Tomato Rasam

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

Its different from regular rasam...its a good appetizer as well as goes good with plain rice.

Ingredients vegetarian 2 servings

    • 5 large Ripen Tomatoes
    • 1 cup grated Coconut
    • 1 tsp Red chilli powder
    • 1 tsp Cumin seeds (jeera)
    • 1 tsp Mustard seeds
    • 2 tblsp Ghee (Clarified butter)
    • 5 cloves Garlic
    • 1 tsp Jaggery 
    • 2 Green Chillies (slit length wise) 
    • a pinch of Asafoetida (Hing)
    • 2 tblsp chopped Cilantro (Coriander leaves)
    • 1 sprig Curry leaves
    • Salt to taste 


    1. In a kadai, add Tomatoes, little Salt, Red chilli powder & enough water. Boil until the tomatoes turn soft. Make puree of the tomatoes & keep aside.  
    2. Grind Coconut, Cumin seeds & Garlic together with little water.
    3. Heat Ghee in a kadai. Add Asafoetida & Mustard seeds.
    4. When the seeds splutter, add Green chillies, Curry leaves & Tomato puree. Mix well & boil for 2 mins.
    5. Add the Coconut paste & Jaggery, adjust Salt & simmer for 15 mins.
    6. Serve hot with chopped Cilantro. 


    jean chaurasia

    really nice and tasty. Thanks.


    utterly delicious,delectable and soul satisfying!!!!!!!