Padhuskitchen


Instant Tomato Rasam-Easy Rasam Recipe

by 34 Comments

Rasam is an integral part of South Indian meals. This is a very simple rasam prepared with tomatoes, whole black pepper and cumin seeds. It does not require tamarind. When I feel lazy to cook, I mostly prepare this instant tomato rasam and a simple vegetable stir fry to go along with it. This rasam can also be had as a soup. It is not only tasty but also soothing when suffering from cold or fever.

Instant Tomato Rasam-thakkali rasam

Easy-Quick-Instant South Indian Rasam- (avasara rasam)


Instant Tomato rasam

 Prep Time : 5 mins

 Cook Time : 10 mins 
 Serves: 2
 Recipe Category: Rasam-Soup Recipes
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Ripe tomatoes -2-3
   Whole black pepper – 1 tsp
   Cumin seeds/jeera – 1 tsp
   Curry leaves – few

   For the seasoning

   Ghee – 1 tsp
   Mustard seeds -1 tsp
   Curry leaves – few

   For garnishing

   Coriander leaves – finely chopped

Preparation 


Dry grind pepper and jeera coarsely and keep it aside.This is the rasam powder for this recipe.

Method 


Boil tomatoes in water for 3-4 minutes (just enough water to cover the tomatoes). Switch off the flame and keep it closed for 5 minutes.

After 5 minutes, remove the skin and mash the tomatoes well.

Add the ground rasam powder, few curry leaves, salt needed and let it boil for about 5 minutes.

How to prepare Rasam-Quick rasam

Then add 1 1/2 cup of water and switch off the flame once froth starts forming at the top.(see pic)

Heat a tsp of ghee, add mustard seeds, when it splutters, add curry leaves and pour it over the rasam.

Garnish with finely chopped coriander leaves.

Note 


You can powder equal quantities of black pepper and jeera/cumin seeds in advance and store it in an airtight container. Use 1 tbsp (flat) of that powder to prepare this rasam.

You can add 2-3 crushed garlic for more flavor along with the rasam powder if preferred.

Tips for preparing a good rasam (for beginners)

Always boil rasam on low flame.

Switch off, once rasam becomes frothy at the top. Do not boil after that as it will not taste good.

Adding curry leaves and coriander leaves makes it more flavorful.

Do not avoid seasoning.

Find a long list of South Indian Rasam Recipes

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Reader Interactions

Comments

  16. Meena

    Thank you so much for this recipe. It was detailed, easy n the end result seeems yummmmm even for a kitchen-disaster like me. Thank u 🙂

    Reply

  17. maidofadyar

    I tried this instant rasam recipe and can hardly believe how easy and tasty it is! My husband loves it. This is a great addition to my rasam repertoire (rasam is my most favorite dish).

    Thank you Padhu, I have cooked many items from your site. It is the best!

    Reply

  21. life around

    It is such a delight to go through your blog, so organized and welcoming it is :).
    Your blog is my go to guide every evening while cooking… :)..

    Keep the recipes coming..

    🙂

    Reply

  23. vinnie

    Hi Psdhu,

    You really have made my life easy with all the simple cooking. I made it and it was too good. You are a life saver. I keeping searching for your recipes as it is very easy to make and tasty too.

    Reply

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