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A bowl of tomato tamata chaaru. It is a spicy, light Indian version of tomato soup.

Tomato Rasam or Tamata Chaaru

Tomato rasam is a thin, spicy South Indian soup serve with rice
Course Side Dish
Cuisine South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3


Main Ingredients

  • 2 medium to large or 250 grams Vine Ripe Tomatoes
  • 3 cups Water
  • ¼ - ½ teaspoon Chili Powder
  • 1 teaspoon Salt
  • 4 Curry Leaves
  • 1 teaspoon Ginger Garlic Paste
  • Cilantro or Kothmir
  • ½ small Onion chopped, opt
  • Few drops of Lime Juice, opt

Spice Blend

  • 1 teaspoon Coriander Seeds
  • ¼ teaspoon or 20 Black Peppercorns
  • ½ teaspoon Cumin Seeds


  • 3 teaspoon Oil
  • 1 Red Chili broken into two
  • 3 Curry Leaves
  • ¼ teaspoon Mustard Seeds
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Ginger Garlic Paste or Crushed Garlic
  • ¼ teaspoon Fenugreek Powder opt
  • ¼ teaspoon Turmeric Powder


  • Take water and washed tomatoes in a pot and bring to boil.
  • Once the skin of the tomatoes begins to peel off, remove from water, remove the skin and puree tomatoes. Pour puree back into boiled water. Alternative is roughly cut peeled tomatoes, put them back in boiled water and blend using an immersion blender.
  • Grind all the ingredients listed under spice blend and add it to tomato puree mixture.
  • Add chili powder, curry leaves, ginger garlic paste, kothmir sprigs and onions (if using) to tomato puree mixture and boil for about 10 minutes or until raw smell of tomatoes and spices is gone.
  • Meantime, make the tempering by heating oil in a pan.
  • When oil is hot, add red chili, mustard seeds, cumin, curry leaves and ginger garlic paste.
  • Once seeds splutter, add turmeric and turn off the heat.
  • Pour it over tomato chaaru, cover and let boil for couple of minutes.
  • Taste rasam and adjust seasoning. For a tangy rasam, squeeze some lime juice. Squeeze lime juice just before turning off the flame or after turning off the flame.
  • Garnish with kothmir and keep the rasam covered until ready to serve.
  • Serve hot with steaming rice.


  • Tomatoes - I use vine tomatoes but any variety should work. If the tomatoes are not tangy, add some lime juice
  • Spice Blend - i normally do not roast spices but one can do so and then make a fine powder for a variation.
  • Lentils - I prefer not to use any lentils in this rasam. But if one wishes, grind toor dal along with rest of the spices listed under spice blend.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg