• 1 big tomato
  • Few curry leaves
  • 1 tsp salt 
  • 5 cloves of garlic
  • 1 cup tamarind extract
  • 1 tsp Savouram's Rasam Powder


  • Toor dal
  • 1 tbsp jaggery
  • Extra pepper

For tempering

  • Coconut oil
  • Mustard seeds
  • Dry red chilies
  • Curry leaves
  • A pinch of asafoetida (optional)


  1. In a large kadai add 2 cups of water, 1 big tomato, 1 tbsp jaggery (optional), few curry leaves, and 1 tsp salt. Cover and boil for 10 minutes. Boil until the tomatoes turn mushy.
  2. Add 4 cups of water and 2 cup toor dal (optional). Include 5 cloves of garlic, a dash of pepper (optional for extra spice), 1 tsp Savouram's Rasam powder. Mix well.
  3. Add 1 cup tamarind extract. Mix well adjusting consistency as required. Boil for a minute, ensuring the flavours are well absorbed. Avoid over boiling once the Rasam powder is added. 
  4. For tempering, heat coconut oil in a pan. Add mustard seeds. Once they splutter, add  dry red chilies, curry leaves, a pinch of asafoetida. Pour the tempering over the Rasam. Mix well.
  5. Serve tomato Rasam hot with steamed rice. Enjoy! Serves 2.

Link to recipe video 

Note from the founder: This recipe, passed down from my mother, Sarada M, is quick, easy and true definition of less is more. Perfect for serving as a warm soup during winter or when someone needs a little extra comfort.


Given how diverse India is, simple dish like Rasam tastes different as soon as you cross border of neighbouring states:

  1. Kerala Rasam is known for its thicker texture and a blend of spices, often incorporating sweetness from jaggery or sugar.
  2. Karnataka Rasam features a balance of tanginess and spiciness with ingredients like tamarind or tomatoes, prominent curry leaves, and a spice mix including black pepper, cumin and sometimes fenugreek seeds
  3. Tamil Nadu Rasam leans towards tanginess and spiciness, with a thinner consistency, using a tamarind base, spices like black pepper and cumin, and commonly incorporating garlic and curry leaves for flavor.
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