Recipes » Soups » Tomato Rasam
T. Colin Campbell Center for Nutrition Studies
Tomato Rasam Recipe


  • 1 26 oz container chopped tomatoes
  • 2 cups water
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • 1 dried red chili pepper, seeds removed
  • 5 fresh curry leaves
  • 1 Tbsp tamarind paste
  • 2 Tbsp chopped fresh cilantro, plus a few sprigs for garnish
  • 1 inch fresh grated ginger
  • 1 Tbsp apricot or plum fruit only preserves
  • 1 Tbsp low-sodium soy sauce such as coconut aminos
  • 1 tsp turmeric


  • 1. Add all ingredients to a soup pot and simmer on low for one hour. If you have the time, cook it longer. The longer it cooks, the more mellow the overall flavor will be and the more the spices will meld. If it’s not cooked long enough it can tend to be too acidic.
  • 2. Garnish with fresh cilantro.
  • 3. Feel free to add some cooked lentils and serve over a rice of your choice!

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