Simple, practical, and full of everyday flavour, tomato-onion rasam recipe is a vegetarian south indian rasam made with large tomatoes, medium onion, and pods garlic in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: rasam
  • Cuisine: south indian

Ingredients

  • 2 large tomatoes
  • 1 medium onion
  • 4-5 pods garlic
  • 1 tsp sugar
  • ½ tsp turmeric powder / haldi
  • 10 curry leaves / kadi patta
  • 2 strads coriander leaves / dhania patta
  • 2 - 2 and ½ tsp rasam powder
  • 1 small chilli
  • 1 tsp mustard seeds
  • pinch of hing
  • 1 tsp urad dal
  • 1 large dried red chilli
  • 5 tsp oil

Method

  1. finely chop tomatoes, onion, green chilli, garlic, coriander leaves and keep them aside.
  2. in a pan add oil. add mustard seeds, curry leaves, red chillies, urad dal and hing.
  3. once mustard seeds splutters, add garlic. fry them for a minute or two till the raw smell of garlic goes away.
  4. now add chopped onion and fry till they turn golden brown.
  5. now add tomatoes, chilli and fry on medium flame.
  6. add sugar and cook tomatoes on a medium flame.
  7. now add salt to taste.
  8. cook tomatoes till they turn mushy. now add water till you make thin waatery or rasam consistence.
  9. now add 2 tbsp of rasam powder and mix well.
  10. add chopped coriander leaves and turn off the flame.
  11. your tomato onion rasam is ready. serve hot with steamed rice along with papad.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.