Rasam is a beloved South Indian classic, a tangy, spiced soup made with tamarind, tomato, and fragrant spices. Beyond its vibrant flavor, rasam is often thought of as the vegetarian counterpart to chicken soup—a comforting remedy for colds and chills. Traditionally ladled over rice, it’s equally delightful sipped on its own, warming the body and spirit with every spoonful.

Rasam – South Indian Tomato Soup

Recipe by TheCreativeSue

0.0 from 0 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• ¼ cup lentils (toor dal, black-eyed peas, or any preferred daal)

• 1 large tomato (roughly chopped, about ½ cup)

• 1 tsp mustard seeds

• A pinch of asafoetida (hing)

• 1 sprig curry leaves

• 1 garlic clove (lightly crushed)

• 1 tbsp rasam powder (MTR brand or any other)

• 1 tbsp oil (or ghee for richer flavor)

• 1 tsp brown sugar (optional)

• 1/2 tsp tamarind paste (optional)

• Salt to taste

Directions

• In an Instapot or pressure cooker, add oil and mustard seeds.
• When they splutter, add curry leaves and a pinch of asafetida and, rasam powder
• Add washed lentils, garlic, tomatoes, tamarind, sugar, salt and 3 cups of water.
• Pressure cook on the Bean setting.
• When done, garnish with cilantro and serve hot as a soup.

Notes:

You can use any type of lential or skip it all together. Lentil gives a bit of protein to the soup.