Coconut Tomato Rasam

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Rasam or saru as we call in Karnataka is a comfort food during winter season. It’s a south Indian delicacy. There are many types of rasam originating from different regions of South India. Coconut tomato rasam is a type of rasam which I learnt from my mother, is very simple and flavored. Before my marriage, I used to relish this rasam cooked by my mother when there were sudden guests at home. She never used toor dal for this rasam. In my recipe I have added very little toor dal which can be skipped. I like the taste of this rasam with coconut, tomato and asafoetida.

Let’s see the coconut tomato rasam recipe, do try this simple recipe

Course: Rasam

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 4 nos


Fresh coconut- ½ cup

Tomato (medium) – 2

Rasam powder -1 tbsp

Toor dal -1 tbsp

Tamarind paste – ½ tbsp

Turmeric powder -1 tsp

Jaggery powder -1 tbsp

Asafoetida or hing – ½ tsp

Ghee – 2 tsp

Mustard seeds- ½ tsp

Cumin or jeera – ½ tsp

Curry leaves- 4-5 nos

Salt as per taste

Water as required


  1. Pressure cook toor dal with water and keep this aside.
  2. Boil little water, add tomato, cook until the outer skin splits open. Cool the tomato and chop them.
  3. Take a blender, add the chopped tomatoes, grated coconut, rasam powder.
  4. Make a fine paste of this. Keep this aside.
  5. Take a vessel, add toor dal, tomato paste, heat this.
  6. Now add tamarind paste, jaggery powder, turmeric powder, salt, required amount of water, boil well. Rasam is ready for seasoning.
  7. For seasoning: Take a small pan, heat ghee, saute mustard seeds, cumin. Now add curry leaves and asafoetida, fry for few seconds. Pour this on hot rasam.
  8. Coconut tomato Rasam is ready to be served with hot rice.


My Notes:

Cooked toor dal is optional; this rasam can be prepared without toor dal also.

Tamarind paste can be adjusted based on the type of tomato used.

Instead of asafoetida seasoning, garlic can be used. This gives a nice flavor to rasam.

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