried papads


  1. Take Toor Dal in a bowl, add sufficient water. Soak it for 20-25 minutes. Drain and cook it in a pressure cooker with 1 cup water, ½ tsp asafoetida and turmeric powder till 4-5 whistles are given out. Take it out when the pressure settles, mash it well, add 3 cups water and mix well.
  2. Meanwhile, heat a deep pan, add tomatoes, coriander leaves, rasam powder, salt and 2 cups water, mix well, cover and cook till the tomatoes soften.
  3. Add the cooked dal and mix well. Add tamarind pulp and mix well. Reduce the heat, cover and let it come to a boil. Continue to boil till the mixture reduces a bit.
  4. Meanwhile, dry roast black peppercorns and cumin seeds in a non-stick pan till fragrant. Transfer the mixture into a mixer jar and grind to a coarse powder.
  5. Add this powder to the rasam, mix well and cook for 2-3 minutes.
  6. For the tempering, heat ghee in the same pan, add mustard seeds, remaining asafoetida and curry leaves. When the seeds splutter, add it to the rasam, cover immediately and cook for 1 minute.
  7. Serve it hot with rice and fried papad.