Rasam is one of the most favoured curry in Tamil Nadu. It is a tangy curry made with tamarind with a hint of spices and onions. Today’s recipe is of a tangy Tomato Pepper rasam that we make often at home. This is my mom-in-law’s recipe that is simply delicious. The addition of tomatoes and black pepper adds a wonderful taste and flavour to the rasam. Rasam requires few ingredients and gets cooked in a very little time.


4 tbsp oil
1 tsp mustard seeds
1 large onion thinly slicd
2 dry red chilli deseeded and cut into 2 pieces each
Handful of curry leaves
1 tsp garlic paste
1 tsp cumin powder
1 tsp rasam powder
1 tomato deseeded and chopped
¾ tsp salt (or to taste)
1 and ¼ tsp pepper powder (or to taste)
1 lemon sized ball of tamarind
Coriander leaves


  • Wash and soak the tamarind in warm water for about half an hour.
  • Extract the pulp from the tamarind and keep ready.
  • Heat oil in a pan, add mustard seeds and allow it to sputter.
  • Next add curry leaves, onions and red chillies and saute till the onions turn golden.
  • Now add garlic paste and saute till the raw smell goes.
  • Next add salt, rasam powder, cumin powder and black pepper powder and mix well.
  • Next add the chopped tomatoes and cook for a couple of minutes till the tomatoes turn soft.
  • Finally add the tamarind pulp, coriander leaves and 1 cup water and bring to a boil.
  • Once it starts boiling, switch off the gas.
  • Transfer to a serving bowl and serve hot with white rice and poriyal.

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1 comment:

  1. Thanks Amina , I love rasam and would love to try this recipe .


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