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Tomato Rasam served in a light wooden colored clay serving pot with cilantro and red chilies garnished on top.

Tomato Miriyala Rasam | Jeera Miryala Rasam

Yamini
Tomato Pepper Rasam is a tangy, spicy, and sweet tomato-based soup which is usually served with mashed-up rice or as a soup alongside any stir fry dish. It tastes heavenly when one is down with a cold and need something special to awaken your taste buds.
Prep Time 5 minutes
Cook Time 15 minutes
Course Soups
Cuisine Indian
Servings 4

Ingredients
  

  • 3 ripe tomatoes around 0.8 lb total
  • 8 to 10 curry leaves
  • 1 tsp ghee
  • Pinch of turmeric
  • 3 to 3.5 cups of water
  • Salt to taste around 1.5 to 2 tsp
  • 4 tsp grated jaggery bellam
  • ¼ cup of chopped cilantro with stalks

To make a coarse paste:

  • 1 tsp whole peppercorns
  • 1 tsp cumin seeds
  • 4 medium to big size garlic cloves

Tempering at the end

  • ½ tsp ghee
  • few curry leaves
  • 2 red chilies
  • pinch of asafoetida hing

Instructions
 

Preparation:

  • In a mortar and pestle or a food processor, make a coarse paste of pepper, garlic cloves, and cumin seeds.
  • Puree the tomatoes with 1 sprig of curry leaves. Don't make it too smooth.

How to make Tomato miriyala charu :

  • Heat ghee in a medium-size saucepan or a pot.
  • When ghee is hot, add the garlic, pepper, and cumin paste and saute for a minute or two until you get a nice aroma.
  • Next, add the tomato and curry leaves puree to the pot.
  • Now add water, salt, jaggery, half of the chopped cilantro with stalks, and bring it to boil.
  • Now reduce the heat to medium and let it simmer for 5 to 7 minutes. Check the taste and add salt or jaggery if necessary.
  • Remove from the heat and transfer it to the serving dish.

Optional Tempering

  • Now in a small tempering pan, add little ghee and saute red chilies, curry leaves, and hing for a minute or two and add this tempering to the rasam.
  • Serve it with hot rice which is slightly mashed up to absorb the rasam better or just serve it as a soup in a bowl. Either way, it tastes delicious and pairs well with papad on the side.

Notes

  • Try to use perfectly ripe tomatoes, not too hard, not too soft. I prefer on the vine tomatoes or Roma tomatoes.
  • Crush the spices just before using them to get the fresh flavors.
  • Do not boil rasam for a long time to preserve the flavors from the spices. Bring it to a boil and then simmer it just for 7 to 8 mins.
  • If you prefer mild spice, then you can reduce the amount of spice mixture used.
Keyword Jeera Rasam, Milagu Rasam, Miriyala Rasam, Tomato Rasam, Tonmato Rasam without Dal