Quick tomato tamarind Rasam



  1. Tomato – 3 numbers
  2. Onion – 1 medium
  3. Garlic – 6 big cloves
  4. Peppercorns- 1tbsp.
  5. Ginger – 1 tsp.
  6. Greenchilly – 1 number
  7. Coconut oil – 2 tbsps.
  8. Mustard seeds – 1 tsp.
  9. Dry red chillies – 2 numbers; split
  10. Curryleaves – a few
  11. Turmeric powder – 1/2 tsp.
  12. Kashmiri chilly powder – 1 tsp.
  13. Coriander powder – 2 bit heaping tsps.
  14. Tamarind – a lime size ball soaked in 1/4 cup of hot water
  15. Fenugreek powder – 1/4 tsp.
  16. Hing – 1/2 stp.
  17. Grated jaggery – 1 tbsp.
  18. Cilantro – a handful


  1. Grind together the tomatoes, onion, ginger, garlic, greenchilly and peppercorns to a paste using a mixer/grinder.
  2. Heat oil in a wok and splutter the mustard seeds. Stir in the dry red chillies and curry leaves. Add the ground onion-tomato paste and cook on medium heat for 15 minutes till the oil starts to separate.
  3. Add the turmeric powder, coriander powder and kashmiri chilly powder and cook for 2 minutes on low heat.
  4. Add the tamarind water & cook for 5 minutes on medium heat.
  5. Add 3-4 cups of water & bring the mixture to a boil. Add the fenugreek powder, hing and grated jaggery. Boil the rasam for 5 more minutes. Add a handful of cilantro & remove from heat.

Note:- The original recipe calls for 1 tbsp. of rose-water. I skipped it as I do not like it’s flavour.


This entry was posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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