Spicy Tomato Soup

    30 minutes

    This is a South Indian tomato soup called Rasam. It is very quick to make and can be eaten by itself or as part of a larger meal. This is a vegan version, but you can use chicken stock if you prefer.

    1 person made this

    Serves: 3 

    • 2 teaspoons vegetable oil
    • 1/4 teaspoon mustard seed
    • 5 fresh curry leaves
    • 1 large tomato, diced
    • 1 teaspoon cumin seed, freshly ground
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon chilli flakes
    • 2 pinches ground dried turmeric
    • 3 cloves garlic, crushed
    • 3 cups (750ml) water
    • 2 teaspoons tamarind paste
    • 1 pinch salt to taste
    • 1 tablespoon chopped fresh coriander

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter add the curry leaves and tomato then season with cumin, pepper, chilli flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
    2. Ladle into bowls and garnish with coriander to serve. Drink it like soup or eat it with rice.

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    Reviews in English (5)


    Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't like oil or ghee in the poppu/tadka for rasam. Let's hope more people try this. It's the best cold remedy and light meal I can imagine.  -  22 Jan 2010  (Review from Allrecipes USA and Canada)


    I love this recipe it tastes so delicious! I love to eat it with rice and ghee! yummmmmmmmm  -  02 Dec 2018  (Review from Allrecipes USA and Canada)


    I'm not sure if this is an authentic recipe, but I have made this many times when getting over a cold because it uses ingredients that I nearly always have around. I've even subbed tomato sauce for the fresh tomato and it still hits the spot. I just use less tamarind because my paste is very concentrated, and sometimes I add dried red chili to the tempering.  -  04 Oct 2017  (Review from Allrecipes USA and Canada)