How to reuse leftover Rasam?


Quick Tomato Rasam

There are times where we make some dishes in extra quantity or due to some reason we have a huge leftover. We either reheat it and eat it again the next day or just throw it away. I don’t appreciate the second option , because I always feel greatfull for having food on my plate and I do as much as possible not to waste any food.

Tomato Rasam (Click on the link for my recipe for tomato rasam) is one such item which always gets leftover in my house and this is an easy way which my mother taught me to reuse the leftover rasam. Instead of reheating it , give it a fresh life by just tweaking few ingredients and the cooking technique.


First of all store the leftover rasam properly and check if it is not spoiled yet. It has to be as good as fresh. Then filter it into a container and throw away the leftovers(tomato pieces , tamarind pieces and toor dal) , just keep the liquid.The measurement of the leftover rasam depends on you . I almost got 1 and a half cups of leftover rasam.

Take 3 tomatoes , chop them into small cubes. Slit 2 green chillies. Take a wok , on medium heat add 2 tsps of ghee / clarified butter. Temper it with 1 tsp mustard seeds , a pinch of asafoetida , 1 tsp pepper powder , 1 tsp cumin / jeera seeds. Add the chopped tomatoes , and green chillies , few curry leaves and saute this in medium heat until tomatoes turn tender. Add required amount of salt and Sathumadhu / Rasam powder and saute this for about 1 more minute. To this add the leftover rasam liquid , 1 cup of toor dal stock and 1 cup(100 ml) of water and mix. Allow this to boil for 5 minutes and garnish it with some chopped coriander leaves and take it off the heat. A quick and easy leftover rasam is ready. Psychologically you will not feel bored to eat the same thing again , instead you will feel that it is as good as new.

psst!! you can also serve it at dinner parties or luncheons and say it is freshly made. A better way to sell your rasam. What say? 😉 😀 Waddyya think they do in five star hotels , this is how they recycle and sell the leftovers to us ;D

Quick Tomato rasam


  • Cuisine: south indian
  • Style of Preparation: Tamilnadu style
  • Yield: 4 serving
  • Course or type: main course
  • Cooking Technique: Boiling
  • Preparation Time: 10 minutes
  • Difficulty: easy
  • Cooking Time: 10 minutes


1 1/2 cups left over rasam
1 cup stock of toor dal
100 ml water
3 tomatoes
2 green chillies
5 – 6 curry leaves
to taste salt
2 tbsps sathumadhu / rasam powder
2 tsps ghee
1 tsp mustard seeds
1 pinch asafoetida
1 tsp black pepper powder
1 tsp cumin / jeera seeds


  1. Take a wok , on medium heat , add 2 tsps of ghee. Once the ghee gets heated up add all the ingredients mentioned under “Tempering”.
  2. Once the mustard seeds and jeera crackles , add the chopped tomatoes , curry leaves and green chillies. Saute this until tomatoes turn soft and tender , this will take about 3 minutes.
  3. Now add the required amount of salt and Sathumadhu / Rasam Powder and mix it thoroughly.
  4. Now add the leftover rasam , toor dal stock and water. Let this boil for about 2 minutes. Transfer this to serving dish and garnish it with chopped coriander leaves.


For the toor dal stock , you can add freshly cooked toor dal water or if you have left over toor dal add a cup of hot water to it and mix. Then add it to the rest of the ingredients. Make sure the toor dal does not have any other flavor or ingredients in it. It should be just cooked toor dal stock.

Since left over rasam will have salt in it , add salt wisely while preparing this dish.


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