How to make Tomato Paruppu Rasam -

South Indian tomato rasam

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Tomato (टमाटर), Split Pigeon Peas

Cuisine : Tamil Nadu, Karnataka

Course : Soups

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Tomato Paruppu Rasam

Tomato Paruppu Rasam Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tomato Paruppu Rasam Recipe

  • Tomato chopped 2 medium

  • Split Pigeon Peas soaked 1/4 cup

  • Rasam powder 1 1/2 teaspoons

  • Tamarind pulp 2 tablespoons

  • Curry leaves 10-15

  • Salt to taste

  • Asafoetida a pinch

  • Fresh coriander leaves chopped 1/4 cup

  • Pure ghee 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Dried red chillies broken 2


Step 1

Drain and cook the dal in 2 cups water till 2-3 whistles are given out. Strain and reserve the dal water. Mash the dal well.

Step 2

Heat 1 cup water in a deep non-stick pan, add tamarind pulp, a few torn curry leaves, rasam powder and mix.

Step 3

Add tomatoes, salt and asafoetida and mix well. Add half the coriander leaves and mix. Cover and cook on medium heat for a few minutes.

Step 4

Add the dal water to the tomatoes and continue to cook for a minute. Add the dal and mix and bring the mixture to a boil.

Step 5

Heat ghee in a small pan. Add mustard seeds. When they splutter, add red chillies and the remaining curry leaves.

Step 6

Add the tempering to rasam and cover immediately to trap the flavours.

Step 7

Garnish with the remaining coriander leaves and serve hot with rice. You can even serve it as a soup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.