Tomato Rasam Recipe

I was recently suggested by someone that I’ll do better in my career if I focus on just my law and policy work. That I should not divert my attention to other things like food photography, gardening or any other interest. I would have reacted differently if this was said to me 10 years ago.

But now I understand myself so much better. I know that logic and creativity go hand in hand for me. I need to constantly feed my right brain so that my left brain is stimulated. I need creativity, imagination, intuition and rhythm to perfectly complement my linear and logical thinking.

I’ve worked very hard in my work in the past and I’ve understood it’s just something that doesn’t fulfil me. The most intelligent and innovative ideas at work requires creativity, and I’m at my best when I have a stable mind that can support holistic thinking.

I don’t listen to what other people have to say about success. I try and craft my own path. I constantly aspire for that balance and my ultimate pursuit is joy from everything I do.

Moving on to the recipe:

Course: Appetiser/ Snack/ Main course

Cuisine: Indian

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Servings: 6


  • 6 tomatoes
  • 1 tsp tamarind
  • 1 tsp mustard seeds
  • pinch of hing
  • 7-8 curry leaves
  • 1 whole dried red chilli
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • ¾ tbsp coriander leaves, chopped

For the masala

  • 5 tsp cumin seeds
  • 25-30 black pepper
  • 1/2 green chilli (optional)
  • 1 tsp coriander leaves
  • 15-16 garlic cloves



  1. Boil 6 tomatoes. If boiling in a pressure cooker, one whistle is enough. Separate the tomato pulp from the water and grind it. Save the tomato water to be used later.

2. Soak some tamarind and keep aside.

3. In a blender, add 1.5 tsp cumin seeds, 25-30 black pepper, 1/2 green chilli (optional), 1 tsp coriander leaves, 15-16 garlic cloves and blend. Keep aside.


4. In a Kadhai, take oil. Add 1 tsp mustard seeds, pinch of hing, 7-8 curry leaves, 1 whole dried red chilli, the blended masala and cook for a minute. Then add 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp coriander powder and cook again for half a minute.

5. Add the blended tomato pulp, tamarind water, tomato water, salt and 1.5 cup of water. Bring it to one boil, add chopped coriander leaves and switch off the flame. Don’t overcook this mixture.

Thanks for reading !