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Home > Indian Recipes > Karnataka Cuisine > Tomato Rasam
Tomato Rasam


  • Tomato Rasam3-4 tbsp of Red Gram Dal
  • 3 large and finely chopped tomatoes
  • 1/2 tsp Garlic Paste
  • 1 inch finely chopped Ginger
  • 1 tsp grated Garlic
  • 1-2 finely chopped green chilies
  • Finely chopped Coriander Leaves
  • 1/2 tsp Turmeric Powder
  • 1tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1-2 Whole dried Red Chilly (halved)
  • A pinch of Asafoetida
  • Few Curry Leaves
  • Chilly or pepper powder to taste
  • 2 tbsp oil
  • 2 cups of Water
  • Salt to Taste


  1. Pick, wash and pressure cook the dal and keep aside.
  2. Heat 2 tbsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chilly and asafoetida
  3. When mustard seeds start to splutter, add garlic, ginger, tomatoes and green chilies followed by salt, chilly and turmeric powder and a cup of water.
  4. Simmer for 5-6 minutes and add the cooked dal and 1 cup of water and bring to boil.
  5. Garnish with coriander leaves.
  6. Serve hot.
Tomato Rasam Akki Roti Uppittu
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