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Tomato Rasam Soup

Rasam is a tomato based spicy soup which is traditionally prepared with tomatoes and tamarind juice and is either eaten as a soup or enjoyed as a 'chaaru' mixed with boiled rice by all south indians in their everyday meals. There are so many different versions of it and each one has its unique taste and flavour of spices and seasonings. 

Eating a vegetarian thali served with rasam and sambar followed by a glass of  flavoured butter milk in summer is so comforting! This rasam is also called 'chaaru' or 'saaru' and it goes so well with Lamb Pepper Masala or Veal Pepper Masala. This rasam soup can also be made in the instant pot in 5 minutes.

Course curry, Lunch, main meal, Soup
Cuisine Indian Cooking, South indian Cuisine
Keyword bone soup, chaaru, rasam soup, saaru, tomato rasam
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Mamasecretrecipes



  • Tomatoes – 4
  • Garlic cloves – 4
  • Turmeric – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Ground black pepper – 1/2 tsp
  • Cilantro chopped – 1 tbs
  • Tamarind – a marble sized ball
  • Water - 2 Cups

For the tempering:

  • Curry leaves – a few
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/2 tsp
  • Crushed garlic cloves – 2 small
  • Asafoetida – a pinch
  • Canola/Vegetable oil or ghee – 1 tsp



  1. Cut tomatoes into quarters, peel the garlic cloves and cook them with a little water in a saucepan. Add turmeric, cumin and pepper powders.
  2. When tomatoes are soft mash them with the back of the spoon, add more water and let it simmer.
  3. Soak tamarind in a little water, extract its juice and add it to the tomato mixture.
  4. Adjust the salt, strain the tomato rasam and add chopped cilantro.
  5. For making it in the instant pot, just dump in all the ingredients and spices including the tamarind and one cup of water, then steam for 5 minutes. When done, mash with a hand blender, strain add one more cup water, adjust the salt, then follow the next step for tempering.
  6. For the tempering, use a small tempering pan and heat the oil/ghee. When it is hot first add the mustard seeds and wait till they start to splutter. Now add the crushed garlic and as soon as it turns golden brown (do not burn it) add the cumin seeds. When they start changing colour add the curry leaves and a pinch of powdered asafoetida.
  7. Immediately add the tempering to the rasam. The rasam is now ready to enjoy.

Recipe Notes

Notes: It is better to use ghee for tempering for a great flavour.