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4.5 from 2 votes

Tomato Garlic Rasam Recipe

Tomato Garlic Rasam is the spicy, tangy, soupy curry made with blushing red ripe tomatoes and flavoured with lots of garlic. Learn how to make South Indian style rasam in a few simple steps. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 119kcal
Author: Hina Gujral


  • Blender
  • Heavy Bottom Kadhai


Ingredients To Grind:

  • 1 tablespoon black peppercorns
  • 1 teaspoon cumin seeds (jeera)
  • 5 - 6 fresh coriander stalks
  • 6 - 8 garlic cloves

Ingredients For Curry:

  • 2 tablespoon ghee or gingelly oil or cooking oil
  • 2 dry red chilli
  • 4 - 5 curry leaves
  • ¼ teaspoon hing (asafoetida)
  • 1 teaspoon black mustard seeds (rai)
  • 1 Cup chopped tomato
  • Salt to taste
  • 1 teaspoon Rasam Powder (see recipe here)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon chopped fresh coriander


  • To make the Tomato Garlic Rasam, combine garlic cloves, black peppercorns, cumin seeds, and coriander stalks in a blender. Grind to a coarse powder. Do not use water to make a smooth paste. Set it aside.
    rasam cooking steps
  • Next, heat ghee or any vegan cooking oil in a heavy bottom kadhai. Add mustard seeds, red chili, curry leaves, and asafoetida. Fry for 10 - 20 seconds or till seeds starts spluttering.
    rasam cooking steps
  • Add chopped tomato, turmeric powder, red chili powder, salt, and cook for 3 - 5 minutes or till tomatoes turn mushy.
    rasam cooking steps
  • Add fresh garlic paste prepared earlier. Stir to combine and cook for a minute.
    rasam cooking steps
  • Add 4 cups of water and rasam masala powder. Stir, and gently mash the tomato using the back of the ladle. At this stage, taste and adjust the seasoning as per personal preference.
    rasam cooking steps
  • Let the rasam simmer over low heat for the next 15 - 20 minutes. Keep stirring at regular intervals. So not cook it for too long.
  • Garnish with loads of chopped fresh coriander.
    rasam cooking steps
  • Serve with steamed rice or as an appetizer.


  • Use ripe and juicy tomatoes to make rasam. 
  • Adjust the amount of garlic and spices according to your preference. I usually, use a whole pod of garlic to make rasam. 
  • If rasam masala powder is not available skip it. It is for the added flavor. 
  • Do not cook the rasam for too long as it starts losing medicinal properties. 
  • It is not recommended to store rasam in the fridge and reheat. It is best consumed hot and fresh. 


Calories: 119kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 102mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 903IU | Vitamin C: 88mg | Calcium: 70mg | Iron: 2mg