How to make Tomato Rasam - SK Khazana -

This easy recipe of the South Indian classic Rasam made with tomatoes, so delicious, comforting and flavourful!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Toor dal (तुवर दाल)

Cuisine : South Indian, Indian

Course : Dals and Kadhis

For more recipes related to Tomato Rasam - SK Khazana checkout Tamatar Ki Kadhi, Tomato Saar, Tamatar Ki Kadhi, Tomato Saar . You can also find more Dals and Kadhis recipes like Moongachi Amti Dal Dhokli Palakwali Moong Rasam Powder

Tomato Rasam - SK Khazana

Tomato Rasam - SK Khazana Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tomato Rasam - SK Khazana Recipe

  • Tomatoes chopped 2 large

  • Toor dal cooked 1/2 cup

  • Ghee 1 tablespoon

  • Tamarind water 3 tablespoons

  • Asafoetida a pinch

  • Turmeric powder a pinch

  • Rasam powder 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves 2 tablespoons

  • Steamed rice to serve

  • Tempering

  • Ghee 1 1/2 tablespoons

  • Mstard seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried red chilli 1

  • Asafoetida 1/4 teaspoon

  • Curry leaves 7-8


Step 1

Heat a non-stick pan, add tomatoes and ghee, mix and sauté for 1-2 minutes.

Step 2

Add tamarind pulp, 2 cups water, asafoetida, turmeric powder, rasam powder and cumin seeds, and mix well. Let the mixture boil for 10 minutes.

Step 3

Take cooked pigeon pea in a bowl and add 1 cup water and mix well. Add this to the boiling mixture, and add another cup of water and mix well. Let it come to a boil and switch the flame off.

Step 4

Add salt and coriander leaves, mix well and take it off the heat.

Step 5

For the tempering, heat ghee in a tempering pan, add mustard seeds, cumin seeds, broken red chilli, asafoetida and curry leaves and let the seeds splutter. Add the tempering to the prepared rasam and switch off the heat.

Step 6

Transfer the rasam into a serving bowl and serve hot with steamed rice.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.