JollyRoses
Dals & Curries · South Indian

Tomato Pepper Rasam

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A simple rasam recipe: a thin, tangy tomato-tamarind broth with black pepper, cumin and fresh rasam powder. Serve over hot rice or sip it as a soup.

By The JollyRoses Kitchen · Updated

Prep
10 min
Cook
20 min
Total
40 min
Serves
4
Vegan Easy Side Dish Includes 10 min hands-off
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Red bowl of tomato lentil soup with a tempering of dried chilies, garlic and curry leaves beside split lentils
Photo: Kalyani Akella on Unsplash · photo shows a similar dish

Rasam is a thin, peppery South Indian broth soured with tamarind and tomatoes. It is ladled over steamed rice as one course of a meal, and many people also drink it warm from a cup like soup.

This tomato pepper version uses a quick homemade rasam powder of coriander, cumin, black pepper, toor dal and dried chilies. Store-bought rasam powder works too, so it is easy to make on a weeknight.

Why this recipe works

  • Freshly toasted and ground rasam powder gives a bright, peppery aroma.
  • Simmering the tamarind and tomatoes first removes the raw tamarind taste before the spices go in.
  • The rasam is taken off the heat as soon as it turns frothy, so the spices stay fragrant rather than bitter.
  • Made with oil it is vegan; ghee in the tempering is a traditional option.

Tomato Pepper Rasam recipe

By The JollyRoses Kitchen · 40 min total · Easy

Ingredients

Servings 4

For the rasam powder

For the rasam

For the tempering

Equipment

  • Medium saucepan
  • Small skillet for toasting and tempering
  • Spice grinder or mortar and pestle
  • Small bowl for soaking tamarind

Instructions

  1. Make the rasam powder

    Toast the coriander seeds, cumin, peppercorns, toor dal and dried chilies in a dry skillet over medium-low heat, stirring, until fragrant and the dal is light golden, 2–3 minutes. Cool, then grind to a coarse powder. You will use about 2 tablespoons.

  2. Simmer the tamarind and tomatoes

    If using whole tamarind, squeeze it in its soaking water and strain, discarding the pulp. Put the tamarind liquid or paste, tomatoes, turmeric, salt, the first curry-leaf sprig and 1 cup of the water into a saucepan. Simmer over medium heat until the tomatoes are soft and the raw tamarind smell is gone, 8–10 minutes, mashing the tomatoes as they cook.

  3. Add the spices and water

    Stir in 2 tablespoons of the rasam powder, the remaining 2 cups water and the jaggery (if using). Taste and adjust the salt and sourness.

  4. Heat until frothy

    Warm over medium-low heat until a layer of froth rises to the top and the rasam just begins to bubble at the edges, 3–5 minutes. Turn off the heat right away; a long hard boil dulls the flavor.

  5. Temper and rest

    Heat the oil in a small skillet. Add the mustard seeds; when they pop, add the cumin, broken chili and garlic (if using) and stir for a few seconds, then add the asafoetida and curry leaves. Pour the sizzling tempering over the rasam, add the cilantro, cover and let it rest for 10 minutes before serving.

Tips for the best tomato pepper rasam

  • Do not let rasam boil hard after the powder goes in. Pull it off the heat once it turns frothy so it stays aromatic.
  • Ripe, juicy tomatoes give the best flavor; if yours are pale, add an extra tomato or a little more tamarind.
  • Tamarind strength varies by brand. Start with less, taste, and add more to reach a clear, pleasant tang.
  • Store the extra rasam powder in an airtight jar away from heat and light, and use it within a few weeks for the best aroma.
  • For a fuller-bodied rasam, stir in ¼ cup well-cooked mashed toor dal or its cooking water with the spices.

Substitutions

Homemade rasam powder2–2½ teaspoons store-bought rasam powder plus ½ teaspoon freshly crushed black pepper; add it at the same step.
Tamarind1–2 tablespoons lemon juice stirred in after turning off the heat (lemon juice can taste bitter if boiled).
Oil in the temperingGhee, for a traditional flavor (the dish is then vegetarian, not vegan).
Fresh tomatoes½ cup canned crushed tomatoes.

Storing and reheating

Cool and refrigerate in a covered container within 2 hours; it keeps for 2–3 days and the flavor often deepens overnight. Reheat gently until hot without boiling hard. Rasam can be frozen for up to 2 months.

What to serve with tomato pepper rasam

Frequently asked questions

What is rasam made of?
Rasam is a thin broth made from tamarind water, tomatoes and a spice blend of coriander, cumin, black pepper and dried chilies, finished with a mustard-seed and curry-leaf tempering.
What is the difference between rasam and sambar?
Sambar is thick, made with plenty of cooked toor dal and vegetables. Rasam is thin and brothy, with little or no dal, and is more peppery and tangy.
Can I make rasam without rasam powder?
Yes. Toast and grind coriander, cumin, black pepper, a little toor dal and dried chilies as in this recipe, or simply crush black pepper and cumin for a basic pepper rasam.
Why does my rasam taste bitter?
Usually it was boiled too long after adding the spice powder, or the spices were over-toasted. Heat just until frothy, then turn it off.
Can you drink rasam like soup?
Yes. Many people sip warm rasam from a cup, especially when they want something light and comforting.

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