Usually in our place we do extract dal water to make rasam.Dal water is taken when cooking toordal, green gram, horsegram for lunch.sometimes we dont cook these dal for lunch menu,in these times Tomato rasam is a substitute prepared. This is very simple to make and suits excellent when served with any vegetable poriyal of your choice.


Tomato -3
Tamarind -pea sized
Ginger -pepper size crushed
Garlic -3
Shallots -1 (optional)
Green chilli -1
Curry leaves – few
Turmeric powder -a pinch
Chilli powder -1/4 tsp
Coriander leaves -1 tsp
Salt as required

To temper

Oil – very little (less than 1/4 tsp)
Asafoetida -a pinch
Mustard -less than 1/4 tsp


  1. In a bowl add 1/2 glass of water and cook the tomatoes and tamarind together for about 10 minutes.
  2. Allow it to cool down and crush well to extract the pulp and squeeze out the waste.
  3. Now heat oil in a pan,add mustard and let it splutter.
  4. Then add asafoetida,crushed garlic, shallots, chillies, curry leaves and saute in low flame.
  5. Once you get the aroma add the tomato water, salt, turmeric powder, chilli powder, rasam powder and add 1 glass of water.
  6. Now let it boil for about 5 minutes.
  7. When it starts boiling with bubbles add the chopped coriander leaves and transfer to a serving bowl.

Tomato Rasam

  • If you want add a drop of ghee at the end.
  • Shallots is optional. 
  • Do not add more water to boil. Add only the given measurement of water.
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