Video guide for  Tamarind Tomato Soup or Rasam

Preparation Time: 10 mins 

Cooking Time: 20 mins 

Serves: 4


1 lemon-sized ball of tamarind (Pizhu Puli/Valan Puli)

½ teaspoon mustard seeds 

2 tablespoons refined oil 

2 dried red chillies 

5 shallots, finely chopped

8 garlic cloves, pounded

1 ½ inch long ginger pounded 

1 teaspoon red chilli powder 

1 ½ teaspoon coriander powder 

½ teaspoon jeera or cumin powder 

¼ teaspoon fenugreek powder 

¼ teaspoon turmeric powder 

2 tomatoes, minced 

½ teaspoon asafoetida powder

Salt for taste 

1 sprig of curry leaves 

1 tbsp of coriander leaves, chopped 

500 ml water 


Step: 1 

Soak the tamarind in a cup of warm water for about 10 minutes.

Step: 2 

After 10 minutes, squeeze the pulp from the tamarind and keep the tamarind-infused water aside. 

Step: 3 

Heat two tablespoons of oil in a pan. Splutter the mustard seeds. 

Step: 4 

Add the dried chilli and sauté for a few seconds. Then add the chopped shallots and sauté until golden brown.  

Step: 5 

Bring the flame to medium and add the pounded ginger and garlic, sauté till the raw smell dissipates. 

Step: 6 

Lower the flame, add coriander powder, cumin powder, fenugreek powder, turmeric powder and red chilli powder. Sauté for a few seconds. 

Step: 7 

Add the chopped tomatoes and sauté well. Add pounded pepper and salt for taste. Sauté for a minute over a medium flame.  Add 100 ml of water, then cover and cook until the tomato become soft and mushy. It takes approximately 5 minutes. 

Step: 8 

Add the tamarind water, then add 400 ml of water. Add a few curry leaves, check salt for seasoning and add if required. Also, add asafoetida powder and allow the mix to boil.  

Step: 9 

Finally, garnish with coriander leaves.  

Stir and serve rasam hot with steamed rice or as a soup. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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