• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking Curries logo

  • Home
  • About
    • Work with me
  • Recipe Index
  • Contact
Home » Recipes » Cuisine » Indian » Kerala » Tomato Pepper Rasam ~ Indian version of Hot and Sour Soup

Tomato Pepper Rasam ~ Indian version of Hot and Sour Soup

Published: Sep 13, 2016 · Modified: Apr 5, 2018 by Manju · This post may contain affiliate links · 1 Comment

4shares
  • Share
  • Tweet
  • Yummly
  • Flipboard
  • Mix

Spicy and tangy Tomato Pepper Rasam, a Southern Indian version of Hot and Sour soup is the ultimate comfort food in my books! Nothing can take away any kind of blues like this rasam can.

Tomato Pepper Rasam - Kerala Sadya Recipe - www.cookingcurries.com

There is nothing like a bowl of hot rasam to comfort you any day – be it you have a cold or you had a tiring day at work or its too dark and gloomy outside or just that you miss home. Rasam always works wonders for me. Just a little white rice topped with a lot of rasam and I can curl up on the couch and savor it like its the best thing to happen to me that day. That is what a comfort food should do to you, right? What is your comfort food that makes you feel like its all ok?

Tomato Pepper Rasam - Kerala Sadya Recipe - www.cookingcurries.com (4)

When amma was here I made her make a lot of rasam and saved some for later. A few days after she left, I fell sick and I was so thankful that I had some of the leftover rasam. Rasam is basically an Indian version of hot and sour soup that you either have it as it is or like most of us do, mix it with some white rice and accompanied with some crunchy chips or wafers. There are a million versions of rasam out there, some are easy, some not so much but mostly it is the same base of tamarind water and spices which makes it hot and sour.

Tomato Pepper Rasam - Kerala Sadya Recipe - www.cookingcurries.com (2)

Tomato Pepper Rasam – The Recipe

  • 2 cherry sized balls of Tamarind, soaked in warm water
  • 1 tsp  Oil
  • ½ tsp  Ghee, substitute with oil to make it Vegan friendly
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 tsp Crushed black pepper
  • 2 tbsp Rasam powder / Sambar powder (store bought will do)
  • ¼ tsp Turmeric powder
  • 1 tsp grated Jaggery
  • 2 Tomatoes, chopped in to small pieces (slightly smaller than if you would quarter a Roma tomato)
  • a pinch of Asafetida
  • Salt, to taste
  • Cilantro leaves, chopped

Method:

Squeeze the juice out of the tamarind soaked in warm water, keep the juice aside. Add more water and repeat the process 2 or 3 more times. Keep aside the pulp.

Heat the oil and ghee in a deep pan. Add the mustard seeds and cumin seeds, let the mustard seeds splutter. Throw in the crushed black pepper and add the tamarind pulp to this. If it is too thick add a ½ cup of water to it. Add turmeric powder to this mix. Mix the rasam powder or sambar powder in a little water to make a paste and then add it to the pan. Add the tomatoes too. Let it come to a boil.

Now add the jaggery, salt and asafetida. Switch off the heat and add the cilantro. Mix well and keep aside for sometime before serving. Rasam tastes better a little after it has been cooked so that all the flavors mix well together. But do not let it cool down too. If it does, put it back on the stove and heat it up. Serve hot with cooked white rice.

Tomato Pepper Rasam ~ Indian version of Hot and Sour Soup
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Spicy and tangy Tomato Pepper Rasam, a Southern Indian version of Hot and Sour soup is the ultimate comfort food in my books! Nothing can take away any kind of blues like this rasam can.
Ingredients
  • 2 cherry sized balls of Tamarind, soaked in warm water
  • 1 tsp Oil
  • ½ tsp Ghee, substitute with oil to make it vegan
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 tsp Crushed black pepper
  • 2 tbsp Rasam powder / Sambar powder (store bought will do)
  • ¼ tsp Turmeric powder
  • 1 tsp grated Jaggery
  • 2 Tomatoes, chopped in to small pieces (slightly smaller than if you would quarter a Roma tomato)
  • a pinch of Asafetida
  • Salt, to taste
  • Cilantro leaves, chopped
Instructions
  1. Squeeze the juice out of the tamarind soaked in warm water, keep the juice aside. Add more water and repeat the process 2 or 3 more times. Keep aside the pulp.
  2. Heat the oil and ghee in a deep pan. Add the mustard seeds and cumin seeds, let the mustard seeds splutter. Throw in the crushed black pepper and add the tamarind pulp to this. If it is too thick add a ½ cup of water to it. Add turmeric powder to this mix. Mix the rasam powder or sambar powder in a little water to make a paste and then add it to the pan. Add the tomatoes too. Let it come to a boil.
  3. Now add the jaggery, salt and asafetida. Switch off the heat and add the cilantro. Mix well and keep aside for sometime before serving. Rasam tastes better a little after it has been cooked so that all the flavors mix well together. But do not let it cool down too. If it does, put it back on the stove and heat it up. Serve hot with cooked white rice.
3.5.3208

 

Tomato Pepper Rasam - Kerala Sadya Recipe - www.cookingcurries.com (3)

There are many variations to this same rasam. Some add a little cooked toor dal to it or some just add some of water in which the toor dal is cooked. If you have that handy, go for it. Otherwise it just adds to the process which is why I usually skip it.

Enjoy your rasam! 🙂

4shares
  • Share
  • Tweet
  • Yummly
  • Flipboard
  • Mix
Previous Post: « Ada Pradhaman | A Kerala Sadya Recipe
Next Post: Raspberry White Chocolate Pancakes – FoodieMamas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello and welcome to Cooking Curries - a place where you can learn how to make everything in the kitchen that is easy, fresh, healthy and most of all, real good food! Pick up a cup of chai and lets take on an adventure with the spices and be eased into a lot of regional Indian cuisine and some of my family's favorite everyday recipes. Follow #LittlePeopleFoodByCC #TravelEatsByCC and #SeattleEatsByCC on social media! Read More…

Looking for something on Cooking Curries? Search here

Follow Me on Social Media!

Dont Miss it!

Subscribe to get all the deliciousness sent straight to your inbox

Soup Recipes

Turkey chili in a white bowl topped with cheese and jalapenos

Instant Pot Masala Turkey Chili

Irish Lamb Stew with Guinness

Apple Ginger Butternut Squash Soup

Crock Pot Lenti land Yam Soup

Slow Cooker Lentil and Yam Soup

More Soup Recipes

Recent Posts

two glass cups on brass coasters with hot toddy

Bourbon Apple Cider Hot Toddy

A spread of South Indian style breakfast

South Indian Breakfast Recipes

chai in clay cups

Authentic Indian Homemade Chai Recipe

spicy pork noodles in a white bowl with two small bowl of chili oil and scallions next to it

Spicy Pork Noodles with Scallions

Copyrights

© Manju Mahadevan and Cooking Curries, 2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, but never the full recipe or post, provided that full and clear credit is given to Manju Mahadevan and Cooking Curries with appropriate and specific direction to the original content.

Cooking Curries has been featured on prominent sites such as The Huffington Post, Woman's Day, Fox News, BuzzFeed, and many more.

Footer


Cooking Curries

Don’t Miss Out!

Subscribe Now

Affiliate Program Disclaimer

Cooking Curries is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
  • Recipes by Cooking Method
  • Recipes by Course
  • Recipes by Cuisine
  • Recipes by Diet
  • Recipes by Season
  • Recipes by Holiday

Copyright © 2021 Cooking Curries · Privacy Policy

4shares